Description
This creamy, garlic-infused chicken tortellini features bold cowboy butter flavors and smoky fire roasted red peppers for a rich and satisfying meal perfect for any night of the week.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds), cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup fire roasted red peppers, sliced
1 (20-ounce) package refrigerated cheese tortellini
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Season chicken with salt, black pepper, and smoked paprika.
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken 5–7 minutes until golden and cooked through. Remove and set aside.
Cook tortellini according to package instructions. Drain and set aside.
In the same skillet, melt remaining 4 tablespoons butter. Add garlic, Dijon mustard, lemon juice, red pepper flakes, parsley, thyme, onion powder, and garlic powder. Cook 1–2 minutes.
Pour in chicken broth and simmer 3–4 minutes. Stir in heavy cream and simmer until slightly thickened.
Add Parmesan cheese and stir until smooth.
Return chicken and add fire roasted red peppers. Stir in tortellini and simmer 2–3 minutes until heated through.
Garnish with parsley and serve hot.
Notes
For a thinner sauce, add 2–4 tablespoons reserved pasta water or chicken broth. Adjust crushed red pepper flakes to control spice level. Store leftovers in the refrigerator for up to 3 days and reheat gently with added liquid to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes