Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 9 ounces refrigerated cheese tortellini
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from the pot and set aside.
- Step 2: 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.
- 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 the cooked chicken and Parmesan cheese. Cook for another minute, until heated through and the cheese is melted.
- Step 6: Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth to prevent sticking and dryness.
- Serve this creamy pasta dish with a side of crusty bread for soaking up all that delicious sauce.
- For extra flavor, lightly brown the chicken in a separate pan before adding it to the pot at the end, ensuring a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American