Cook the tortellini according to package instructions until al dente.
In a large skillet, melt butter over medium heat, then add minced garlic and cook until fragrant.
Season the chicken with salt and pepper and add to the skillet, cooking until browned and no longer pink inside.
Add broccoli florets to the pan, sautéing until they are bright green and tender-crisp, about 3-4 minutes.
Pour in the heavy cream, stirring to combine, and let it simmer gently for a couple of minutes.
Incorporate the Parmesan cheese, stirring until melted and the sauce thickens.
Fold in the cooked tortellini, allowing them to soak up the Alfredo sauce for another minute.
Taste and adjust seasoning if necessary, then serve hot, garnished with additional Parmesan if desired.
