1. Begin by preparing the broccoli. Steam or blanch the broccoli florets in a pot of boiling water for about 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.

2. In a large skillet over medium heat, add the olive oil. Once hot, add the chicken pieces. Season with salt and black pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

4. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Bring the broth to a simmer.

5. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth. Adjust seasoning with more salt and pepper if needed.

6. Add the cooked chicken and broccoli to the skillet. Stir to combine and allow everything to heat through.

7. While the sauce is heating, cook the cheese tortellini according to package instructions. Drain well and add them to the skillet.

8. Stir in the butter and Italian seasoning until everything is well mixed and the butter has melted.

9. Serve the creamy chicken tortellini topped with additional Parmesan cheese and garnished with chopped parsley, if desired.