Spicy Garlic Butter Chicken (Print Version)

Tender chicken tossed with fresh tortellini in a creamy, spicy garlic butter sauce.

# What You'll Need:

→ Protein

01 - 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 29.6 ml (2 tbsp) unsalted butter, divided

→ Pasta

03 - 340 g fresh cheese-stuffed tortellini

→ Liquids

04 - 480 ml (2 cups) chicken broth
05 - 120 ml (1/2 cup) heavy cream

→ Aromatics & Spices

06 - 6 g (2 cloves) garlic, minced
07 - 1 g (1/4 tsp) crushed red pepper flakes, adjust to taste
08 - 3 g (1/2 tsp) salt, divided
09 - 1 g (1/4 tsp) freshly ground black pepper, divided

→ Cheese & Herbs

10 - 30 g (1/3 cup) freshly grated Parmesan cheese
11 - 15 g fresh basil or parsley, chopped

# Steps to Follow:

01 - Season chicken pieces with half the salt and black pepper. In a large pot or deep skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until golden and cooked through, approximately 6-8 minutes. Remove chicken and set aside.
02 - In the same pot, melt remaining 1 tablespoon butter. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning. Stir in crushed red pepper flakes.
03 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pot. Stir in heavy cream and cook until sauce thickens slightly, about 2 minutes.
04 - Add fresh tortellini directly to the simmering sauce. Cook, stirring occasionally, until tortellini are tender, about 4-6 minutes.
05 - Return sautéed chicken to the pot and stir to combine. Sprinkle grated Parmesan cheese over the top and cook for an additional 2-3 minutes until cheese melts and sauce is glossy.
06 - Remove from heat, stir in fresh herbs, and adjust seasoning with remaining salt and pepper if needed. Serve immediately with extra Parmesan and a pinch of crushed red pepper flakes if desired.

# Additional Notes:

01 - Avoid overcooking chicken to maintain juiciness. Use fresh garlic for optimal flavor. Keep sauce at gentle simmer after adding cream to prevent curdling.

Go Back