1. Begin by patting the chicken breasts dry and seasoning them generously with salt, pepper, and 1 teaspoon of Italian seasoning. In a large skillet over medium-high heat, warm the olive oil and sear the chicken for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the seared chicken to a plate and tent it with foil to keep it warm.

2. While the chicken is cooking, bring a pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package instructions, which is typically 3-4 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the tortellini and set it aside.

3. Reduce the heat in the skillet to medium and add the minced garlic. Sauté the garlic for 30 seconds, just until it becomes fragrant. Pour in the heavy cream, the remaining 1 teaspoon of Italian seasoning, and the grated Parmesan cheese. Simmer the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.

4. Return the seared chicken, along with any accumulated juices, to the skillet. Add the cooked tortellini and the fresh spinach. Gently toss everything together until the spinach wilts and the ingredients are evenly coated in the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water to achieve a silkier consistency.

5. Taste the Marry Me Chicken Tortellini and adjust the seasoning with salt and pepper as needed. Garnish with additional Parmesan cheese, if desired. Serve this rich, cheesy dish hot.