To a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with the garlic salt, pepper and Italian seasoning. Cook the chicken breasts over medium-high heat for 8-10 minutes per side, covering the skillet with the lid when cooking. Because chicken breast sizes vary greatly, test for doneness using an instant read digital thermometer. Internal temperature should read 165 degrees. Once done cooking, transfer chicken to a cutting board and cover with foil to keep warm.

While chicken is cooking, steam the broccoli in the microwave. Place broccoli florets in a microwave safe bowl. Add 1 cup of water and cook for approximately 4 minutes or until the broccoli is tender, but not mushy. When done, cover broccoli to keep warm

While chicken is cooking, cook the tortellini according to package directions. Depending on which tortellini you purchase (dry, refrigerated or frozen), will determine the cook time. I recommend cooking the tortellini only until al dente, or 1 minute less than package directions indicate. This will help the tortellini hold its shape when tossed together with the sauce, broccoli and chicken.

For the Alfredo Sauce: In a large non-stick skillet, melt the butter. Using a whisk, add the flour and cook for about 2 minutes whisking continually. The mixture will bubble and create a roux, which will help thicken the sauce. Pour in about 1 cup of the half and half, continually whisking until the sauce begins to thicken. (About 2 minutes.) Once the sauce thickens, add the shredded cheese, and continue to whisk until the cheese melts. Add the garlic salt, pepper, nutmeg and the remaining half and half. Once cheese has completely melted and smooth, the sauce is done.

Add the cooked pasta and steamed broccoli to the Alfredo sauce. Toss together to coat in the sauce. Slice the cooked chicken breasts and add to the top of the pasta or mix in to coat with the sauce. Serve right away.