Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe
Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a rich and creamy pasta dish featuring tender chicken bites, cheese-filled tortellini, and a luscious cowboy butter sauce composed of garlic, herbs, Dijon mustard, lemon juice, and a hint of spice. The addition of smoky fire-roasted red peppers adds a delightful sweet and smoky contrast, making this meal indulgent yet balanced. Perfect for busy weeknights or special dinners, this recipe delivers bold Western-inspired flavors with comforting creaminess.
- 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 slightly firm (al dente). Drain the tortellini, reserving about ½ cup of the pasta water, then set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, black pepper, smoked paprika, and garlic powder. Sear the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from skillet and set aside.
- Make the Cowboy Butter Sauce: In the same skillet, reduce heat to medium and melt butter, scraping up browned bits. Add minced garlic and sauté about 30 seconds until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and pepper. Cook for 1–2 minutes to blend flavors.
- Add Cream and Roasted Peppers: Pour in heavy cream and stir to combine. Add chopped fire-roasted red peppers and simmer gently for 2–3 minutes until sauce thickens slightly and peppers soften.
- Combine Everything: Return chicken to skillet, stirring to coat in sauce. Add tortellini and toss gently until evenly coated. Sprinkle in Parmesan cheese, stirring until melted and sauce becomes creamy. If sauce is too thick, add reserved pasta water to adjust consistency. Cook together for another minute to meld flavors.
- Serve and Garnish: Transfer to plates or bowls. Garnish with chopped fresh parsley and optionally a squeeze of lemon juice. Serve warm and enjoy the creamy, garlicky, smoky flavors.
Notes
- Use fresh or refrigerated tortellini for best texture and flavor; dried tortellini also work.
- To reduce richness, substitute half the heavy cream with milk or chicken broth.
- Adjust spice level by increasing or reducing crushed red pepper flakes, or add cayenne for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with splash of cream or milk to preserve sauce texture.
- Substitute chicken with shrimp, steak bites, or sautéed vegetables for variation.
Keywords: cowboy butter, chicken tortellini, creamy pasta, fire-roasted peppers, garlic butter sauce, quick dinner, comfort food, Western-style sauce
