Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

Serves 1
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Directions

  1. 1Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions until tender. Drain and reserve 1/2 cup of pasta water.
  2. 2Heat olive oil in a skillet over medium-high heat. Season chicken with salt, black pepper, and smoked paprika. Sear for 5-7 minutes until cooked through, then set aside.
  3. 3In the same skillet, reduce heat and add butter. Scrape up browned bits, then add minced garlic and sauté for 30 seconds.
  4. 4Add crushed red pepper, Dijon mustard, lemon juice, paprika, and onion powder. Stir for 1-2 minutes until aromatic.
  5. 5Pour in heavy cream and add fire-roasted red peppers. Simmer for 2-3 minutes until sauce thickens.
  6. 6Return chicken and tortellini to the skillet. Toss to coat in the creamy sauce for 1-2 minutes.
  7. 7Stir in grated Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if too thick.
  8. 8Remove from heat and garnish with parsley and lemon juice if desired. Serve immediately.

Ingredients

  • ==For the Chicken==
  • 1 lb Boneless, Skinless Chicken Breasts Cut into bite-sized pieces
  • 2 tbsp Olive Oil Any vegetable oil can substitute
  • Salt - To Taste
  • Black Pepper - To Taste
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ==For the Cowboy Butter Sauce==
  • 4 tbsp Butter
  • 2 cloves Garlic
  • tsp Crushed Red Pepper Flakes
  • 1 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • ==For the Pasta Dish==
  • 9 oz Cheese Tortellini
  • 1 cup Heavy Cream
  • cup Grated Parmesan
  • 1 cup Fire-Roasted Red Peppers
  • Parsley - For Garnish

Equipment

Large potlarge skillet
Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers | Clip Recipe