Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh cheese tortellini
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 tsp crushed red pepper flakes (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh basil or parsley, chopped
Instructions
- Season the chicken with salt and black pepper. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same pot, melt another tablespoon of butter and sauté the minced garlic until fragrant. Stir in crushed red pepper flakes.
- Pour in the chicken broth while scraping up any bits from the bottom of the pot. Stir in heavy cream and bring to a gentle simmer.
- Add fresh tortellini to the simmering sauce and cook for about 4–6 minutes until tender.
- Return the cooked chicken to the pot and stir in grated Parmesan until melted and creamy. Cook for an additional 2–3 minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 620
- Sugar: 2g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg