Dinner

Cowboy Butter Garlic Chicken Tortellini Recipe

ByMaya Quinn January 13, 2026January 13, 2026

Introduction

This Cowboy Butter Garlic Chicken Tortellini is a rich and comforting dish that combines tender chicken, creamy sauce, and cheesy tortellini. With smoky spices and a hint of heat, it’s a perfect meal for a cozy night in.

A white plate holds a dish layering cooked pasta as the base with a yellowish color and a smooth, slightly shiny texture. On top, there are pieces of browned and grilled chicken scattered evenly, showing their golden, crispy edges with char marks. The top layer is melted cheese, creamy white and gooey, covering parts of the chicken and pasta. Small chopped green herbs are sprinkled all over, adding a fresh contrast. Bright red diced peppers sit in the center on top of the cheese, adding a splash of vivid color. The entire dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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.
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.
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.
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, use smoked sausage or bacon along with the chicken.
If you prefer less heat, reduce or omit the crushed red pepper flakes.
Substitute cheese tortellini with spinach or mushroom-filled tortellini for variation.
Freshly grated Parmesan works best for melting and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if needed.