Cook the tortellini according to package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 6-8 minutes until browned and fully cooked. Remove chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and continue to cook until the sauce thickens slightly, about 3-5 minutes.

Add the cooked chicken and tortellini to the skillet, tossing to coat everything in the creamy Alfredo sauce. Cook for 1-2 minutes to heat through.

Garnish with fresh parsley and serve warm.