Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper. Sauté for 6-8 minutes until cooked through.

Add minced garlic to the skillet. Cook for another minute until fragrant.

Stir in sun-dried tomatoes, heavy cream, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes until sauce thickens.

Add grated parmesan cheese, stirring until melted and incorporated into the sauce.

Gently stir in tortellini, cooking according to package instructions until tender.

Add fresh spinach to the skillet and stir until wilted.

Remove from heat, serve in bowls, and garnish with parsley and additional parmesan.