Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions until tender. Drain carefully and set aside.

Season the chicken pieces evenly with salt, black pepper, and garlic powder, tossing them gently so every piece is coated.

Heat the olive oil and butter together in a large skillet over medium-high heat until hot and lightly sizzling.

Add the chicken in a single layer and let it cook undisturbed for a few minutes to develop a golden edge. Stir occasionally and cook until fully done. Transfer the chicken to a plate and keep warm.

Reduce the heat to medium and add the butter to the same skillet, allowing it to melt while picking up the flavorful bits from the bottom.

Stir in the minced garlic and cook just until fragrant, about 30 seconds.

Slowly pour in the heavy cream and whole milk, stirring as the mixture begins to warm and gently simmer.

Add the freshly grated Parmesan and continue stirring until it melts into a smooth, creamy sauce.

Season the sauce with salt and black pepper, tasting to adjust if needed.

Add the drained tortellini to the skillet and gently toss until fully coated in the creamy Parmesan sauce.

Return the cooked chicken to the pan and fold everything together carefully so the tortellini stays intact.

Let it simmer for about 2 minutes, just until the sauce thickens slightly and clings beautifully to both the tortellini and chicken.