Garlic 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
