Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 (20 ounce) package refrigerated cheese tortellini
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add minced garlic and red pepper flakes to the pot and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in heavy cream and Parmesan cheese. Let the sauce simmer for a few minutes, until slightly thickened.
- Add the cheese tortellini to the pot and cook according to package directions, usually about 3-5 minutes, or until tender.
- Return the cooked chicken to the pot and stir to combine. Add butter and stir until melted and incorporated into the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
For extra flavor, add a squeeze of lemon juice at the end. You can also add vegetables like spinach, mushrooms, or sun-dried tomatoes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg