Prepare the Chicken: Start by seasoning the 1 pound of boneless, skinless chicken breasts with 2 tablespoons of blackening seasoning, ensuring an even coating.

Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side or until the chicken is cooked through and has a nice char. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.

Cook the Tortellini: While the chicken is cooking, bring a pot of salted water to a boil. Add 10 ounces of fresh cheese tortellini and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

Make the Sauce: In the same skillet used for the chicken, reduce the heat to medium. Add 1 cup of chicken broth and scrape up any brown bits on the bottom of the pan for added flavor. Stir in 1 cup of diced tomatoes and 1 cup of heavy cream. Allow the sauce to simmer for about 5 minutes to thicken slightly.

Add Spinach and Cheese: Stir in 1 cup of spinach and 1/2 cup of grated Parmesan cheese to the sauce. Continue to cook until the spinach wilts and the cheese melts, creating a creamy consistency.

Combine Ingredients: Add the cooked tortellini and sliced chicken into the sauce, tossing everything to ensure even coating. Season with salt and pepper to taste.

Serve: Transfer the creamy blackened chicken and tortellini to a serving dish. Garnish with freshly chopped parsley for an added pop of color and flavor.