Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe
This Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a rich and flavorful dish featuring tender chicken pieces sautéed to perfection, bathed in a creamy, buttery garlic sauce infused with smoky paprika, Dijon mustard, and a hint of crushed red pepper flakes. Complemented by tender cheese tortellini and sweet fire-roasted red peppers, the dish is garnished with fresh parsley for a vibrant finish. Perfect for a comforting yet impressive weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ½ tsp smoked paprika
- ¼ tsp garlic powder
For the Cowboy Butter Sauce
- 4 tbsp butter
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (adjust to spice level)
- Juice of ½ lemon
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt and pepper, to taste
For the Pasta
- 1 (9 oz) package cheese tortellini
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chopped fire-roasted red peppers (from a jar or freshly roasted)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until tender but still slightly firm (al dente). Drain the tortellini and set aside, reserving about ½ cup of the pasta water for later use to thin the sauce if needed.
- Cook the Chicken: Heat olive oil in a large skillet or sauté pan over medium-high heat. Season the bite-sized chicken pieces with salt, black pepper, smoked paprika, and garlic powder. Sear the chicken pieces until golden on the outside and cooked through, about 5–7 minutes, stirring occasionally. Remove the chicken from the pan and set aside, keeping the browned bits in the skillet.
- Make the Cowboy Butter Sauce: Lower the heat to medium and add the butter to the skillet with the browned bits, letting it melt while scraping up the flavorful residue. Stir in minced garlic and sauté for about 30 seconds until fragrant. Add crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, dried thyme, salt, and pepper. Cook for 1–2 minutes to let the flavors meld and the butter deepen in color and aroma.
- Add the Cream and Roasted Red Peppers: Pour in the heavy cream and stir until fully combined with the butter mixture. Add chopped fire-roasted red peppers and let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it thickens slightly and the peppers soften.
- Combine Everything Together: Return the cooked chicken to the skillet and stir to coat it evenly in the cowboy butter cream sauce. Add the cooked tortellini and toss gently to ensure all pieces are covered with the sauce. Stir in grated Parmesan cheese until it melts smoothly into the sauce. Adjust the sauce consistency by adding reserved pasta water if necessary. Let everything cook together for about one minute to meld the flavors.
- Serve and Garnish: Transfer the creamy cowboy butter chicken tortellini to serving plates or bowls. Garnish with freshly chopped parsley. Optionally, add a squeeze of fresh lemon juice before serving to brighten the rich, buttery flavors. Serve hot and enjoy!
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Adjust crushed red pepper flakes quantity to taste for different heat levels.
- Reserving pasta water helps to loosen the sauce without diluting flavor.
- For a lighter option, substitute half-and-half for heavy cream but expect a less rich sauce.
- Make sure to not overcook the tortellini; al dente texture complements the creamy sauce best.
Keywords: cowboy butter chicken, garlic chicken tortellini, fire-roasted red peppers, creamy pasta, stovetop chicken recipe
