Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente.

While pasta cooks, heat olive oil in a large skillet over medium-high heat.

Season chicken cubes with salt and pepper, then add to the skillet.

Cook chicken for 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F).

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Reduce heat to low. Stir in the halved cherry tomatoes and baby spinach, cooking for 2 minutes until spinach is slightly wilted.

Drain the tortellini and add it directly to the skillet with the chicken and vegetables.

Add the basil pesto and toss all ingredients until evenly coated and heated through.

Garnish with grated Parmesan cheese and serve immediately.