1. Heat olive oil in a large skillet over medium heat. Season chicken with Italian seasoning, salt, and pepper. Cook until golden and cooked through, about 6–8 minutes per side. Remove and let rest.

2. Lower the heat and melt butter in the same skillet. Add minced garlic and cook for about 1 minute until fragrant.

3. Pour in chicken broth and heavy cream, scraping any brown bits from the bottom of the skillet. Bring to a simmer.

4. Stir in grated Parmesan cheese and optional red pepper flakes. Let the sauce simmer until it starts to thicken slightly.

5. Add the cheese tortellini directly to the sauce. Simmer according to package directions, stirring occasionally.

6. Once the tortellini are almost done, stir in the fresh spinach and cook until wilted.

7. Slice the chicken and return it to the pan. Let everything heat through for 2 minutes.

8. Serve hot, topped with extra Parmesan and your favorite bread.