Bring a large pot of salted water to a rolling boil. Cook the cheese tortellini according to package instructions (about 3-5 minutes) until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and black pepper. Cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and let rest.

Lower heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.

Add 1 cup of chicken broth and 1 cup of heavy cream into the skillet. Stir well and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.

Gradually whisk in 1 cup of Parmesan cheese until melted. Add 1 teaspoon each of dried basil, oregano, and a pinch of red pepper flakes. Adjust seasoning with salt and pepper.

Return cooked chicken to the skillet, cut into bite-sized pieces. Add drained tortellini and toss to coat in the sauce. Cook for an additional 1-2 minutes.

Serve immediately, garnished with chopped parsley or basil as desired.