Cook cheese tortellini in salted boiling water until al dente. Drain and set aside.

Season chicken with salt, pepper, and any herbs/spices. Heat olive oil and butter in a large skillet over medium-high heat and cook chicken until browned; transfer to a plate.

In the same skillet, add onion and sauté until soft. Add minced garlic and cook until fragrant.

Stir in garlic powder and cook briefly.

Sprinkle flour over the mixture and stir to combine. Slowly whisk in broth and heavy cream until the sauce thickens.

Reduce heat and add Velveeta, Asiago, stirring until melted and the sauce is smooth and creamy.

Return the cooked protein to the skillet and simmer briefly.

Toss cooked cheese tortellini into the sauce until well coated.

Serve hot, garnished with chopped fresh parsley or herbs.