1 lb chicken breast or thighs, cut into bite-sized pieces

2 cups fresh cheese tortellini (or ravioli)

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

1 tbsp fresh basil or parsley, chopped

Salt and black pepper, to taste

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Sauté the Chicken: Season chicken with salt and pepper. In a large pot over medium-high heat, melt butter and add chicken pieces. Cook for 6–8 minutes until browned and cooked through. Remove chicken and set aside.
Make the Garlic Butter Base: In the same pot, melt a little more butter and add minced garlic. Cook for 30 seconds until fragrant, then stir in crushed red pepper flakes.
Build the Sauce: Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer.
Cook the Tortellini: Add tortellini to the simmering sauce and cook 4–6 minutes, stirring occasionally, until tender and heated through.
Combine and Finish: Return chicken to the pot and stir in Parmesan cheese until melted and creamy. Simmer for 2–3 minutes. Stir in fresh basil or parsley, taste, and adjust seasoning as needed.
Serve warm, garnished with extra Parmesan and herbs if desired.

Use frozen tortellini if preferred—just add a few extra minutes to cooking time.

For a milder dish, reduce or omit red pepper flakes.

Swap chicken for shrimp or omit for a vegetarian version using vegetable broth.

Stir in spinach, mushrooms, or cherry tomatoes for added veggies.

Reheat gently with a splash of broth or cream to loosen the sauce.