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

• Heat (the same pan) over medium. 
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan 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, cheddar cheese and half the Parmesan. Cook for 1-2 min, whisking often, until slightly thickened. 
• Remove the pan from heat, then season with salt and pepper.

• Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Strain tortellini, then return to the pot, off heat.

• To the pot with strained tortellini, add sauce and spinach.
• Stir for 1-2 min, until spinach is wilted and tortellini is coated in sauce.

• Thinly slice chicken,
• Divide tortellini between bowls. Top with chicken.
• Sprinkle with crispy shallots and remaining Parmesan.

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

Thinly slice chicken. Top bowls with chicken.