Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, typically 3–5 minutes or until they are al dente. Reserve about a cup of the pasta water before draining the tortellini.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth into the skillet, stirring to combine. Increase the heat slightly and let the mixture simmer for 5-7 minutes until it thickens.

Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and the sauce is creamy, adding reserved pasta water if too thick.

Add the drained tortellini to the skillet, gently tossing to coat in the creamy sauce. Serve immediately, garnished with fresh basil and additional Parmesan.