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Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3–5 minutes if fresh). Drain and set aside.
In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes, stirring constantly to form a smooth, golden roux.
Slowly add chicken broth, whisking to prevent lumps, then stir in the heavy cream. Let the sauce simmer until it thickens slightly.
Season with onion powder, black pepper, and a pinch of salt. Add Parmesan and stir until fully melted into the sauce.
Add the cooked tortellini and shredded chicken to the skillet. Gently toss everything to coat well in the garlic gravy.
Simmer for 2–3 minutes to heat through and let the flavors meld together.
Garnish with fresh parsley or chives before serving. Serve hot with extra Parmesan if desired.