Start by seasoning 1 pound of chicken breast with salt and pepper. In a large pot or deep skillet, melt 3 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the chicken. Sauté for about 6-8 minutes, or until the chicken is golden brown and cooked through—check that its internal temperature reaches 165°F. Remove the chicken from the pot and set it aside.

In the same pot, add another tablespoon of butter if necessary. Reduce the heat slightly to medium and add 4 cloves of minced garlic. Sauté for roughly 30 seconds, stirring constantly until fragrant and golden—be cautious not to burn the garlic.

Pour in 3 cups of chicken broth while scraping the bottom of the pot to incorporate all the flavorful bits stuck to it. Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer over medium heat. Allow it to bubble lightly for about 2-3 minutes.

Add 12 ounces of fresh cheese-stuffed tortellini to the simmering sauce. Stir gently and cook for 4-6 minutes, or until the tortellini are tender and float to the surface.

Return the cooked chicken to the pot and stir well to combine everything. Sprinkle in ¾ cup of grated Parmesan cheese and stir until it melts into the sauce. Cook for an additional 2-3 minutes on low heat until everything is heated through.

Remove the pot from heat and sprinkle with fresh herbs, such as parsley or basil. Serve the One-Pot Spicy Garlic Butter Chicken Tortellini hot, garnished with extra Parmesan and crushed red pepper flakes according to your heat preference.