Bring a large pot of salted water to a rolling boil. Add the tortellini and cook until al dente, about 3-4 minutes. Reserve 1 cup of pasta water, then drain the tortellini.

In another pot, boil a small amount of water. Steam the broccoli for 3-4 minutes until vibrant green. Transfer to an ice bath.

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-8 minutes until fully cooked, then slice into pieces.

In the same skillet, melt butter over medium heat. Sauté the minced garlic for 1 minute until fragrant. Whisk in heavy cream and stir in Parmesan cheese until smooth.

Combine the chicken, tortellini, and broccoli in the skillet. Toss gently to coat with the sauce and serve immediately.