Cook the cheese tortellini according to package instructions, usually about 3-5 minutes for fresh or 7-10 minutes for frozen. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add cubed boneless skinless chicken breasts and season with salt, pepper, and Italian seasoning. Sear until golden brown and cooked through, about 5-7 minutes.

Reduce heat and add minced garlic to the skillet. Sauté for about 1 minute until fragrant.

Gradually pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Allow to come to a low simmer over medium-low heat.

Slowly add in 1 cup of freshly grated Parmesan cheese, stirring until melted and smooth. Adjust thickness with chicken broth if necessary.

Add cooked tortellini and steamed broccoli to the skillet, folding into the sauce and cooking for another 2-3 minutes.

Taste and adjust seasoning as needed before serving.

Serve in wide, shallow bowls garnished with freshly chopped parsley and extra Parmesan cheese.