Start by bringing a large pot of salted water to a boil. Once boiling, add the chicken tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the surface. Drain the tortellini in a colander and set aside.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender. Stir occasionally to ensure even cooking.
Reduce the heat to low and pour in the half and half. Stir in the crumbled feta cheese and grated Parmesan cheese. Add the Italian seasoning and fresh cracked pepper to taste. Continue stirring until the cheeses melt and the sauce is creamy and well combined.
Add the cooked tortellini to the skillet along with the sautéed mushrooms. Gently toss everything together to coat the tortellini in the creamy feta sauce. Finally, fold in the baby spinach leaves, allowing them to wilt slightly in the heat of the dish.
Once everything is combined and heated through, remove from heat. Serve the Chicken Tortellini with Feta Cream Sauce in bowls, garnished with extra cracked pepper or a sprinkle of Parmesan if desired. Enjoy this delightful dish warm!
