Add the diced chicken breast to a large bowl and add Italian dressing, onion powder, garlic powder and black pepper. Mix and allow to marinate for at least 15 minutes.

Bring a large pot of water to boil and cook the tortellini per the package instructions. Drain and drizzle a little olive oil on the pasta to prevent it from sticking.

In a large skillet over medium-high heat add the olive oil and the chicken pieces. Cook until the internal temperature reaches 165 degrees then remove from the skillet.

Reduce to medium heat and add the butter. Allow it to melt then add the all-purpose flour and whisk together. Cook the flour mixture for 1-2 minutes and add the heavy whipping cream, constantly whisk while it thickens and starts to simmer. Add the parmesan cheese and mozzarella cheese and stir until combined and it forms a thick cheesy sauce. Season with salt & black pepper to taste.

Add the cooked chicken back to the skillet along with the tortellini then stir to combine. Serve and enjoy!