Begin by seasoning bite-sized chicken pieces with salt and pepper. In a large pot over medium-high heat, melt a tablespoon of butter. Add the chicken and sauté for about 6-8 minutes, stirring occasionally until golden brown and fully cooked.

In the same pot, add another tablespoon of butter if needed. Reduce the heat to medium and add minced garlic, sautéing for about 30 seconds or until fragrant.

Pour in 3 cups of chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Once simmering, add 1 cup of heavy cream, stirring until smooth.

Add 1 package of fresh tortellini to the sauce, stirring gently. Cook for about 4-6 minutes until the tortellini are tender and al dente.

Return the sautéed chicken to the pot, mixing until well combined. Gradually sprinkle in about ½ cup of grated Parmesan cheese, allowing it to melt into the sauce.

Once everything is well combined and creamy, turn off the heat. Stir in fresh herbs like parsley or basil. Serve hot, garnished with extra grated Parmesan and a sprinkle of red pepper flakes.