Cowboy Butter Garlic Chicken Tortellini
This comforting dish features tender chicken, creamy tortellini, and a zesty butter sauce for a delightful meal suitable for any occasion.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can substitute with shrimp or steak.
- 1 tbsp olive oil For cooking the chicken.
- ½ tsp smoked paprika Can substitute with regular paprika for a milder flavor.
- ¼ tsp garlic powder To enhance the garlic flavor.
- 1 pkg (9 oz) cheese tortellini Fresh tortellini recommended for best results.
- ¾ cup heavy cream Can substitute half with milk for a lighter option.
- ½ cup grated Parmesan cheese Add gradually to avoid clumping.
- ½ cup chopped fire-roasted red peppers Can substitute with sautéed veggies.
- 1 tbsp chopped fresh parsley For garnish.
Cowboy Butter Sauce Ingredients
- 4 tbsp butter Forms the base of the Cowboy Butter sauce.
- 3 cloves garlic, minced Fresh garlic offers a fragrant punch.
- ½ tsp crushed red pepper flakes Adjust spice levels to taste.
- ½ lemon juice Provides a bright, zesty kick.
- 1 tbsp Dijon mustard Adds depth and flavor.
- ½ tsp paprika Enhances color of the dish.
- ½ tsp onion powder For a savory touch.
- ½ tsp dried thyme For herbal notes.
Instructions
Preparation
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet, season with salt, black pepper, and smoked paprika.
- Cook for about 5-7 minutes until the chicken is golden and reaches an internal temperature of 165°F.
- Add 4 tbsp of butter and 3 minced garlic cloves to the skillet, stirring until fragrant but not browned.
- Stir in the crushed red pepper flakes, lemon juice, Dijon mustard, paprika, onion powder, and thyme, letting them cook together for about 2 minutes.
Cooking Tortellini
- In a separate pot, cook the cheese tortellini according to package instructions until al dente, then drain.
Combine and Serve
- Add the cooked tortellini to the skillet with the chicken.
- Pour in the heavy cream and grated Parmesan cheese, stirring to combine and warm through.
- Fold in the chopped fire-roasted red peppers and top with chopped parsley just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in portions for 1-2 months.