Heat the olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, garlic powder, and Italian seasoning. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.

Gradually add the grated Parmesan cheese to the sauce, stirring continuously until the cheese has melted and the sauce is smooth and creamy.

Prepare the tortellini according to the package instructions, then drain well.

Add the cooked tortellini and steamed broccoli to the skillet with the creamy garlic Parmesan sauce. Gently stir to coat everything evenly.

Return the cooked chicken to the skillet and mix until well distributed. Adjust the seasoning with salt and pepper.

Serve hot, garnished with fresh chopped parsley if desired.