Bring 4 cups of salted water to a boil in a large pot.
While the water heats, remove the basil leaves from the stems and stack the smaller leaves atop the large leaves. Roll basil into a log, then thinly slice. Mince the sundried tomatoes. Mince the garlic and the shallot. Chop the parsley. Finely grate the cheese. Set these all aside until ready to use.
Heat a medium pot over medium-high heat, once it is hot, melt the butter. Once it starts to foam, add in the shallot. Cook for 5 minutes.
Reduce heat to medium and add the garlic and season with salt and pepper. Cook for 3 minutes, stirring frequently so the garlic doesn't burn.
Pour in the Chardonnay. Stir and bring to a boil. Once boiling, reduce heat to the lowest setting and let simmer for 5 minutes.
Increase the heat to medium-low and slowly incorporate the heavy cream. Cook for 7 minutes, lid closed, stirring occasionally.
Add the tortellini to the boiling water and cook for 4 minutes. Drain and rinse under cold water. Toss with olive oil, chopped basil, and a pinch of salt.
Remove the lid from the sauce and fold in the cheese. Once melted, add the sundried tomatoes, ½ the parsley, and red pepper flakes.
Add the tortellini and toss to coat. Top with cracked black pepper, remaining parsley, and parmesan.