Description
This Creamy Cowboy Butter Garlic Chicken Tortellini is rich in flavor and incredibly easy to make, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 4 tbsp butter
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp garlic powder (optional)
- ½ tsp crushed red pepper flakes
- ½ lemon, juiced
- 1 tbsp Dijon mustard
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 package (9 oz) cheese tortellini
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chopped fire-roasted red peppers
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions until they're al dente, which usually takes about 4-5 minutes. Drain the tortellini and set a cup of the pasta water aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt, black pepper, smoked paprika, and garlic powder before adding them to the skillet. Cook for about 5-7 minutes, or until golden brown and fully cooked. Remove and keep warm.
- In the same skillet, melt the butter over medium heat, then add the minced garlic and sauté until fragrant. Stir in the crushed red pepper flakes, Dijon mustard, lemon juice, and spices, allowing them to meld for another 1-2 minutes.
- Pour in the heavy cream and add the fire-roasted red peppers, stirring to combine. Allow to simmer for 2-3 minutes until slightly thickened. Return the cooked chicken and add the drained tortellini, tossing gently to coat.
- Stir in grated Parmesan cheese until melted. Garnish with fresh parsley and a splash of lemon juice before serving.
Notes
Best served immediately but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 620 kcal
- Sodium: N/A
- Protein: N/A