For the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning (if using).
3. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

For the Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
3. Pour in the heavy cream and chicken broth, stirring to combine.
4. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated parmesan cheese and Italian seasoning (if using). Continue to cook for another 2-3 minutes until the sauce is smooth and creamy.
6. Season the sauce with salt and pepper to taste.

For the Tortellini and Broccoli:

1. While preparing the sauce, cook the tortellini according to the package instructions (usually 2-4 minutes for fresh tortellini, longer for frozen).
2. Steam or blanch the broccoli florets until tender (about 4-5 minutes), then drain.

To Assemble:

1. Add the cooked tortellini and chicken back to the skillet with the creamy sauce.
2. Add the steamed broccoli and toss everything together until evenly coated in the sauce.
3. Garnish with chopped parsley (optional) and serve hot.