In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7-10 minutes.

Remove chicken from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, basil, and oregano. Cook for 5 minutes until slightly thickened.

Meanwhile, in a large pot, bring salted water to a boil. Add tortellini and cook according to package instructions until al dente, about 3-5 minutes.

Drain tortellini and add to the creamy sauce along with the cooked chicken and cherry tomatoes. Stir to combine and heat through.

Serve hot, garnished with fresh parsley.