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Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

Creamy Cowboy Butter Garlic Chicken Tortellini Bliss

This Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a quick, creamy delight that offers restaurant-quality flavors at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Cut into bite-sized pieces
  • 2 tbsp Olive Oil Any vegetable oil can substitute
  • to taste Salt Essential for enhancing flavors
  • to taste Black Pepper Essential for enhancing flavors
  • 1 tsp Smoked Paprika Substitute with regular paprika if desired
  • 1 tsp Garlic Powder Fresh minced garlic can also be used
For the Cowboy Butter Sauce
  • 4 tbsp Butter Consider a plant-based alternative for dairy-free needs
  • 2 cloves Garlic Minced
  • 1/2 tsp Crushed Red Pepper Flakes Adjust for spice levels
  • 1 tbsp Lemon Juice Fresh is best
  • 1 tbsp Dijon Mustard Yellow mustard can be a quick alternative
  • 1 tsp Paprika Enhances the sauce's flavors
  • 1 tsp Onion Powder Enhances the sauce's flavors
  • 1 tsp Dried Thyme Fresh thyme is also delightful
For the Pasta Dish
  • 9 oz Cheese Tortellini Use fresh or refrigerated for best results
  • 1 cup Heavy Cream Consider substituting half with milk for a lighter version
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can serve as a dairy-free option
  • 1 cup Fire-Roasted Red Peppers Fresh roasted peppers can be used
  • for garnish Fresh Parsley Optional but recommended for presentation

Equipment

  • Large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions until tender. Drain and reserve 1/2 cup of pasta water.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt, black pepper, and smoked paprika. Sear for 5-7 minutes until cooked through, then set aside.
  3. In the same skillet, reduce heat and add butter. Scrape up browned bits, then add minced garlic and sauté for 30 seconds.
  4. Add crushed red pepper, Dijon mustard, lemon juice, paprika, and onion powder. Stir for 1-2 minutes until aromatic.
  5. Pour in heavy cream and add fire-roasted red peppers. Simmer for 2-3 minutes until sauce thickens.
  6. Return chicken and tortellini to the skillet. Toss to coat in the creamy sauce for 1-2 minutes.
  7. Stir in grated Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if too thick.
  8. Remove from heat and garnish with parsley and lemon juice if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels according to preference. Leftovers can be reheated with a splash of cream or pasta water.

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