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Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 7 minutes.
Add the minced garlic to the skillet with the chicken, cooking for about 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 3 minutes until the wine is reduced by half.
Reduce the heat to medium and stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Add the Parmesan cheese and dried Italian herbs to the skillet, stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked tortellini and fresh spinach to the skillet, gently tossing to coat the pasta in the sauce. Cook until the spinach is wilted.
Remove from heat and stir in the chopped fresh basil before serving.
Variations & Tips
For a vegetarian version, omit the chicken and substitute with sliced mushrooms or roasted vegetables such as zucchini or bell peppers. For an extra flavor boost, consider adding sun-dried tomatoes or a pinch of red pepper flakes for some heat. If you prefer a lighter option, substitute half-and-half for the heavy cream. Experiment with different types of filled tortellini, such as spinach or mushroom, to change up the flavor profile.
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