Bring a pot of salted water to a boil and cook the tortellini as directed on the package.

Meanwhile, when the tortellini is almost done, start the sauce. Melt the butter in a skillet over medium-high heat. Whisk in the flour and cook for about a minute.

Lower the heat to medium. Add the chicken broth and lemon juice to the skillet, whisking continuously to dissolve the flour for about 30 seconds.

Pour in the heavy cream and add the garlic powder. Whisk until the sauce is smooth and let it reduce for a minute or two until it reaches the desired thickness. If the sauce gets too thick, add a bit more cream or chicken broth.

Stir in the Parmesan cheese.

Add the shredded chicken and drained tortellini to the skillet. Toss everything together, season with salt and pepper to taste, and serve immediately. Enjoy!