Cowboy Butter Garlic Chicken (Printable Version)
Tender chicken and tortellini in a creamy garlic butter sauce with smoky roasted red peppers.
# Everything You’ll Need:
→ Chicken
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 tbsp olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
½ tsp smoked paprika
06 -
¼ tsp garlic powder
→ Cowboy Butter Sauce
07 -
4 tbsp unsalted butter
08 -
3 cloves garlic, minced
09 -
½ tsp crushed red pepper flakes (adjust to taste)
10 -
Juice of ½ lemon
11 -
1 tbsp Dijon mustard
12 -
½ tsp paprika
13 -
½ tsp onion powder
14 -
½ tsp dried thyme
15 -
Salt, to taste
16 -
Black pepper, to taste
→ Pasta
17 -
9 oz cheese tortellini
18 -
¾ cup heavy cream
19 -
½ cup grated Parmesan cheese
20 -
½ cup chopped fire-roasted red peppers
21 -
1 tbsp chopped fresh parsley, for garnish
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain, reserving some pasta water, and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, black pepper, smoked paprika, and garlic powder. Cook chicken for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, melt butter over medium heat, scraping up browned bits. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, thyme, salt, and black pepper. Cook 1 to 2 minutes to develop flavors.
04 -
Pour in heavy cream and stir until smooth. Add fire-roasted red peppers and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 -
Return chicken to skillet and coat with sauce. Add tortellini and gently toss to combine. Stir in grated Parmesan until melted and creamy. If sauce is too thick, loosen with reserved pasta water. Garnish with fresh parsley and a squeeze of lemon juice before serving warm.
# Extra Suggestions:
01 -
Use fresh or refrigerated tortellini for optimal flavor and texture. To reduce richness, substitute half the heavy cream with milk or chicken broth. Spice level can be adjusted by increasing crushed red pepper flakes or adding cayenne. Leftovers keep up to 3 days refrigerated; reheat gently with additional cream or milk.