Description
A creamy, spicy one-pot meal combining tender chicken, garlic-infused butter, and cheese tortellini simmered in a rich Parmesan cream sauce, garnished with fresh herbs for an easy and delicious dinner.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, cut into bite-sized pieces
Pasta
- 2 cups fresh cheese tortellini
Sauce & Seasonings
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 tsp crushed red pepper flakes (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil or parsley
Instructions
- Season and brown the chicken: Season the bite-sized chicken pieces with salt and pepper. Heat half the butter in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 6–8 minutes. Remove the chicken from the pot and set aside.
- Sauté the garlic and spices: In the same pot, add more butter if necessary. Sauté the minced garlic until fragrant, approximately 30 seconds. Stir in the crushed red pepper flakes to infuse heat.
- Add liquids and simmer: Pour in the chicken broth while scraping the bottom of the pot to release any browned bits. Stir in the heavy cream and bring the mixture to a gentle simmer.
- Cook the tortellini: Add the fresh cheese tortellini to the simmering sauce. Cook for 4–6 minutes or until the tortellini is tender.
- Combine and finish: Return the browned chicken to the pot, stir in the grated Parmesan cheese, and cook together for an additional 2–3 minutes until the cheese melts and the chicken is heated through. Garnish with fresh basil or parsley before serving.
Notes
- Adjust crushed red pepper flakes to control the level of spice based on preference.
- Use either chicken breast or thighs depending on desired tenderness and flavor.
- Fresh cheese tortellini works best, but frozen can be substituted if cooked slightly longer.
- Garnish with fresh herbs like basil or parsley to add a bright, fresh flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
