Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to package instructions:

• Fresh: 3–5 minutes

• Frozen: 8–10 minutes
  Once done, drain and set aside.

Step 2: Cook the Chicken

While the tortellini is cooking, heat olive oil in a large skillet over medium heat.
Add the chicken pieces and cook for 5–7 minutes, until golden brown and cooked through.
Season with salt, pepper, and Italian seasoning while cooking.
Transfer the cooked chicken to a plate and set aside.

Step 3: Sauté the Garlic

In the same skillet (without cleaning it), add the minced garlic.
Sauté for about 1 minute, until fragrant.
Be careful not to burn the garlic—it should be lightly golden, not brown.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and chicken broth, stirring to combine.
Bring the mixture to a gentle simmer, cooking for 2–3 minutes until it starts to thicken.
Stir in the grated Parmesan cheese, and continue to cook, stirring occasionally, until the cheese is fully melted and the sauce is creamy and smooth.

Step 5: Combine Everything

Add the cooked chicken and steamed broccoli to the skillet.
Then, gently fold in the tortellini.
Toss everything together until well-coated in the sauce.
If the sauce is too thick, add a splash of chicken broth or reserved pasta water to loosen it.

Step 6: Garnish and Serve

Taste and adjust seasoning with salt, pepper, or more Italian seasoning as needed.
Spoon the creamy tortellini mixture onto serving plates.
Top with fresh chopped parsley and serve hot.