Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 (20 oz) package refrigerated cheese tortellini
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through.
- Step 2: Add minced garlic and red pepper flakes to the pot and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Step 4: Add the tortellini to the pot and cook according to package directions, usually about 3-5 minutes, or until tender.
- Step 5: Stir in Parmesan cheese and parsley. Simmer for another minute until the cheese is melted and the sauce has thickened slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- Gently reheat in a saucepan over medium-low heat, adding a splash of chicken broth or water if needed to loosen the sauce.
- Serve with a simple side salad and crusty bread to soak up all that delicious garlic butter sauce.
- Don't overcrowd the pot when browning the chicken; work in batches if needed to ensure even cooking and better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American