Cook 20 oz cheese tortellini according to package directions; drain and set aside.

In a medium saucepan, melt 3 tbsp butter over medium heat.

Add 2 tsp minced garlic to the melted butter and cook, stirring, for 1 minute.

Add 3 tbsp all-purpose flour to the butter-garlic mixture and cook, stirring constantly, for 1 minute to form a roux.

Gradually whisk in 1 cup chicken broth and 1 cup milk, stirring to smooth out any lumps. Bring the mixture to a gentle boil over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon.

Remove the sauce from heat and stir in 1/2 cup grated Parmesan until melted and smooth. Season with salt and pepper to taste.

Return the saucepan to low heat if needed, add the cooked tortellini, and gently stir until the tortellini are heated through and evenly coated with the sauce.

Sprinkle 2 tsp chopped fresh parsley over the pasta and serve immediately.