Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh cheese tortellini (or ravioli)
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh basil or parsley, chopped
- Salt and black pepper to taste
Instructions
- Season chicken with salt and pepper. In a large pot, melt butter over medium-high heat and cook chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same pot, add more butter if needed and sauté garlic for 30 seconds. Stir in red pepper flakes.
- Add chicken broth, scraping up any browned bits, then pour in heavy cream and bring to a simmer.
- Add tortellini and cook for 4–6 minutes until tender.
- Return chicken to the pot along with Parmesan. Simmer 2–3 minutes until creamy and combined.
- Top with chopped basil or parsley and serve hot.
Notes
- Use frozen tortellini if needed; adjust cooking time accordingly.
- For a lighter version, use half-and-half instead of heavy cream.
- Customize with added veggies like spinach or sun-dried tomatoes.
- Use gluten-free tortellini for a GF version.
- Garnish with toasted breadcrumbs or pine nuts for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 630mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 160mg
