1. Preheat oven to 400°F and roast a garlic bulb drizzled with olive oil in foil for 35 minutes then mash out six cloves into a paste

2. Heat olive oil in a large skillet over medium-high heat and cook chicken cubes seasoned with salt and pepper until golden and cooked through, then remove and set aside

3. Add the mashed roasted garlic to the skillet and stir briefly to release its aroma

4. Pour in chicken broth and scrape up browned bits, then stir in heavy cream and bring to a gentle simmer

5. Add cheese tortellini and return chicken to the pan, simmering until the pasta is tender and the sauce thickens

6. Fold in chopped spinach and grated Parmesan and stir until the spinach wilts and the cheese melts into the sauce

7. Adjust seasoning with salt and pepper and add a splash of broth if the sauce is too thick

8. Remove from heat and let rest for a minute to thicken before serving

9. Serve in bowls with an extra sprinkle of Parmesan if desired