Description

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-filled tortellini in a luscious cowboy butter sauce made with garlic, herbs, Dijon, and a splash of lemon. Fire-roasted red peppers add a smoky-sweet touch that balances every bite. It’s quick, rich, and perfect for any dinner occasion.

Ingredients

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)

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Instructions

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.
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.
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.
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.
Return cooked chicken to the skillet and stir to coat in the sauce. Add the tortellini and toss gently until everything is evenly coated.
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.
Garnish with chopped parsley and a squeeze of fresh lemon juice before serving. Serve warm and enjoy the creamy, garlicky, and smoky flavors.

Notes

Use fresh or refrigerated tortellini for the best flavor and texture.
To lighten the sauce, substitute half of the heavy cream with milk or chicken broth.
For extra spice, increase the crushed red pepper flakes or add a pinch of cayenne.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to maintain the creamy consistency.
You can swap the chicken for shrimp, steak bites, or sautéed vegetables for variation.

Prep Time: 10 minutes
Cook Time: 20 minutes