Introduction

Cowboy Butter Garlic Chicken Tortellini is a rich and flavorful dish that combines tender chicken with creamy sauce and cheesy tortellini. The smoky spices and garlic butter sauce add a delicious kick, making this a satisfying meal perfect for any night of the week.

A white plate holds a rich pasta dish featuring several layers starting with yellow tortellini, each piece smooth and slightly glossy with sauce, scattered around the plate edge and underneath. On top, there are browned grilled chicken pieces coated in a creamy, light tan sauce that spreads over the tortellini, giving a glossy texture with visible herbs and spices. Small red bell pepper chunks are mixed in, adding bright color contrasts. The dish is sprinkled with finely chopped green herbs, creating small bursts of fresh color on the sauce and around the edges. The setting includes a white marbled background, emphasizing the warm colors and creamy textures of the food. 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, try adding a pinch of cayenne pepper or smoked chipotle powder to the sauce.
Substitute chicken with shrimp or sausage for a different protein twist.
Use fresh herbs like basil or oregano in place of thyme to change the flavor profile.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream.

Storage

Store leftover Cowboy Butter Garlic Chicken Tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if it thickens during storage.

How to Serve

A close-up of a white plate filled with a creamy pasta dish, showing about three layers. The bottom layer is tender, yellow tortellini pasta folded and nestled together. On top of this pasta, browned grilled chicken pieces with a slightly charred crust are spread evenly, adding a rich golden-brown texture. Covering the chicken and pasta is a thick layer of melted white cheese sauce, smooth and glossy, sprinkled with finely chopped fresh green herbs. At the very center, small diced bright red bell peppers are placed as a garnish, adding a pop of color. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini?

Yes, frozen tortellini works well. Just cook according to package instructions and adjust timing as needed.

Is there a way to make this dish dairy-free?

You can substitute the butter with a dairy-free margarine and use coconut cream or a plant-based cream alternative instead of heavy cream. Nutritional yeast can replace Parmesan for a cheesy flavor.