• Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
• Wash and dry all produce.
• Peel, then mince or grate garlic. 
• Roughly chop spinach. 
• Heat a large non-stick pan over medium. 
• Pat chicken dry with paper towels. Season with salt and pepper. 
• Reheat  pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 
• Transfer to a plate. Carefully wipe out pan. 

• Reheat the same pan( from step 1) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. 
• Add garlic, cream cheese and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant and cream cheese softens. 
• Slowly whisk in 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until mixture is smooth.

• Add cream, half the Parmesan and cheddar cheese. Cook for 1-2 min, whisking often, until slightly thickened. 
• Remove the pan from heat, then season with salt and pepper.

• While sauce cooks, add tortellini to the boiling water. Cook for 2-3 min, stirring occasionally, until tender.
• Drain and return tortellini to the same pot, off heat.

• Add sauce and spinach to the pot with tortellini.
• Stir for 1-2 min, until spinach is wilted and tortellini is coated with sauce.

• Thinly slice chicken.
• Divide tortellini mac-n-cheese between plates. 
• Top with chicken.
• Sprinkle over remaining Parmesan and crispy shallots.

If you opted to add chicken, heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper. Reheat pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Carefully wipe out pan. Use the same pan to make the sauce in step 2.

Thinly slice chicken. Top pasta with chicken.