Patrick Simon February 8, 2026

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Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

Name: Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups tortellini; 2 chicken breasts, cooked and diced; 1/4 cup cowboy butter or garlic herb butter; 1 cup fire-roasted red peppers, chopped; 2 cups heavy cream; 1 cup parmesan cheese, grated; Salt and pepper to taste; Fresh parsley, chopped, for garnish

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There is something deeply comforting about a skillet full of silky pasta, fragrant butter and garlic, tender chicken, and sweet fire roasted peppers, steaming on the table as the daylight softens. Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers is one of those midweek dishes that feels special enough for guests, yet simple enough for a busy night. The cowboy butter brings a warm, herby richness, the cream and parmesan create a glossy, clingy sauce, and tender cheese-filled tortellini soak up every flavorful bite, making this a cozy meal to serve when you want something satisfying without fuss. If you enjoy rich, creamy pasta dinners with bold butter flavor, you might also like the garlic butter chicken bites and creamy parmesan pasta for another quick, indulgent option garlic butter chicken bites and creamy parmesan pasta.

Why This Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers Works

This dish balances bold, savory butter with the sweet, slightly charred brightness of fire roasted red peppers, and the cheese pockets in tortellini add textural contrast. The cowboy butter, a garlicky herb compound butter, melts into the cream and parmesan to form a sauce that is both rich and silky, clinging to tortellini and coating each morsel of chicken in flavor. The result is familiar comfort with an elevated, slightly smoky edge.

Why you will reach for this again and again

Fast weeknight friendly, but elegant enough for weekend dinners
Layered flavors that come together in one skillet for easy cleanup
Textural contrast from pillowy tortellini, tender chicken, and chopped peppers
Easy to customize, from lighter cream options to added vegetables or a sprinkle of heat

What You’ll Need

A few key ingredients pull this dish into balance, so choose a good quality parmesan and a flavorful cowboy butter or garlic herb butter. You can use fresh or frozen tortellini, and leftover cooked chicken or a quick pan-seared breast both work well.

Ingredients

2 cups tortellini
2 chicken breasts, cooked and diced
1/4 cup cowboy butter, or garlic herb butter
1 cup fire-roasted red peppers, chopped
2 cups heavy cream
1 cup parmesan cheese, grated
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Optional notes, keep them simple. If you like a brighter finish, add a squeeze of lemon when serving, or swap in a lower fat cream alternative carefully, as it will affect thickness. If you want extra savory crunch, crisp a bit of turkey bacon and sprinkle on top.

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

Cook the tortellini according to package directions and set aside. Drain the pasta but reserve a small cup of pasta water, the surface starch will help bind the sauce, and the tortellini will be tender and springy when done.
In a large skillet, melt the cowboy butter over medium heat. The butter should foam lightly and smell garlicky and fragrant, filling the kitchen with warm herb notes.
Add the cooked chicken and fire-roasted red peppers to the skillet and sauté for a few minutes until heated through. You will see the edges of the peppers glisten and the chicken turn glossy as it warms.
Pour in the heavy cream and bring to a simmer. Small bubbles should rise around the edges, and the aroma will shift to a rich, velvety scent as the butter and cream combine.
Stir in the parmesan cheese until melted and smooth. The cheese will thicken the sauce and give it a creamy, silky texture; stir patiently until it becomes a glossy coating.
Add the cooked tortellini to the sauce, mixing to coat. Toss gently so each ravioli-like parcel is enrobed and the sauce clings, adding a splash of reserved pasta water if you need to loosen the sauce.
Season with salt and pepper to taste. Taste before you salt too aggressively, parmesan is salty, and the cowboy butter may add extra seasoning.
Garnish with fresh parsley before serving. The green flecks lift the rich cream and add a fresh, slightly peppery note to each bite.

Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 650

Plan Ahead

If you want to spread the work out, much of this recipe is highly make-ahead friendly. Cook the tortellini just until al dente and toss it with a little oil then chill in an airtight container for up to one day. The chicken can be roasted, poached, or shredded in advance, stored in the refrigerator for up to three days, and reheated briefly in the skillet with a splash of cream. You can also make the sauce base, cowboy butter melted into cream with grated parmesan, and keep it in the fridge in a sealed container for up to 48 hours, warming it gently and whisking until smooth before adding the pasta and chicken. For quick assembly after work, have your peppers chopped and parsley ready so the final sauté and simmer take only minutes.

