Prepare the chicken: Pat the chicken pieces dry with kitchen paper — this step is crucial for achieving a good golden colour. Season them generously with salt, pepper, and the dried Italian herbs. The chicken should feel tacky to the touch from the seasoning.

Sear the chicken: Heat the olive oil in your largest frying pan over a medium-high heat until it shimmers and a drop of water sizzles instantly when flicked into the pan. Add the chicken pieces in a single layer — do not crowd them or they will steam rather than brown. Cook for 3–4 minutes without moving them, until the underside is a deep golden brown and releases easily from the pan. Flip and cook for another 2–3 minutes until the chicken is cooked through and firm to the touch. Transfer to a plate and set aside.

Start the sauce base: Reduce the heat to medium and add the minced garlic to the pan. Stir constantly for about 30 seconds until the garlic becomes fragrant and softens slightly — you'll smell a rich, nutty aroma. Be careful not to let it burn, as burnt garlic turns bitter.

Build the creamy sauce: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan — these are packed with flavour. Let the stock bubble for 1 minute until it reduces slightly and looks syrupy. Reduce the heat to low, then pour in the double cream while stirring continuously. The sauce should look smooth and glossy, with a pale ivory colour.

Add the tortellini and spinach: Tip the fresh tortellini directly into the sauce along with the spinach leaves. Stir gently to coat the pasta and begin wilting the spinach. The spinach will look piled high at first, but within about 2 minutes it will collapse dramatically into the sauce, turning a vibrant emerald green and releasing its moisture.

Finish with cheese and chicken: Once the spinach has wilted and the tortellini is tender (taste one to check — it should be soft with a slight bite), return the cooked chicken to the pan. Sprinkle over the grated Parmesan and the pinch of nutmeg if using. Stir everything together over low heat until the cheese melts into the sauce, creating a thick, velvety coating that clings to each piece of pasta. The sauce should be thick enough to coat the back of a spoon.

Rest and serve: Remove the pan from the heat and let it sit for 2 minutes. This brief rest allows the sauce to thicken further and the flavours to meld together. Serve immediately while the tortellini is still piping hot and the sauce is luscious and creamy.