Gather all ingredients. Chop chicken, mince garlic, and slice sun-dried tomatoes. Rinse and dry spinach if using fresh.

Heat olive oil in a large skillet over medium heat. Add chicken, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.

Add minced garlic and sun-dried tomatoes to the skillet. Cook for 1-2 minutes until garlic is fragrant.

Reduce heat to medium-low, then pour in heavy cream and chicken broth. Stir until well combined and let simmer for about 3-4 minutes.

Fold in cooked cheese tortellini and fresh spinach. Cook for additional 3-5 minutes until spinach wilts.

Taste and adjust seasoning with salt, pepper, or Italian seasoning as desired. Serve immediately.