Chop the chicken breast into small, bite-sized pieces and place them in a large mixing bowl. Sprinkle with the salt, pepper, garlic powder, and paprika, then stir until all pieces are evenly coated. 

Heat the olive oil in a large, nonstick cooking pot or Dutch oven over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until cooked through. Remove the cooked chicken from the pot and set it aside on a clean plate. 

Add the onion and garlic to the pot and sauté until soft and fragrant, about 1-2 minutes. 

Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for a minute or so to cook off the alcohol. 

Add the chicken broth and heavy cream and bring to a gentle boil. 

Once boiling, add the tortellini and cook to al dente, following the package instructions. This usually only takes about 3-5 minutes. Stir the tortellini occasionally to prevent sticking, and make sure you don't overcook it because it will become mushy and fall apart. 

Turn off the heat and stir in the Parmesan cheese until fully melted. 

Add the chicken back to the pot and let the pasta sauce cool for a few minutes.

Stir in the spinach just before serving so it wilts gently without overcooking. 

Scoop portions into serving bowls, serve with a slice of crusty bread, and enjoy!