Ingredients
- Chicken Breast, boneless and skinless: 1.5 lbs, cut into bite-sized pieces
- Cheese Tortellini, refrigerated: 20 oz package
- Butter: 4 tablespoons
- Garlic, minced: 6 cloves
- Chicken Broth: 4 cups
- Heavy Cream: 1/2 cup
- Red Pepper Flakes: 1/2 teaspoon (or more, to taste)
- Parmesan Cheese, grated: 1/4 cup, plus more for serving
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Add the minced garlic and red pepper flakes to the pot and cook for 1 minute, until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer.
- Step 4: Stir in the tortellini and cook according to package directions, usually around 3-5 minutes, or until the tortellini is tender.
- Step 5: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Simmer for another minute until the cheese is melted and the sauce has thickened slightly.
- Step 6: Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of chicken broth or water to the pot to prevent the pasta from drying out.
- Garnish with fresh parsley or basil for a pop of color and flavor to complement the richness of the dish.
- Don't overcrowd the pot when browning the chicken; cook in batches if necessary to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American