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

Introduction

This Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a flavorful and comforting dish that combines tender chicken, creamy sauce, and smoky peppers. Perfect for a cozy weeknight dinner, it comes together quickly with simple ingredients that pack a punch.

Ingredients

• 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
• 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
• 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. Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender but firm. Drain and set aside, reserving a bit of the pasta water.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from the skillet and set aside.
3. Step 3: In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and pepper. Let it cook for 1–2 minutes to blend the flavors.
4. Step 4: Pour in heavy cream and stir until smooth. Add the fire-roasted red peppers and simmer for 2–3 minutes, allowing the sauce to thicken slightly.
5. Step 5: Return cooked chicken to the skillet and stir to coat in the sauce. Add the tortellini and toss gently until everything is evenly coated.
6. Step 6: Sprinkle in Parmesan cheese and stir until melted and creamy. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
7. Step 7: Garnish with chopped parsley and a squeeze of fresh lemon juice before serving. Serve warm and enjoy the creamy, garlicky, and smoky flavors.

Tips & Variations

• For extra smoky flavor, char fresh red peppers under a broiler before chopping if you don’t have fire-roasted jarred peppers.
• Use turkey or chicken sausage for a variation in protein while keeping the bold flavors.
• Add more crushed red pepper flakes for extra heat or omit them if you prefer a milder dish.
• Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich and thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water to loosen the sauce as needed. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works great. Just adjust the cooking time according to the package instructions and be sure to reserve some pasta water for the sauce.

Is this recipe spicy?

The crushed red pepper flakes add a mild to moderate heat, but you can adjust the amount or omit them to suit your spice preference.

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

Print Recipe

★★★★★

4.5 from 123 reviews

This Cowboy Butter Garlic Chicken Tortellini recipe combines tender chicken bites cooked in a flavorful spicy butter sauce with creamy cheese tortellini and smoky fire-roasted red peppers. The rich, buttery sauce is infused with garlic, smoked paprika, and a touch of heat from red pepper flakes, enhanced by fresh lemon juice and Parmesan cheese for a comforting yet vibrant meal perfect for any night of the week.

• Author: Naya
• 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 1x2x3x

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 still firm to the bite. Drain the pasta, reserving some pasta water, and set aside.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt, black pepper, smoked paprika, and garlic powder. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and thoroughly cooked. Remove the chicken from the skillet and set aside.
3. Prepare the Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat while scraping up any browned bits left from the chicken. Add the 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. Let the mixture cook for 1–2 minutes to allow the flavors to meld.
4. Simmer the Sauce with Cream and Peppers: Pour in the heavy cream and stir until the sauce is smooth. Add the chopped fire-roasted red peppers and let the sauce simmer gently for 2–3 minutes, letting it thicken slightly.
5. Combine Chicken and Tortellini: Return the cooked chicken to the skillet and stir to coat the pieces well with the sauce. Then add the drained tortellini and gently toss everything together until the sauce evenly coats the pasta and chicken.
6. Finish with Parmesan and Adjust Consistency: Sprinkle the grated Parmesan cheese into the skillet and stir until it melts completely, creating a creamy texture. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it to your liking.
7. Garnish and Serve: Garnish the dish with chopped fresh parsley and a fresh squeeze of lemon juice for brightness. Serve warm for a delicious, hearty meal with smoky, garlicky flavors.

Notes

• For a spicier dish, increase the amount of crushed red pepper flakes.
• Fresh fire-roasted red peppers can be used instead of jarred for a more intense smoky flavor.
• Reserved pasta water helps adjust the sauce consistency without diluting flavor.
• This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken pasta, cowboy butter sauce, garlic chicken, cheese tortellini, fire-roasted red peppers, creamy pasta, stovetop recipe