Ingredients
Scale
- 1.25 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 package (20 oz) Refrigerated cheese tortellini
- 4 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup Chicken broth
- 1/4 cup Butter, unsalted
- 1 teaspoon Red pepper flakes (or more, to taste)
- 1/4 cup Grated Parmesan cheese, plus more for serving
Instructions
- Step 1: In a large pot or Dutch oven, melt butter over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Season with salt and pepper to taste. Remove chicken from the pot and set aside.
- Step 2: Add minced garlic to the pot and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Stir in heavy cream and red pepper flakes. Bring to a simmer.
- Step 4: Add the tortellini to the pot. Cook according to package directions, usually about 3-5 minutes, or until tender.
- Step 5: Return the cooked chicken to the pot. Stir in Parmesan cheese until melted and the sauce is creamy.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Notes
- For longer storage, let the tortellini cool completely before refrigerating in an airtight container for up to 3 days, as it can become mushy if stored hot.
- Reheat gently over low heat on the stovetop with a splash of chicken broth or water to loosen the sauce if it thickens too much.
- Serve with a side of crusty bread or a simple green salad to balance the richness and spice.
- Don't overcook the tortellini; test for doneness a minute or two before the package instructions suggest for the perfect al dente bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American