Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh or refrigerated tortellini. Once cooked, drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices. Toss in the baby spinach and cook for another 1-2 minutes until wilted. Season lightly with salt and pepper.
Stir in the shredded cooked chicken along with the garlic powder, salt, and pepper. Mix well to combine and heat the chicken through, about 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir gently, then add the prepared pesto sauce. Combine everything until the sauce is creamy and evenly coats the chicken and veggies. Let it simmer for 3-4 minutes to thicken slightly.
Add the cooked tortellini to the skillet, gently folding them into the creamy sauce. Heat for an additional 2 minutes to warm the tortellini through and allow the flavors to meld together.
Remove from heat and sprinkle generously with grated Parmesan cheese. Serve immediately, perhaps with a side salad or crusty bread for a complete meal.
