1. Season both sides of chicken breasts with salt, pepper, Italian seasoning, and red pepper flakes.

2. In a cast iron skillet over medium heat, add olive oil and sear chicken on both sides until golden and cooked through. Remove, let rest, then slice.

3. In a large pot, bring salted water to a boil. Add tortellini and cook according to package directions. Drain and set aside.

4. In the same skillet used for the chicken, melt butter over medium-low heat. Stir in minced garlic and sauté for about 30 seconds until fragrant.

5. Pour in heavy cream, whisking to combine. Add parmesan and mozzarella. Stir until cheese melts into a smooth sauce.

6. Season sauce with extra red pepper flakes, salt, and pepper to taste.

7. Add cooked tortellini to the sauce, folding gently to coat.

8. Top with sliced chicken and garnish with fresh parsley if using. Serve hot.