In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken. Cook for about 6 minutes on each side until the chicken is fully cooked
Remove chicken from skillet and place on a plate covered with foil.
Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes. Add the chicken broth and heavy cream to the skillet whisking until the mixture is smooth. Bring to a boil, then add the Parmesan cheese.
Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and kale to the cream sauce. Cover pot and let cook for 3 minutes stirring occasionally until the tortellini is cooked through. Add the chicken into the pasta and continue to cook with the lid on for 3-4 minutes. Serve immediately.
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