Cut chicken breasts into uniform pieces and season generously with salt and pepper. Cook cheese tortellini according to package instructions, reserving ½ cup of pasta water before draining.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sear for about 5-7 minutes until cooked through. Remove and set aside.

Lower heat to medium, add minced garlic to the skillet, and sauté for about 30 seconds. Add broccoli florets and cook for 3-4 minutes until bright green and tender-crisp.

Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 2-3 minutes. Gradually add Parmesan cheese, stirring until melted and creamy. Adjust thickness with reserved pasta water as needed.

Stir in Italian seasoning, salt, and pepper. Add seared chicken back into the skillet, coating well with the sauce.

Add drained tortellini and toss everything together until well coated and heated through, about 1-2 minutes.

Plate the dish and garnish with chopped parsley before serving warm.