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### **Ingredients**
**For the Chicken & Veggies:**
– 2 boneless, skinless chicken breasts, diced
– Salt & pepper, to taste
– 1 tsp Italian seasoning
– 2 tbsp olive oil
– 2 cups broccoli florets (fresh or frozen)
**For the Sauce & Pasta:**
– 3 cloves garlic, minced
– 1 tbsp butter
– 1 cup heavy cream
– ¾ cup chicken broth
– ½ cup freshly grated Parmesan cheese
– 9 oz refrigerated cheese tortellini
– Optional: crushed red pepper flakes, for heat
– Fresh parsley or basil, for garnish
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### **Instructions**
1. **Sauté the Chicken**
Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt, pepper, and Italian seasoning. Sauté for 5–7 minutes, until golden and fully cooked. Remove and set aside.
2. **Blanch the Broccoli**
Bring a small pot of water to a boil. Add broccoli and cook for 2–3 minutes (or microwave with a splash of water for convenience). Drain and set aside.
3. **Make the Garlic Parmesan Sauce**
In the same skillet, reduce heat to medium. Melt butter and add minced garlic, cooking for 1 minute until fragrant. Stir in cream and chicken broth, whisking to combine. Let simmer for 3–5 minutes until slightly thickened.
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