Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe
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.
- 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 the package directions until tender but still firm to the bite. Drain the pasta, reserving some pasta water, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
