Begin by boiling a large pot of salted water over high heat. Once boiling, add the cheese tortellini and cook according to the package instructions, typically about 3–5 minutes, until they are tender but not mushy. Drain the tortellini and rinse them under cold water to stop the cooking process and cool them down for the salad.

While the tortellini is cooking, shred your cooked chicken into bite-sized pieces and set it aside. Next, chop the cherry tomatoes in half and if needed, roughly chop the sun-dried tomatoes and fresh baby spinach.

In a medium-sized mixing bowl, whisk together the mayonnaise and Greek yogurt until smooth. Then, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and cracked black pepper. Mix well until all the ingredients are fully combined.

In a large mixing bowl, combine the cooked tortellini, shredded chicken, chopped cherry tomatoes, sun-dried tomatoes, and spinach. Pour the creamy dressing over the top and gently toss everything together until well-coated.

Fold in the grated Parmesan cheese gently to add richness and depth to the salad.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. Serve cold or at room temperature.