Bring a pot of salted water to a rolling boil. Cook the cheese tortellini according to the package instructions for about 3–5 minutes or until they float. Drain and set aside.

In a saucepan over medium heat, combine the cream cheese and milk. Stir until melted and smooth, seasoning with garlic powder, onion powder, salt, and pepper.

If using fresh spinach, heat olive oil or butter in a pan and sauté the spinach just until it wilts, stirring occasionally.

In a medium bowl, gently mix the cooked tortellini, chopped chicken, and wilted spinach with the creamy sauce. Toss until well coated.

Preheat your oven to 375°F (190°C). Lightly grease a 1-quart or 8x8-inch baking dish.

Pour the tortellini mixture into the greased baking dish. Top generously with shredded mozzarella cheese.

Bake uncovered in the preheated oven for 20–25 minutes, until bubbly and golden brown. Broil for an extra 1–2 minutes for a crispy top.

Allow to rest for 5 minutes before serving.