Creamy Cowboy Butter Garlic Chicken Tortellini
A rich and indulgent creamy garlic chicken tortellini with smoky fire roasted peppers, perfect for a quick and comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12 ounces cheese tortellini (fresh or frozen)
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 5 tablespoons unsalted butter (divided)
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup chopped fire roasted red bell peppers
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions (3-5 minutes for fresh, 7-9 minutes for frozen). Drain and reserve about 1/2 cup pasta water.
- While pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Season chicken pieces lightly with salt and pepper. Cook chicken for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium. In the same skillet, add 3 tablespoons butter and minced garlic. Sauté for about 1 minute until fragrant but not browned. Stir in smoked paprika and cayenne pepper if using.
- Slowly pour in heavy cream while stirring. Bring to a gentle simmer. Add grated Parmesan cheese and whisk until melted and smooth. Season with salt and pepper to taste.
- Add chopped fire roasted peppers and cooked chicken to the sauce. Stir to combine and warm through for 2-3 minutes.
- Add drained tortellini to the skillet and toss gently to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired creaminess is reached.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
Notes
Use chicken thighs for juicier meat. Reserve pasta water to adjust sauce consistency. Avoid burning garlic by cooking gently. For gluten-free, use gluten-free tortellini. For dairy-free, substitute butter and cream with vegan alternatives and Parmesan with nutritional yeast.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 550
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: creamy chicken tortellini, cowboy butter sauce, garlic chicken pasta, fire roasted peppers, quick dinner, comfort food