Pat the sliced chicken breast cutlets completely dry with paper towels. Season both sides generously with kosher salt, black pepper, and Italian herb seasoning.

Heat olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat until sizzling. Add the chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.

Reduce heat to medium. Melt the remaining 1 tablespoon of butter in the skillet drippings. Add minced garlic and cherry tomatoes; sauté for 60 to 90 seconds until the garlic is fragrant and tomatoes begin to soften.

Pour in the chicken bone broth, scraping up all the golden caramelized fond from the bottom of the skillet with a wooden spatula. Simmer for 2 minutes until reduced by half.

Stir in the heavy whipping cream and bring to a gentle bubble. Add the fresh refrigerated cheese tortellini, cover with a lid, and simmer gently for 3 to 4 minutes until tender and pillowy.

Remove the skillet from heat. Stir in the fresh baby spinach and freshly grated parmesan cheese until the spinach wilts and the sauce turns silky smooth. Squeeze in fresh lemon juice. Slice the seared chicken, nestle it atop the creamy tortellini, and garnish with fresh basil and cracked pepper. Serve immediately!