Heat olive oil in a large skillet.
Add garlic and cook for 30 seconds.
Add chicken pieces; season with oregano, salt and pepper.
Cook for 4 to 5 minutes, or until chicken is browned and cooked through.
Remove chicken from skillet and set aside.
In a mixing bowl, combine wine and chicken broth; stir until well incorporated.
Add marinara sauce and cream cheese to the skillet; cook over medium-high heat until cheese is melted and everything is well combined.
Slowly whisk in the prepared chicken broth mixture; whisk until incorporated.
Add chicken back in to the skillet; stir in the prepared zucchini and the tortellini.
Reduce heat to medium-low; cover and cook for 10 to 11 minutes or until pasta is done.
Remove from heat and arrange slices of fresh mozzarella over the top.
Set under the broiler for 1 to 2 minutes, or until cheese on top is melted.
Garnish with ribbons of basil.
Serve.