Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers
This cozy, flavor-forward dish combines tender, halal chicken, pillowy tortellini, and rich cowboy butter, topped with smoky fire-roasted red peppers for a warm seasonal comfort meal.
Ingredients
Pasta Ingredients
- 1 package tortellini Use fresh cheese or spinach tortellini for homemade comfort.
Chicken Ingredients
- 2 pieces chicken breasts, cooked and diced (use halal-certified chicken) Ensure chicken reaches an internal temperature of 74°C (165°F).
Sauce Ingredients
- ½ cup Cowboy butter (butter mixed with garlic, herbs, and spices) Can be store-bought or homemade.
- 1 can fire-roasted red peppers, drained and chopped For a smoky flavor, char fresh peppers before adding.
- ½ cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup grated Parmesan cheese Use fresh-grated for best melting and flavor.
- to taste Salt and pepper Adjust seasoning as needed.
Garnish
- Fresh to taste parsley Chopped, for garnish.
Instructions
Cooking Pasta
- Cook the tortellini according to package instructions, drain and set aside. Salt the pasta water well for better flavor.
Making the Sauce
- In a large skillet over medium heat, melt the Cowboy butter.
- Add the diced chicken and sauté for 2–3 minutes.
- Stir in the fire-roasted red peppers and cook for another 2 minutes.
- Add the heavy cream and bring to a simmer, then stir in the Parmesan cheese until melted and creamy.
- Toss in the tortellini and mix until well coated.
- Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh parsley. Optionally drizzle with extra cowboy butter.
Notes
Storing leftovers: Refrigerate in airtight containers for 3–4 days. Reheat gently on the stove with a splash of milk or cream.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gSodium: 600mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!