Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the bite-sized chicken pieces. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
While the chicken is cooking, bring a pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions, usually around 3-5 minutes for fresh or frozen tortelloni. Drain and set aside.
In the same skillet used for the chicken, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, careful not to burn. Pour in the heavy cream and stir to combine.
Stir in the basil pesto and grated Parmesan cheese. Mix well until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
Return the cooked chicken to the skillet and gently fold in the cooked tortelloni. Toss everything together to coat the chicken and pasta evenly with the creamy pesto sauce. Let it cook for another 2-3 minutes to warm through.
Remove from heat and garnish with fresh basil leaves. Serve immediately, enjoying the comforting creaminess and fresh herb flavors in every bite.
