Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers – Quick, Creamy & Bold
When you’re in the mood for a creamy, flavor-packed pasta dish that feels both comforting and bold, this Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is exactly what you need. Juicy chicken bites are tossed with cheese tortellini in a luscious cowboy butter sauce made with garlic, herbs, Dijon, and lemon. Fire-roasted red peppers add a smoky-sweet finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-frying, Simmering
- Cuisine: American
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 taste)
- 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 (jarred or freshly roasted)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
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. 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 and set aside.
3. In the same skillet, melt butter over medium heat, scraping up any browned bits. Add garlic and sauté for about 30 seconds until fragrant.
4. 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.
5. Pour in heavy cream and stir until smooth. Add fire-roasted red peppers and simmer for 2–3 minutes to thicken slightly.
6. Return the cooked chicken to the skillet and stir to coat in the sauce. Add the tortellini and toss gently to combine.
7. Stir in Parmesan cheese until melted and creamy. If needed, add a splash of reserved pasta water to loosen the sauce.
8. Garnish with chopped parsley and a squeeze of lemon juice. Serve warm.
Notes
Use fresh or refrigerated tortellini for the best flavor and texture.
To lighten the sauce, substitute half the heavy cream with milk or chicken broth.
For extra spice, increase the crushed red pepper flakes or add a pinch of cayenne.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
Swap chicken for shrimp, steak bites, or sautéed veggies for a fun variation.