Cook the tortellini according to package instructions until al dente.
Season the chicken breasts with salt and pepper and grill them until cooked through.
In a large skillet, melt the butter over medium heat, then add minced garlic, sautéing until fragrant.
Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
Stir in the grated Asiago cheese until melted and smooth, then season with salt and pepper.
Add the cooked tortellini to the sauce, stirring gently to coat each piece.
Slice the grilled chicken and arrange it on top of the coated tortellini before serving.
Garnish with fresh parsley and serve immediately.
