Cook tortellini according to the directions on the package.
In the meantime, heat olive oil in a large nonstick skillet.
Add garlic and cook for 30 seconds, or until fragrant.
Stir in pesto.
Add chicken broth and bring to a boil.
Whisk in the cut up cream cheese; add parmesan cheese and Italian seasoning, and continue to whisk until you get a creamy sauce.
Stir in the chicken and spinach; cook for 1 to 2 minutes, or until chicken is heated through and spinach is wilted.
Drain the tortellini and add to the skillet; slowly stir to coat.
Garnish with fresh basil ribbons and serve.
*IF adding the mozzarella cheese; layer the slices over the top of the tortellini mixture and broil in the broiler for 1 to 2 minutes, or until cheese on top is melted.
Garnish with basil ribbons and serve.