Pound the boneless skinless chicken breasts to an even thickness of about 1/2 inch. In a bowl, combine olive oil, salt, pepper, and Italian seasoning, then marinate the chicken for 30 minutes at room temperature.

Heat a skillet over medium-high heat, add olive oil, and sauté the marinated chicken for about 7-9 minutes on each side, or until the internal temperature reaches 165°F.

In a medium saucepan, combine heavy cream, half and half, and butter over medium heat. Stir continuously until the mixture begins to bubble gently, about 5 minutes.

Bring a large pot of salted water to a boil, then add the refrigerated tortelloni. Cook according to package instructions, typically about 3-5 minutes.

Add the thickened Alfredo sauce to the tortelloni in the pot and stir gently to coat each piece evenly.

Arrange sliced grilled chicken over the tortelloni, then sprinkle panko breadcrumbs and shredded mozzarella cheese on top. Place under the broiler for about 2-3 minutes.