Ingredients
Scale
- 1 pound chicken breast, cut into 1-inch cubes
- 8 ounces cheese tortellini
- 4 cloves garlic, minced
- 1/2 cup butter
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon red pepper flakes (or more, to taste)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 2: Add chicken cubes to the pot and cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes). Season with salt and pepper.
- Step 3: Stir in red pepper flakes and chicken broth. Bring to a simmer, then add the tortellini. Cook according to package directions, or until the tortellini is cooked through and tender (usually about 3-5 minutes).
- Step 4: Stir in heavy cream and Parmesan cheese. Simmer for another minute, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed, adding more red pepper flakes for extra spice or salt and pepper to taste.
- Step 5: Remove from heat and garnish with fresh parsley before serving.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.
- For a richer, creamier reheating experience, stir in a dollop of extra heavy cream before warming.
- Serve this dish with a side of crusty bread for dipping into the delicious garlic butter sauce – it's the perfect way to soak up every last drop!
- To prevent the garlic from burning, use low-to-medium heat and continuously stir during the initial cooking stages.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American