Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente, typically around 4-6 minutes. Once cooked, drain and set aside.

While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.

Add the chicken to the skillet and cook for about 6-7 minutes on each side or until they are fully cooked and have an internal temperature of 165°F (75°C). Remove from the skillet, let them rest for a few minutes, and then slice them into strips.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.

Slowly pour in the heavy cream, whisking continuously to combine with the butter and garlic. Allow it to simmer for 2-3 minutes.

Gradually stir in the Asiago cheese and Parmesan cheese, allowing it to melt into the sauce. If desired, add the nutmeg for added flavor. Stir until the sauce is smooth and creamy.

Add the cooked tortellini to the sauce, tossing gently to coat. If the sauce is too thick, you can thin it out with a little pasta water or additional cream.

Serve the tortellini Alfredo in bowls, topped with the grilled chicken slices. Garnish with chopped fresh parsley.