Introduction

When you’re craving a creamy, flavorful pasta that’s both comforting and bold, Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is the perfect choice. Tender chicken and cheese-filled tortellini swim in a rich cowboy butter sauce with garlic, herbs, and a touch of smoky sweetness from fire-roasted peppers.

The image shows a close-up of a plate full of tortellini covered in creamy sauce mixed with browned ground meat and sautéed mushrooms. The tortellini are golden yellow with a smooth, soft texture, layered underneath a thick, light brown meat sauce with visible pieces of mushrooms and small bits of red bell pepper on top. The dish is sprinkled with chopped fresh green herbs, adding a touch of color contrast. The food is presented on a white plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt, black pepper, smoked paprika, and garlic powder. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, reduce heat to medium and melt the butter, scraping up browned bits. Add minced garlic and sauté for 30 seconds until fragrant.
Step 4: Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and pepper. Cook the mixture for 1–2 minutes until aromatic and well combined.
Step 5: Pour in the heavy cream and stir until smooth. Add the chopped fire-roasted red peppers and simmer gently for 2–3 minutes until the sauce thickens slightly and the peppers soften.
Step 6: Return the cooked chicken to the skillet and stir to coat with the sauce. Add the tortellini and toss gently to combine.
Step 7: Sprinkle in the Parmesan cheese while stirring until melted and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 8: Cook everything together for an additional minute to blend flavors. Garnish with chopped fresh parsley and an optional squeeze of lemon juice before serving warm.

Tips & Variations

Use fresh or refrigerated tortellini for the best texture and flavor.
Don’t overcook the chicken; cook just until golden and no longer pink inside for juicy bites.
Add Parmesan cheese gradually while stirring to ensure a smooth, silky sauce.
Adjust the spice level by varying the crushed red pepper flakes or adding cayenne pepper.
Try substitutions like shrimp, steak bites, or sautéed vegetables for different variations.
For a lighter sauce, replace half the heavy cream with milk or chicken broth.
Add sautéed spinach, mushrooms, or sun-dried tomatoes for extra veggies and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat with a splash of cream or milk to restore creaminess. You may also microwave in short intervals, stirring between to keep the sauce smooth. Avoid freezing, as the cream sauce can separate when thawed.

How to Serve

The dish features a close-up of creamy tortellini pasta as the base layer, with a rich yellow-orange cheese sauce coating each piece. On top, there is a thick layer of browned ground meat mixed with sliced mushrooms, adding texture and a mix of dark brown and light tan colors. The dish is finished with a sprinkle of finely chopped fresh green herbs and small pieces of bright red diced tomatoes, giving a fresh contrast to the warm tones of the pasta and meat. The food is presented on a simple white plate sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What exactly is Cowboy Butter, and how does it enhance this recipe?

Cowboy butter is a spiced compound butter made with garlic, lemon juice, Dijon mustard, herbs, and red pepper flakes. Traditionally used as a drizzle for grilled meats, it adds a rich, zesty, and slightly smoky flavor. In this recipe, it’s melted with cream and Parmesan to create a luscious sauce that transforms the pasta and chicken into a bold, flavorful dish.

Can I make this Cowboy Butter Chicken Tortellini ahead of time or meal prep it?

Yes, you can prepare the chicken and sauce separately from the tortellini and store them in airtight containers in the fridge for up to 3 days. Reheat the sauce gently, adding cream or milk if needed, then toss with freshly cooked tortellini before serving. Avoid freezing to prevent sauce separation.

What are some substitutions or variations I can try?

Swap chicken for shrimp, steak bites, or sautéed vegetables like mushrooms or spinach. For a lighter sauce, substitute half the cream with milk or broth. Adjust the spice level with more or less crushed red pepper. Experiment with different tortellini types—cheese, spinach, or chicken-stuffed all work well.

What should I serve with Cowboy Butter Garlic Chicken Tortellini?

This rich pasta pairs beautifully with a crisp salad dressed in a light vinaigrette, garlic bread or dinner rolls for soaking up sauce, and roasted or steamed vegetables like broccoli, asparagus, or zucchini. A fresh squeeze of lemon before serving brightens the dish. These sides balance the creamy, smoky flavors perfectly.