Season bite-sized chicken breast or thighs with salt and pepper. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until golden brown. Remove and set aside.

In the same pot, add 1 tablespoon of butter and reduce heat to medium. Sauté minced garlic for about 30 seconds until fragrant. Stir in crushed red pepper flakes and deglaze with chicken broth, scraping up brown bits. Add heavy cream and simmer gently for 2-3 minutes.

Bring the mixture to a gentle boil, then add fresh cheese tortellini. Cook for 4-6 minutes until the tortellini is tender and floats to the top.

Return the sautéed chicken to the pot. Lower heat to medium-low and sprinkle in grated Parmesan cheese, stirring until melted and the sauce becomes creamy. Cook for another 2-3 minutes.

Remove from heat and garnish with chopped fresh basil or parsley. Serve hot.