Cowboy Butter Garlic Chicken Tortellini Recipe
Cowboy Butter Garlic Chicken Tortellini is a hearty and flavorful dish featuring tender chicken seasoned with smoky spices, cooked in a rich and creamy garlic butter sauce with hints of lemon and fire-roasted red peppers. Tossed with tender cheese tortellini and finished with Parmesan and fresh parsley, this comforting meal combines smoky, garlicky, and creamy textures perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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, to taste
- 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, to taste
- 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 instructions until tender but still firm to the bite. Drain the pasta and reserve some of the pasta water for later use. Set the tortellini aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook, stirring occasionally, for 5 to 7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits from the bottom. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, dried thyme, salt, and pepper. Cook the mixture for 1 to 2 minutes to allow the flavors to blend.
- Add 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 for 2 to 3 minutes to thicken slightly.
- Combine Chicken and Tortellini: Return the cooked chicken to the skillet and stir to coat it evenly in the sauce. Add the cooked tortellini and toss gently to combine all the ingredients and ensure everything is coated with the creamy sauce.
- Finish with Parmesan Cheese: Sprinkle the grated Parmesan cheese over the skillet and stir until the cheese melts into the sauce, creating a creamy texture. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Garnish the dish with chopped fresh parsley and add a squeeze of fresh lemon juice over the top for brightness. Serve the Cowboy Butter Garlic Chicken Tortellini warm and enjoy the rich, smoky, and garlicky flavors.
Notes
- Adjust the amount of crushed red pepper flakes to control the heat level of the dish.
- Use fire-roasted red peppers from a jar for convenience or roast your own for extra flavor.
- Reserve some pasta water before draining to help adjust sauce consistency as needed.
- Fresh parsley adds a nice color contrast and freshness; feel free to substitute with fresh basil or cilantro.
- Cooking chicken in bite-sized pieces ensures quick, even cooking and better sauce coating.
Keywords: chicken tortellini recipe, cowboy butter sauce, creamy garlic chicken pasta, easy dinner recipes, smoky chicken pasta, fire-roasted red pepper pasta
