One Pot Creamy Parmesan Chicken Tortellini

INGREDIENTS:
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp Salt
pepper, to taste
2 tsp garlic powder
2 tsp Italian seasoning
1 1/2 cups chicken broth
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
2 cups spinach leaves
16 oz cheese tortellini (fresh or frozen)
1/2 cup mozzarella cheese (optional for extra creaminess)
1 tbsp fresh parsley, chopped (for garnish)

DIRECTIONS:

In a large pot, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes on each side, or until the chicken is fully cooked and browned. Remove the chicken from the pot and set aside.

In the same pot, add the chicken broth and bring it to a simmer. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese melts into the sauce.
Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent sticking.

Once the tortellini is cooked, add the cooked chicken back into the pot, followed by the spinach leaves. Stir until the spinach wilts into the sauce.

If you want extra creaminess, add the mozzarella cheese and stir until melted and smooth. Serve hot, garnished with fresh parsley if desired.