Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 6-7 minutes on each side or until cooked through and golden brown. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
Add the fresh spinach and cook until wilted, about another minute.
Pour in the heavy cream and stir well, scraping up any bits from the bottom of the skillet. Mix in the grated Parmesan cheese until melted and smooth.
Meanwhile, cook the tortellini according to the package instructions. Drain and set aside.
Add the cooked tortellini to the skillet with the cream mixture, followed by the sliced chicken. Gently toss together until all ingredients are well combined and coated in the creamy sauce.
Adjust seasoning if necessary.
Serve immediately, garnished with fresh basil leaves for a pop of color and aroma.
Notes
Serve in shallow bowls with an extra sprinkle of Parmesan cheese and a few basil leaves on top for a beautiful finish!