Ingredients
Scale
- 1 lb chicken breast, diced
- 9 oz tortellini (fresh or frozen)
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp red chili flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt butter over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and red chili flakes; sauté until fragrant.
- Pour in chicken broth and bring to a simmer. Add heavy cream and stir to combine.
- Return chicken to the skillet, add tortellini, and cook until the pasta is tender and sauce thickens, about 5-7 minutes.
- Stir in Parmesan cheese, garnish with parsley, and serve hot.
Notes
- You can use frozen tortellini; no need to thaw before cooking.
- Adjust spice level by adding more or less chili flakes.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg