Step 1: Heat a large skillet over medium heat and add the olive oil. Once hot, add the cubed chicken. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked on the inside. The pieces should be slightly crisp on the edges and juicy in the center. Remove the chicken briefly from the pan if you want to avoid overcooking while finishing the sauce.

Step 2: Add the minced garlic directly into the skillet with the chicken, or after removing the chicken, either method works. Cook the garlic for about 1 minute until fragrant. Stir gently to avoid burning.

Step 3: Pour in the chicken broth and bring it to a simmer. Add the heavy cream, Italian seasoning, and black pepper. Stir everything together to create a creamy base. Let the sauce simmer gently for about 2–3 minutes so the flavors can meld.

Step 4: Add the cheese tortellini straight into the skillet. Stir to coat the pasta in the sauce, then cover the pan and let everything cook together according to the tortellini’s package directions (usually about 3–4 minutes). Stir occasionally so the pasta doesn’t stick to the bottom and the sauce remains smooth.

Step 5: Once the tortellini are tender and cooked through, stir in the grated Parmesan cheese. Let it melt into the sauce until the mixture becomes creamy and smooth. Add salt to taste, if needed. If the sauce thickens too much, you can add a splash of extra broth or a little cream to loosen it.

To Finish: Garnish with chopped fresh parsley for a touch of brightness and color. Serve immediately while everything is hot and creamy.