Step 1: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender but not overdone. Drain and set aside.

Step 2: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Season the chicken pieces with Cajun seasoning, salt, and pepper. Once the butter melts and starts to sizzle, add the chicken and cook for 6 to 7 minutes, stirring occasionally, until the edges are golden brown and the inside is fully cooked. Remove the chicken from the pan and set it aside on a plate.

Step 3: In the same skillet, melt the remaining butter. Add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. This step builds the base of your sauce, so keep an eye on the garlic; you want it lightly golden, not burnt.

Step 4: Pour in the chicken broth and heavy cream, scraping up any bits stuck to the bottom of the skillet. These browned bits add incredible flavor. Stir gently and reduce the heat to medium.

Step 5: Add the Velveeta and cream cheese cubes to the mixture, stirring slowly until they melt completely. Then add the shredded mozzarella and Parmesan cheese a handful at a time. Continue stirring until the sauce becomes thick, creamy, and glossy.

Step 6: Sprinkle in Italian seasoning, then add the cooked tortellini. Toss everything together gently to coat each piece in the sauce. Let it simmer for 1 to 2 minutes to soak up all the flavors.

Step 7: Return the chicken to the skillet, stirring carefully so everything combines without breaking the tortellini. Taste and adjust the seasoning as needed.

Step 8: Garnish with fresh parsley and serve immediately while hot and creamy.