Sprinkle the chicken breasts with the Italian Seasoning and garlic salt.
Add the olive oil and chicken to a heavy skillet.
On medium heat, stir the chicken breast occasionally and brown chicken breast until golden.
Add the stock to the skillet and bring to a simmer.
Add the tortellini and broccoli; cover.
Cook for 7 minutes.
Add the cream and Parmesan.
Simmer uncovered until smooth and thickened.
Notes
Storage:If you happen to have any leftovers, you can store them in an airtight container in the refrigerator for up to three days.To reheat the dish, simply place the leftover chicken, pasta, and veggies back into your skillet or a microwave-safe container and heat, stirring occasionally, until everything is warmed through.If the mixture feels too thick after reheating, you can add a splash more of heavy cream to revive that deliciously creamy sauce.This does not freeze well.TipsWhen cutting your chicken breasts or thighs, try to make sure that each piece is roughly the same size to ensure even cooking. Otherwise, smaller bites may dry out before the larger pieces are cooked through.
Make sure to use your largest skillet to give all of the ingredients enough room to cook evenly and thoroughly.
The sauce will thicken as it simmers and cools. If yours is looser than you'd prefer, you have a few options to thicken it. First, you can sprinkle about a tablespoon of flour over the mixture and let that simmer for a few minutes, stirring well to combine.
Alternatively, you can add a few tablespoons of cream cheese, if you have it on hand. Let the cheese melt and simmer until the alfredo sauce has thickened to your liking.