Prepare the Chicken:

Pound chicken breasts to 1/2-inch thickness with a meat mallet.
Place chicken, olive oil, salt, ground black pepper, and Italian seasoning in a zip-top bag.
Seal the bag and marinate for about 30 minutes.

Cook the Chicken:

Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom.
Sauté chicken on both sides until done, about 7 to 9 minutes per side.
Remove chicken from the pan and let it rest on a cutting board.

Make Alfredo Sauce:

In a saucepan, combine heavy cream, half and half, and butter over medium-high heat.
Heat until small bubbles form but do not bring to a boil.
Add Parmesan and Asiago cheese, and garlic powder; whisk until the sauce thickens.

Prepare Tortellini:

Cook tortellini according to package directions.
In a 2-quart baking dish, add cooked tortellini and pour Alfredo sauce over it, ensuring pasta is well coated.

Assemble and Broil:

Slice chicken breasts and place on top of the tortellini.
Sprinkle with Panko breadcrumbs and Mozzarella cheese.
Broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.