In 4-quart saucepan, cook and drain tortellini as directed on package. Set aside; keep warm.
Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring occasionally, until golden brown; remove from heat.
In same saucepan, heat cooking sauce and cream cheese spread over medium heat, stirring frequently, until cheese is melted and mixture is hot. Gently stir in drained tortellini. Sprinkle each serving with bread crumbs, cheese and chives.