Bring a large pot of salted water to a boil. TIP: While water comes to a boil, move on to Step 2!

Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes.

Turn off heat, leaving tortelloni in hot water (this helps the tortelloni stay warm as you finish cooking). Set aside.

Pat chicken* dry with paper towels and season all over with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (At this point, start the garlic bread if you have downtime.) TIP: Lower heat if chicken starts to brown too quickly!

Transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.

Reserve ½ cup pasta cooking water, then drain tortelloni and return to pot.

Add spinach to pot; season with salt and pepper. Cook over low heat, tossing gently, until mixture is combined and spinach is slightly wilted.

Stir in cream sauce base, cream cheese, and 1 TBSP plain butter (2 TBSP for 4 servings). If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce.

Halve and toast baguette; spread cut sides with as much garlic herb butter as you like.

Sandwich baguette halves back together and cut in half crosswise (you’ll end up with four pieces; eight pieces for 4 servings).

Divide tortelloni between plates and top with sliced chicken; dollop chicken with sun-dried tomato paste. Serve with garlic bread on the side.