For the sauce: follow step one of the cottage cheese alfredo sauce recipe.

For the chicken: heat the oil in a large skillet until shimmering. Add the chicken and sprinkle with salt and pepper. Cook over medium heat for 3 - 5 minutes, then flip and continue cooking until the chicken has reached an internal temperature of 165ºF. An instant-read thermometer and splatter guard are both super helpful tools here! When done, remove from heat and sit while the pasta finishes cooking.

For the tortellini: bring 3 quarts of water to boil on the stove. Once boiling, add the tortellini and cook according to package instructions. Just before draining, remove 1/2 cup of pasta water and the spinach. Stir in the spinach, then draing and return the tortellini and spinach back to the pot.

Chop the chicken into bite sized pieces and add it to the pot. Pour the alfredo sauce ingredients over the tortellini and chicken, then stir in the 3/4 cup of parmesan cheese and Italian seasoning. If you want the dish to be more "saucy", stir in a splash of pasta water until you reach your desired consistency.

Serve immediately and garnish with fresh herbs if desired.