Begin by bringing a large pot of salted water to a rapid boil over high heat. Add the cheese tortellini and cook according to package instructions, typically 3-5 minutes, until they float to the surface. Then, drain the tortellini in a colander and set aside to cool slightly.

In a medium saucepan, heat over medium heat, combine the cream cheese and milk. Stir continuously for 3-5 minutes until the mixture becomes smooth and creamy. Season with garlic powder, onion powder, salt, and pepper.

Optionally heat a small skillet over medium heat and add a splash of olive oil or a pat of butter. Add the fresh spinach and sauté for about 2-3 minutes until wilted.

In a large mixing bowl, gently fold together the cooked tortellini, chopped cooked chicken, sautéed spinach, and the creamy sauce until evenly coated.

Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish with cooking spray or butter.

Transfer the tortellini mixture into the greased baking dish, spreading it out evenly. Top generously with shredded mozzarella cheese.

Place the baking dish in the oven and bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Optionally broil for 1-2 minutes at the end for extra crispiness.

Once out of the oven, let the bake rest for about 5 minutes to allow the sauce to thicken. Serve and enjoy!