In a large pot, bring salted water to a boil and cook the cheese tortellini according to package instructions, usually about 3-5 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Stir in the grated Parmesan cheese and Italian seasoning. Cook for another 3-5 minutes until the sauce thickens slightly.

Add the cooked tortellini to the skillet, tossing gently to coat them in the creamy sauce. Season with salt and pepper to taste.

Remove from heat and garnish with chopped fresh parsley before serving.