Start by seasoning bite-sized pieces of chicken breast with salt and black pepper. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the pot and set aside.

In the same pot, reduce the heat to medium and melt another tablespoon of butter. Add 4 cloves of minced garlic and sauté for about 30 seconds, until fragrant. Then sprinkle in a teaspoon of crushed red pepper flakes, stirring to evenly distribute.

Pour in 3 cups of chicken broth, scraping the bottom of the pot to deglaze. Add 1 cup of heavy cream and bring the mixture to a gentle simmer over medium heat for about 3-4 minutes.

Carefully add 12 ounces of fresh cheese-stuffed tortellini to the simmering sauce. Allow the tortellini to cook for 4-6 minutes until they float and become tender.

Return the cooked chicken to the pot and sprinkle in ½ cup of grated Parmesan cheese. Stir until everything is well combined, about 2-3 minutes.

Toss in a handful of chopped fresh herbs like parsley or basil for garnish. Serve hot, garnished with additional Parmesan and a sprinkle of crushed red pepper if desired.