1. Pat the chicken breasts dry and season with salt, pepper, paprika, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides for 5–6 minutes until golden and fully cooked. Remove and let rest before slicing.

3. Meanwhile, bring a pot of salted water to a boil. Cook tortellini until al dente according to package instructions. Drain and set aside.

4. In the same skillet, lower heat and melt butter. Add minced garlic and cook until fragrant, about 1 minute.

5. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and smooth.

6. Add fresh spinach and cook until wilted.

7. Return cooked tortellini to the skillet and stir gently to coat with sauce.

8. Top with sliced chicken and garnish with more Parmesan or chopped parsley if desired. Serve immediately.