Get a large pot and start boiling the appropriate amount of water according to the Tortellini you have purchased. Get a large saucepan and begin to warm it over medium heat.

Cut the chicken breasts into small cubes and strips no more than 1" thick.

Pour the olive oil in the saucepan, then once it starts to bubble dump in the butter and minced garlic.

Once the butter has melted place the chicken in the saucepan and spread evenly.

Once the water is boiling slowly pour the Tortellini into the water. Cover partially with lid and set a timer for the appropriate time according to the packaging, usually between 7-10 minutes. Stir occassionally.

When the chicken begins to turn white on one side spread half the Italian seasoning, papricka, season Salt, and black pepper over the chicken. Stir and flip chicken so the pink side is down.

Once the Tortellini is done, drain, then pour half of your Alfredo into the pot, and place the Tortellini on top, pour half the remaining Alfredo onto the Tortellini and reserve the remaining alfredo. Stir the Tortellini and place back on the stove on medium low heat.

Sprinkle the remaining Italian seasoning, papricka, season salt, and ground pepper onto the chicken. Then place the carrots and broccoli into the pan, stir, cover, and simmer over just under medium heat for about 6 minutes, until carrots become soft.

Remove the chicken from heat, there will be olive oil left in the pan. Discard some, or all if that is your preference, however I normally reserve about 1/4 of a cup of the remaining liquid and place it in the pot with the chicken and vegetables for more flavor. Whichever way you choose, mix together with the Tortellini and remaining alfredo sauce, heat over the medium low heat for about 3 minutes.

Serve with a sprinkle of parmesean cheese and garlic bread and enjoy a great family meal!