Cowboy Butter Garlic Chicken Tortellini

Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers combines juicy chicken bites, cheesy tortellini, and smoky peppers in a zesty garlic butter cream sauce.

This bold 30-minute skillet dinner serves 4, blending spicy herbaceous cowboy butter with comforting pasta for weeknight wow-factor.

Why This Recipe Works

Cowboy butter’s garlic-Dijon-lemon base builds intense flavor foundation. Heavy cream transforms butter into velvety sauce coating every tortellini ridge. Smoked paprika gives chicken steakhouse sear. Reserved pasta water perfects sauce consistency without dilution.

Ingredients & Prep

Chicken: 1 lb chicken breasts bite-sized, 1 tbsp olive oil, salt pepper, ½ tsp smoked paprika, ¼ tsp garlic powder.
Sauce: 4 tbsp butter, 3 garlic cloves minced, ½ tsp red pepper flakes, 1 tbsp Dijon mustard, juice ½ lemon, ½ tsp paprika, ½ tsp onion powder, ½ tsp dried thyme.
Pasta: 9 oz cheese tortellini, ¾ cup heavy cream, ½ cup Parmesan, ½ cup fire-roasted red peppers chopped, parsley.

Step-by-Step Instructions

Boil salted water cook tortellini package directions drain reserve ½ cup water. Heat oil medium-high skillet season chicken paprika garlic powder cook golden 5-7 minutes remove. Melt butter same skillet sauté garlic 30 seconds. Stir red flakes Dijon lemon juice spices cook 1-2 minutes fragrant. Add cream red peppers simmer 2-3 minutes thickens. Return chicken tortellini toss coat. Stir Parmesan adjust pasta water. Garnish parsley lemon squeeze.

Flavor Variations

Storage Tips

Refrigerate airtight 3 days. Reheat stovetop splash cream. Freeze sauce only 1 month.

FAQs

Sauce separating? Low heat constant stir. Too spicy? Reduce flakes start ¼ tsp. Tortellini mushy? Al dente cooking toss immediately.

Conclusion

Cowboy Butter Garlic Chicken Tortellini delivers steakhouse swagger through creamy tortellini bliss bold comforting unforgettable.

Cowboy Butter Garlic Chicken Tortellini

Print Recipe

A bold, creamy pasta dish featuring tender chicken, cheesy tortellini, fire-roasted red peppers, and a rich cowboy butter garlic sauce loaded with herbs, spices, and a hint of heat for an irresistible comfort meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup fire-roasted red peppers, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 20 oz cheese tortellini
• Fresh parsley for garnish

Instructions

• 1. Cook tortellini according to package directions; drain and set aside.
• 2. Heat olive oil in a large skillet over medium heat and add chicken.
• 3. Season chicken with salt and pepper and cook until golden and cooked through; remove and set aside.
• 4. In the same skillet, melt butter and add garlic; sauté until fragrant.
• 5. Stir in smoked paprika, chili flakes, Dijon mustard, lemon juice, parsley, and thyme.
• 6. Add fire-roasted red peppers, chicken broth, and heavy cream; simmer for 3–4 minutes.
• 7. Stir in Parmesan cheese until sauce thickens.
• 8. Return chicken and cooked tortellini to the skillet and toss to coat.
• 9. Simmer for 2–3 minutes until everything is heated through.
• 10. Garnish with fresh parsley and serve immediately.

Notes

• Adjust chili flakes to control heat level.
• Swap chicken for shrimp for a quick variation.
• Add spinach at the end for extra color and nutrition.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 560
• Sugar: 5g
• Sodium: 820mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 110mg

Keywords: cowboy butter pasta, garlic chicken tortellini, creamy tortellini, red pepper pasta