Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 package (20 oz) refrigerated cheese tortellini
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
- Step 2: Add minced garlic and red pepper flakes to the pot and cook for 1 minute more, until fragrant.
- Step 3: Pour in chicken broth and bring to a simmer. Stir in the tortellini.
- Step 4: Cover the pot and cook until the tortellini is tender, about 5-7 minutes, or according to package directions.
- Step 5: Stir in heavy cream and Parmesan cheese. Simmer for another 2 minutes, or until the sauce has thickened slightly.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and red pepper flakes, if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat on the stovetop with a splash of broth or water to prevent drying.
- Serve with a simple side salad and some crusty bread to soak up all that delicious sauce.
- Don't be shy with the red pepper flakes; a little extra spice really elevates the flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American