Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 pound boneless skinless chicken breasts, diced
- 1 (9-ounce) package tortellini (fresh or frozen)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Add diced chicken to the skillet, cook until browned and cooked through, about 5-7 minutes.
- Add chicken broth and heavy cream, bring to a simmer.
- Stir in tortellini and cook according to package instructions, about 3-5 minutes for fresh, longer for frozen.
- Mix in Parmesan cheese, season with salt and pepper, and cook until sauce thickens slightly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute heavy cream with half-and-half for lighter version.
- Add spinach or cherry tomatoes for extra freshness and nutrition.
- Adjust red pepper flakes to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg