Boil tortellini in salted water according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add garlic and cook for 30 seconds, stirring often.

Pour in heavy cream and chicken broth. Bring to a gentle simmer.

Stir in Parmesan, salt, and pepper. Let sauce thicken for 2 to 3 minutes.

Add shredded chicken and spinach. Cook until spinach wilts.

Toss in cooked tortellini. Stir until coated and heated through.