Cut the chicken into bite-sized pieces for even cooking, grate the Parmesan cheese, and mince your garlic cloves.

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

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until golden brown and cooked through (165°F). Remove and set aside, keeping the flavorful bits in the pan.

In the same skillet, add the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, scraping up any browned bits to enhance the sauce flavor. Add the Italian seasoning and let the mixture simmer.

Stir in the freshly grated Parmesan cheese until you have a smooth, luscious sauce.

Add the broccoli florets, cooking until they're bright green and tender-crisp.

Return the chicken and tortellini to the skillet, tossing everything together until well coated in the creamy goodness.

For a pop of freshness, sprinkle chopped parsley over the dish before serving. Adjust seasoning with salt and pepper to taste.