Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (20 ounce) package refrigerated cheese tortellini
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- 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.
- Step 4: Add tortellini to the pot and cook according to package directions, usually around 3-5 minutes, or until tender.
- Step 5: Stir in heavy cream and Parmesan cheese until melted and sauce has thickened slightly.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and red pepper flakes, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve with a side of crusty bread to soak up all that delicious, spicy garlic butter sauce!
- For an extra layer of flavor, brown the chicken thighs in batches to avoid overcrowding the pot and ensure maximum browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American