Cut chicken into cubes and season with some salt, pepper, and garlic powder.

Mix together flour, 1/2 tsp each of salt, pepper, garlic powder, paprika, and 1 tsp of Italian seasoning in a container. Dredge chicken into the flour/seasoning mixture.

In a skillet heat olive oil and butter over medium high heat. Cook chicken for 4-5 minutes on each side or until golden brown and it reaches 165 degrees. Remove the chicken from the pan and wipe out any extra grease.

Melt 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.

Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.

Once the Alfredo is to the consistency you like, add frozen cheese tortellini, cover with a lid, and let cook for about 5 minutes or until the tortellini is tender.

Toss cooked chicken with buffalo sauce and top the tortellini alfredo. Top with Parmesan cheese and some dried parsley. Enjoy!