2 Tbsps light-flavored olive oil, divided
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 Tbsp cornstarch
4 cloves garlic, minced
2 cups chicken broth, divided
24 ounces refrigerated cheese tortellini
1/2 cup heavy cream
1 cup shredded Parmesan, divided
4 cups baby spinach leaves
Cut the chicken into bite-size pieces. In a large stainless skillet over medium-high heat, warm 1 tbsp oil. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is nearly cooked through, about 4-5 minutes. Sprinkle the chicken with salt, pepper, and cornstarch. Stir and continue cooking 1 more minute. Remove the chicken pieces from the pan when they are finished cooking. Pour 1 tbsp oil into the hot skillet. Place the skillet back over medium-high heat. Add the garlic to the skillet and cook for 1 minute, until fragrant. Carefully pour ½ cup chicken broth into the skillet and use a flat spatula to scrape up the brown bits. Add the tortellini and the rest of the chicken broth. Cover with a lid and bring to a simmer. Cook, for 4-5 minutes, stirring once or twice, until the tortellini is tender.
Add the cream and stir to combine. Lower the heat to medium and let the sauce simmer for 1 to 2 minutes, until it thickens slightly. Add the chicken to the sauce in the skillet, along with 2/3 cup of Parmesan cheese. Stir to melt the cheese. Add the spinach. Stir to wilt. Sprinkle with remaining Parmesan before serving.