Step 1:
Season your chicken pieces generously with salt, black pepper, and garlic powder. Let the seasoned chicken sit at room temperature for about 10 minutes to enhance flavor and ensure even cooking.

Step 2:
In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Once hot, add the chicken and cook for 6-8 minutes, turning occasionally, until the pieces are golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

Step 3:
In the same skillet, add the broccoli florets. If using fresh broccoli, sauté for 3-4 minutes until bright green and slightly tender; if using frozen, steam lightly before adding. Remove from the skillet and set aside with the chicken.

Step 4:
Reduce the heat to medium and melt butter in the same skillet. Add the minced garlic and sauté for about 1-2 minutes, stirring frequently until the garlic becomes fragrant but not browned.

Step 5:
Pour in the chicken broth and heavy cream, stirring continuously to deglaze the pan and dissolve the flavorful bits stuck to the bottom. Once the mixture starts to simmer, stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Allow the sauce to thicken slightly, about 3-5 minutes.

Step 6:
Add the cooked tortellini to the sauce and let it simmer for 3-4 minutes, allowing the pasta to absorb the creamy flavors. Then return the chicken and broccoli to the skillet, tossing gently to coat everything evenly in the sauce.

Step 7:
Cook for another 2-3 minutes until everything is heated through. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese before serving.