Heat the olive oil in a large skillet over medium heat.

Add the chicken breasts to the skillet and season with salt, pepper, and garlic powder.

Cook the chicken for about 6-7 minutes per side, or until it is golden brown and cooked through.

Remove the chicken from the skillet and chop it into bite-sized pieces.

In the same skillet, add the chicken broth and bring to a simmer.

Add the tortellini, stirring to combine, and cook for about 4-5 minutes or until tender.

Stir in the Velveeta cheese and cooked chicken, mixing until the cheese is melted and everything is well combined.

Fold in the fresh spinach and cook for an additional minute until wilted.

Taste and adjust seasoning if necessary before serving.