Cowboy Butter Garlic Chicken Tortellini Recipe
Cowboy Butter Garlic Chicken Tortellini is a creamy, flavorful pasta dish combining tender chicken seasoned with smoked paprika and garlic, a rich buttery sauce infused with garlic, lemon, and spices, and fire-roasted red peppers for a smoky kick. This hearty meal is finished with Parmesan cheese and fresh parsley, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 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 package directions until tender but still firm to the bite. Drain and set aside, reserving a little pasta water for later use.
- Cook the Chicken: In a large skillet, heat olive oil 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 fully 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 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. Let the mixture cook for 1 to 2 minutes to blend all the flavors.
- 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 for 2 to 3 minutes, allowing the sauce to thicken slightly.
- Combine Chicken and Tortellini with Sauce: Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the cooked tortellini and gently toss everything together until evenly coated with the sauce.
- Add Parmesan Cheese: Sprinkle in the grated Parmesan cheese and stir until melted and creamy. If the sauce thickens too much, 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 an optional squeeze of fresh lemon juice before serving. Serve warm and enjoy the creamy, garlicky, and smoky flavors.
Notes
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use fire-roasted red peppers in a jar for convenience or roast fresh peppers for a more intense smoky flavor.
- Ensure chicken pieces are near uniform size for even cooking.
- Use freshly grated Parmesan cheese for the best melting and flavor.
Keywords: Cowboy Butter Chicken, Garlic Chicken Tortellini, Creamy Pasta, Smoky Chicken Pasta, Fire-Roasted Red Peppers, Easy Dinner Recipe
