Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.

Add minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.

Stir in the grated Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.

Add the cooked tortellini to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.

Garnish with chopped parsley before serving.