Garlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe
Introduction
This Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a creamy, flavorful meal that comes together quickly. Tender chicken and cheesy tortellini are coated in a smoky, garlicky butter sauce with a touch of heat and bright lemon. It’s a comforting dish perfect for weeknight dinners.
Ingredients
- 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
- 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
- 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 tortellini and cook according to package directions until tender but firm. Drain and set aside, reserving a bit of the pasta water.
- Step 2: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from the skillet and set aside.
- Step 3: In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom. 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 pepper. Let it cook for 1–2 minutes to blend the flavors.
- Step 4: Pour in heavy cream and stir until smooth. Add the fire-roasted red peppers and simmer for 2–3 minutes, allowing the sauce to thicken slightly.
- Step 5: Return cooked chicken to the skillet and stir to coat in the sauce. Add the tortellini and toss gently until everything is evenly coated.
- Step 6: Sprinkle in Parmesan cheese and stir until melted and creamy. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Step 7: Garnish with chopped parsley and a squeeze of fresh lemon juice before serving. Serve warm and enjoy the creamy, garlicky, and smoky flavors.
Tips & Variations
- For extra smoky flavor, use smoked paprika in the sauce as well as on the chicken.
- Substitute fresh roasted red peppers if you prefer a homemade touch.
- Adjust the crushed red pepper flakes to control the heat level to your taste.
- Try swapping chicken for shrimp or sausage for different protein options.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. Just cook according to package instructions before adding to the sauce.
How can I make this dish dairy-free?
Use dairy-free butter and cream alternatives, and choose a dairy-free cheese substitute or omit the Parmesan. The flavor will be slightly different but still delicious.
PrintGarlic Chicken Tortellini with Fire-Roasted Red Peppers Recipe
Garlic Chicken Tortellini with Fire-Roasted Red Peppers is a creamy, flavorful pasta dish featuring tender bite-sized chicken pieces sautéed with smoky spices, combined with cheese tortellini and a rich cowboy butter sauce enhanced by fire-roasted red peppers. This hearty and comforting meal offers a perfect balance of savory, smoky, and slightly spicy flavors, ideal for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until tender but still firm. Drain and set aside, reserving a small amount of pasta water for later use.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the bite-sized chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Cowboy Butter Sauce: In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, paprika, onion powder, dried thyme, and salt and pepper to taste. Let the mixture cook for 1 to 2 minutes to allow the flavors to meld.
- Add Cream and Red Peppers: Pour in the heavy cream and stir until smooth. Add the chopped fire-roasted red peppers and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and stir to coat the chicken in the sauce. Add the cooked tortellini and toss gently to evenly combine all the ingredients and coat them with the sauce.
- Add Cheese and Adjust Sauce: Sprinkle in the grated Parmesan cheese and stir until the cheese melts, creating a creamy texture. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Garnish the dish with chopped fresh parsley and a squeeze of fresh lemon juice. Serve warm and enjoy the rich, creamy, garlicky, and smoky flavors.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Adjust crushed red pepper flakes to your preferred spice level.
- Use freshly grated Parmesan for the best melting and flavor.
- Fire-roasted red peppers from a jar save time but freshly roasted adds more depth.
- Allow the chicken to brown properly for a richer flavor.
Keywords: Garlic Chicken Tortellini, Fire-Roasted Red Peppers, Creamy Pasta, Chicken Dinner, Quick Weeknight Meal
