Season your chicken pieces with salt and pepper. In a large pot, melt butter over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.

In the same pot, add more butter if necessary, then add minced garlic. Sauté for about 30 seconds until fragrant, watching closely to prevent burning, then stir in the crushed red pepper flakes for a kick.

Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the heavy cream and bring the mixture to a light simmer, allowing it to thicken slightly.

Gently add the fresh tortellini to the pot. Cook for 4-6 minutes or until they are tender and cooked through, stirring occasionally to evenly coat them in the sauce.

Return the sautéed chicken back to the pot, sprinkle in the grated Parmesan cheese, and cook for another 2-3 minutes until everything is heated through and the cheese is melted, creating a glossy finish.

Off the heat, stir in fresh herbs for an aromatic touch. Serve the dish hot, garnished with extra Parmesan and a sprinkle of crushed red pepper for those who enjoy a bit more spice.