Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Reserve 1/2 cup pasta water, then drain and set aside.

Crisp the bacon: Heat a large skillet over medium. Add chopped turkey bacon and cook until crisp, 5–7 minutes. Transfer to a plate lined with paper towels. Wipe out excess grease, leaving about 1 teaspoon.

Sear the chicken: Add 1 tablespoon olive oil if the pan looks dry. Season chicken lightly with pepper. Cook over medium-high heat until golden and cooked through, 4–6 minutes, stirring once or twice. Remove to a plate.

Sauté the garlic: Lower heat to medium. Add another drizzle of olive oil if needed. Stir in minced garlic and cook until fragrant, about 30 seconds.

Build the sauce base: Pour in 1 cup chicken broth and bring to a gentle simmer. Whisk in ranch seasoning and Parmesan until dissolved and slightly thickened, 1–2 minutes.

Make it creamy (off the heat): Turn off the heat. Whisk in Greek yogurt until silky. If the sauce seems too thick, add a splash of broth or reserved pasta water to loosen. Stir in lemon juice for brightness.

Combine: Add the cooked chicken, bacon, and tortellini to the skillet. Toss gently to coat. If using spinach, fold it in now and let the residual heat wilt the leaves.

Adjust and finish: Taste and adjust seasoning with pepper and a pinch of salt if needed. Sprinkle green onions or chives on top. Add crushed red pepper if you like a kick.

Serve: Plate it warm with extra Parmesan on the side. The sauce will thicken slightly as it sits, so use reserved pasta water to loosen if needed.