Preheat the oven to 375°F. Grease a 9×13 casserole dish with non-stick spray.
In a large bowl, combine the shredded chicken, Alfredo sauce, and chicken broth. Add the frozen tortellini, drained artichoke hearts, fresh baby spinach, shredded mozzarella cheese, and 1/2 cup of Parmesan cheese. Stir well to combine.
Transfer the mixture into the prepared casserole dish, spreading it out evenly. Cover the dish loosely with foil.
Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
Once done, remove from the oven and let it cool for a few minutes. Serve the Chicken, Spinach, and Artichoke Baked Tortellini immediately, garnished with fresh parsley if desired.