Bring a large pot of salted water to a boil, then add the 8 oz of cheese tortellini. Cook according to package instructions, usually about 3-5 minutes, until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour 1 cup of heavy cream into the skillet with the garlic. Bring it to a gentle simmer and stir in 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Stir until the cheese melts completely and the sauce thickens slightly, about 3-4 minutes.
In a large mixing bowl, combine the cooked tortellini, shredded chicken, and the creamy garlic Parmesan sauce. Mix gently so everything is well coated.
Transfer the mixture to your greased baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20-25 minutes, until the cheese is melted and bubbly with golden brown spots.
Once baked, remove from the oven and let it rest for a few minutes. Sprinkle freshly chopped parsley over the top. Serve hot and enjoy.
