Cook the chicken in a large skillet over medium heat until fully cooked. Remove from skillet and set aside.
In the same skillet, add the minced garlic and sauté until fragrant.
Add the heavy cream to the skillet and bring to a simmer.
Add the parmesan and mozzarella cheeses to the skillet and stir until the cheese is melted and the sauce is creamy.
While making the sauce, cook the tortellini according to the package instructions. Drain and add to the skillet with the sauce.
Slice the cooked chicken and add to the skillet. Stir until everything is well combined.
Serve hot with a sprinkle of extra cheese on top.
Notes
Make sure your chicken is fully cooked before adding the other ingredients. Chicken must reach an internal temperature of 165 degrees Fahrenheit for safety.
Don't overcook the tortellini. They should be tender but still have a slight bite (al dente).
If the sauce is too thick, add a bit of chicken broth or pasta water to thin it out.
For a vegetarian version, you can substitute the chicken with a plant-based protein or simply increase the amount of tortellini and cheese.
Feel free to add vegetables like spinach or bell peppers for additional nutrition and flavor.