Cowboy Butter Garlic Chicken Tortellini

If Cowboy Butter Garlic Chicken Tortellini sounds like the kind of dinner that could fix a long day, you’re in the right kitchen. This is one of those “I need something comforting but I also want to feel like I tried” meals—creamy, garlicky, a little smoky, and just spicy enough to keep things interesting.

And let’s be real: when life is doing the most (work emails, laundry piles, picky eaters giving you the look), a skillet full of buttery sauce + cheesy tortellini is basically therapy you can eat with a fork.

I’m Aneta from Chicken Magic Recipes, and this dish is exactly the kind of weeknight magic I love sharing—simple steps, easy-to-find ingredients, and a result that tastes like you had a secret chef hiding behind your stove.

Why You’ll Love This Cowboy Butter Garlic Chicken Tortellini

• Big flavor, low stress. Everything happens in one main skillet (bless).
• Creamy but not boring. The lemon + Dijon wake the sauce right up.
• Family-friendly with a “grown-up” twist. You control the heat with the red pepper flakes.
• Perfect for busy nights. It’s hearty, fast, and feels like a restaurant bowl without the restaurant bill.

And if you’re making Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers, those smoky-sweet peppers take it from “yum” to “why didn’t I make this sooner?”

Ingredients You’ll Need

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 (jarred or freshly roasted)
• 1 tbsp chopped fresh parsley (for garnish)

How to Make Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender but still slightly firm (al dente).

Drain and set aside—but reserve about ½ cup of pasta water. That little bit of starchy water is your “save the sauce” trick if things get too thick later.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, smoked paprika, and garlic powder.

Sear for about 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove chicken to a plate.

Important (and delicious): leave the browned bits in the skillet. That’s not “burnt”—that’s flavor. That’s the good stuff.

Step 3: Make the Cowboy Butter Sauce

Lower heat to medium. Add butter and let it melt, scraping up those browned bits as it goes.

Stir in minced garlic and cook about 30 seconds—just until fragrant. Then add:

• crushed red pepper flakes
• Dijon mustard
• lemon juice
• paprika
• onion powder
• thyme
• a pinch of salt and pepper

Let it cook 1–2 minutes so the flavors bloom and the sauce turns golden and dreamy.

Step 4: Add Cream and Fire-Roasted Red Peppers

Pour in the heavy cream and stir until fully combined.

Add chopped fire-roasted red peppers and let the sauce simmer gently 2–3 minutes, stirring occasionally, until it thickens a bit and the peppers soften.

This is the moment you’ll start hovering over the pan like a hungry kitchen goblin. Totally normal.

Step 5: Bring It All Together

Return the chicken to the skillet and stir to coat in the cowboy butter cream sauce.

Add the cooked tortellini and toss gently until everything is covered.

Sprinkle in Parmesan cheese and stir until it melts into the sauce and turns glossy. If the sauce feels too thick, add a splash of reserved pasta water until it’s just how you like it—silky, creamy, and clingy in the best way.

Let it all cook together for 1 more minute so the flavors marry.

Step 6: Serve and Garnish

Spoon into bowls, top with chopped parsley, and add an optional squeeze of lemon for a bright pop.

Serve hot—then enjoy the compliments like you definitely didn’t just make this in one pan on a Tuesday.

Aneta’s Cozy Kitchen Notes

This dish became a go-to for me because it hits that rare sweet spot: fast enough for weeknights, impressive enough for company. I remember making it on a night when I was tired and hungry and had exactly zero patience for anything complicated. I tossed it together, took one bite, and honestly felt like I had tricked the universe.

Now it’s one of those recipes I keep in my back pocket for “I need a win” days. And we all deserve more of those.

Tips to Make It Even Better

• Don’t rush the browning. Let the chicken get golden—those pan bits build the best flavor base for the sauce.
• Adjust the spice like a boss. Love heat? Add more crushed red pepper flakes. Feeding sensitive taste buds? Start small and keep hot sauce on the side.
• Use the pasta water strategically. A little splash loosens the sauce without watering it down.
• Parmesan tip: grate it fresh if you can. Pre-shredded works, but fresh melts smoother (and tastes like you meant business).
• If your sauce looks a little weird at first… don’t panic. Keep stirring. It’s not failing—it’s just becoming magical.

FAQs About Cowboy Butter Garlic Chicken Tortellini

Dinner Wins Start Here

If you’re craving something comforting that still feels a little fancy, Cowboy Butter Garlic Chicken Tortellini is the answer. It’s creamy, garlicky, slightly smoky, and basically designed to make you feel like you’ve got dinner completely under control—even if your day was chaos with a side of “what’s for dinner?” panic.

Make it once, and I wouldn’t be surprised if it becomes your new weeknight favorite. Especially when you go all-in with Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers—because that smoky-sweet kick is the kind of magic that keeps people coming back for “just one more bite.”

Keep the Cowboy-Butter Love Going

• Craving more buttery, saucy comfort? Try my Cowboy Butter Chicken Pasta for another “one-bite-and-you’re-hooked” dinner.
• If you’re in a tortellini mood again (because same), you’ll love Garlic Parmesan Chicken Tortellini—it’s creamy, cozy, and weeknight-friendly.
• Want that bright lemon-garlic vibe like we used in the sauce here? Make Shrimp Tortellini in Lemon Garlic Cream Sauce when you’re feeling a little fancy (but still hungry).
• Need a fast, family-pleasing “everything in one pot” option for busy nights? Save One Pot Cheesy Southwest Chicken and Rice for the next time the day wins and dinner has to be easy.

And if you made this recipe, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (even picky eaters count as a bonus win!).

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