Cut chicken breasts in half lengthwise, pat dry, and coat with 1 tablespoon of olive oil and the jerk seasoning. Sear 2-4 minutes on each side in a Dutch oven, then cover and bake with broth at 350-400° for 15-25 minutes, depending on thickness.

Let chicken cool, shred, and set aside both chicken and broth.

Place Dutch oven on stovetop, add 1 tablespoon olive oil or butter, and heat on medium. Add onion and garlic, stirring constantly for 1 minute. Stir in chicken and broth. Add water and tomatoes. Bring to a boil.

Add tortellini and return to a boil. Cook until tender, about 1 or 2 minutes, while stirring occasionally.

Reduce heat and add spinach, red bell pepper, and basil. Cook until spinach is wilted and tortellini is tender.

Top with Parmesan if desired and serve immediately.