Cook the tortellini according to the package directions. Drain well and set aside.
Heat a grill or grill pan over medium heat. Season the chicken well on both sides with salt and pepper. Drizzle with a little bit of olive oil to prevent from sticking. Cook on both sides to an internal temperature of 160°F using a thermometer. Set aside to rest before slicing.
In a bowl, whisk the egg yolks, parmesan, and milk. Season with salt and pepper and set aside.
Heat the oil in a non-stick pan over medium heat. Sauté the onion and garlic until golden brown. Add in the peas and sauté for 1-2 minutes. Stir in the broth and tortellini.
Remove from the heat and stir in the egg yolk parmesan mixture until smooth.
Taste and adjust the seasoning with salt, if needed.
Top with sliced chicken and parmesan. Serve with bread, garnish with parsley and red pepper flakes (if using).