Step 1

Coat chicken with the oil, salt, pepper, garlic powder and red chlili flakes. Let stand at room temperature while you preheat a grill (or grill pan) for 5 minutes over medium-high heat. Oil the grates, then add the chicken. Cook undisturbed until it releases easily; about 5 minutes. Flip and continue cooking until it reaches internal temperature of 165ºF. Transfer the chicken to a plate and allow it to rest for 5 minutes, then cut it in thin slices crosswise.

Step 2

Meanwhile, bring a large pot of water to a boil and salt it well.

Step 3

Add tortellini to the boiling water. Cook for 7-8 minutes (or according to package instructions). Drain in a colander.

Step 4

Meanwhile, melt the butter over medium heat in a large saucepan. Add the garlic and cook until soft, about 1 minute. Whisk in the cream, salt and pepper. Bring to a simmer.

Step 5

Remove pan from the heat and whisk in the cheese until the sauce is smooth. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.

Step 6

Add tortellini to the pot with the sauce and toss to coat. Taste and add more salt as needed. Divide among 6 plates and top with grilled chicken.