Cook the tortellini according to the package directions; drain and set aside.
In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Whisk in the grated Parmesan, salt, pepper, and Italian seasoning until the sauce thickens.
Add the cooked chicken and tortellini to the skillet, tossing to coat everything evenly in the Alfredo sauce.
Simmer for 2–3 minutes, stirring often, until the pasta and chicken are hot and well coated.
Garnish with fresh parsley and serve immediately.
