Boil a large pot of salted water and cook the tortellini according to package instructions; drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the minced garlic and sauté until fragrant.
Stir in the shredded chicken and cook for 2-3 minutes.
Add the spinach and cook until wilted.
Pour in the cream and bring to a gentle simmer.
Stir in the cooked tortellini and mix well.
Add Parmesan cheese and season with salt and pepper.
Garnish with fresh herbs and cherry tomatoes before serving.