In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of diced chicken breast, seasoning it with black pepper, seasoned salt, Italian seasoning, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add 3 minced garlic cloves and ½ cup of sun-dried tomatoes, cooking for about 1 minute until fragrant.

Pour in 2 cups of chicken broth and 1 cup of heavy cream into the skillet, bringing the mixture to a gentle boil. Whisk in 1 cup of freshly grated Parmesan cheese until it melts into a smooth, creamy sauce.

Once the sauce is ready, return the cooked chicken to the skillet. Add 4 cups of fresh spinach and 9 ounces of cheese tortellini to the mix. Simmer for 5-10 minutes, stirring occasionally, until the tortellini is tender and the spinach has wilted.

Check the consistency of your sauce; it should be creamy and slightly thickened. Serve the Marry Me Chicken Tortellini warm, garnished with additional Parmesan cheese and a sprinkle of fresh parsley.