Description
Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a hearty and flavorful dish combining tender chicken pieces sautéed with smoky spices, creamy garlic butter sauce, and cheese-filled tortellini. Enhanced with fire-roasted red peppers and fresh herbs, this recipe delivers a rich, comforting meal perfect for weeknight dinners.
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 firm. Drain the pasta and set aside, reserving a small amount of the pasta water.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits from the pan. 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. Cook for 1 to 2 minutes to allow the flavors to meld.
- Add Cream and Peppers: Pour in the heavy cream and stir until the sauce is smooth. Add the chopped fire-roasted red peppers and simmer the sauce for 2 to 3 minutes, letting it thicken slightly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and stir to coat it well in the sauce. Add the cooked tortellini and gently toss the mixture until everything is evenly coated with the creamy sauce.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the skillet and stir until the cheese melts and the sauce becomes creamy. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley and a squeeze of fresh lemon juice. Serve the dish warm and enjoy the rich, smoky, and garlicky flavors.
Notes
- You can adjust the crushed red pepper flakes according to your preferred spice level.
- If you don’t have fire-roasted red peppers, you can roast fresh red bell peppers yourself or substitute with jarred roasted red peppers available in most stores.
- Use fresh herbs like parsley for the best flavor but dried herbs can be substituted if necessary.
- Reserving pasta water is important to adjust the sauce consistency without watering down the flavors.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
