Print

Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe

Print Recipe

★★★★★

4.7 from 669 reviews

This Cowboy Butter Garlic Chicken Tortellini is a creamy, garlicky dish featuring tender chicken bites tossed in a rich butter sauce with fire-roasted red peppers and cheese tortellini. The smoky paprika and subtle spice from crushed red pepper flakes add a flavorful southwestern twist to this comforting and easy-to-make skillet meal.

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

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender but firm. Drain and set aside, reserving a little pasta water for later.
  2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set aside.
  3. Make the Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits from the bottom. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, dried thyme, salt, and pepper. Cook for 1 to 2 minutes to blend the flavors.
  4. Add Cream and Peppers: Pour in the heavy cream and stir until smooth. Add the chopped fire-roasted red peppers and simmer for 2 to 3 minutes to allow the sauce to thicken slightly.
  5. Combine Chicken and Tortellini: Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the cooked tortellini and gently toss everything until evenly coated.
  6. Add Cheese and Adjust Sauce: Sprinkle in the grated Parmesan cheese and stir until melted into a creamy sauce. If the sauce thickens too much, add a splash of the reserved pasta water to loosen it to your desired consistency.
  7. Garnish and Serve: Garnish the dish with chopped fresh parsley and an extra squeeze of fresh lemon juice before serving warm. Enjoy the rich, smoky, and garlicky flavors of this comforting skillet meal.

Notes

  • You can adjust the heat by increasing or decreasing the crushed red pepper flakes.
  • Substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
  • Using fire-roasted red peppers from a jar is convenient, but freshly roasted peppers can enhance the smoky flavor.
  • If you prefer, chicken thighs can be used instead of breasts for juicier meat.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Keywords: Chicken Tortellini, Creamy Garlic Sauce, Cowboy Butter Sauce, Fire-Roasted Red Peppers, Easy Skillet Dinner

Find it online: https://trendytasterecipes.com/cowboy-butter-garlic-chicken-tortellini-with-fire-roasted-red-peppers-recipe/