How to Store Leftovers

Refrigerate, freeze, and reheat with care to keep the sauce silky and the tortellini intact. Store leftovers in airtight containers within two hours of cooking. In the refrigerator, enjoy within three to four days for best flavor. For longer storage, place the cooled dish in freezer-safe containers, leaving some headroom, and freeze for up to two months. To reheat gently, warm the pasta in a skillet over low heat with a splash of cream or milk, stirring often to revive the sauce, or microwave in short 30 second bursts, stirring between intervals. A good freshness cue is aroma and texture, if the sauce separates heavily or the dish smells off, discard it. When reheated correctly, the sauce should return to a creamy consistency and the tortellini should be tender with an intact filling.

Perfect Pairings

A crisp green salad, tossed with lemon vinaigrette, to cut through the richness
Steamed green beans or sautéed asparagus, bright and slightly crunchy
Crusty bread or garlic bread, for sopping up every last drop of sauce
A simple arugula salad with shaved parmesan and a touch of olive oil
Roasted mushrooms, earthy and meaty, served alongside the pasta

Make It Your Own

This recipe is forgiving and open to small swaps that change texture and flavor while keeping the spirit of Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers intact.

Add a smoky crunch, try crisped turkey bacon sprinkled on top, swap in turkey bacon for a lighter, leaner touch if you want extra texture without pork.
Use rotisserie chicken for an even faster assembly, shredding it and folding it into the sauce toward the end for a homely, rustic feel.
For a longer pasta version, swap tortellini for linguine and toss it in the sauce until it clings, inspired by similar cowboy butter pasta dishes, try the cowboy butter chicken linguine for another take on these flavors cowboy butter chicken linguine.
Add vegetables like baby spinach, peas, or chopped zucchini for color and freshness; stir them into the sauce at the end so they retain some snap.
Make it spicy by adding a pinch of red pepper flakes when the cream simmers, or fold in a spoonful of harissa paste for a deeper, peppery warmth.
Swap the chicken for shrimp in the last few minutes of cooking for a seafood version, cook the shrimp gently until pink and just cooked through.

Pro Tips for Best Results

Cook the tortellini to just al dente, remember it will soften further when tossed with sauce.
Use freshly grated parmesan, pre-grated cheese contains anti-caking agents and will not melt as smoothly.
Keep the heat moderate when combining cream and parmesan, high heat can cause the sauce to break, low and steady produces a glossy emulsion.
Reserve a little pasta water, the starchy water helps loosen the sauce without watering down the flavor.
If the sauce seems too thin, simmer gently to reduce and thicken, if it gets too thick, loosen with a spoonful of cream or pasta water.
Let cooked chicken rest before dicing, resting keeps juices in the meat, giving you tender bites rather than dry pieces.

Frequently Asked Questions

Can I use frozen tortellini
Yes, frozen tortellini works beautifully. Do not thaw before cooking, drop it into boiling salted water and cook according to package directions, then drain and proceed with the recipe, frozen tortellini tends to hold its shape well in the sauce.
What can I substitute for heavy cream
You can use half-and-half thickened with a teaspoon of cornstarch or a creamy milk and cream blend to reduce calories slightly, though the sauce will be less rich and you should lower the heat to prevent curdling.
Can I use raw chicken instead of cooked chicken
Yes, you can start with raw diced chicken, sautée it in the cowboy butter until just cooked through before adding the peppers, then proceed with the cream and parmesan. Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit for safety.
Is cowboy butter necessary, what can I use instead
Cowboy butter gives a distinctive garlicky herb profile, but you can substitute a garlic herb butter or compound butter with parsley, garlic, and a touch of lemon zest. You can also melt unsalted butter and add minced garlic and chopped fresh herbs as a close alternative.
How do I prevent the cream sauce from separating
Avoid high heat and rapid boiling once cream is added, simmer gently and stir often. Add parmesan slowly off the heat or on very low heat, stirring until smooth, and use a bit of reserved pasta water to help the sauce emulsify.
Can I freeze leftovers with cream
Yes you can freeze leftovers, but note cream sauces can slightly change texture after freezing, so thaw slowly in the refrigerator and reheat gently, adding a splash of cream or pasta water to bring the sauce back to a silky consistency.

Final Thoughts

Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers feels like a warm kitchen at dinner time, simple and honest, yet full of layered flavor. The buttery garlic notes, the creamy parmesan sauce, and the sweet pop from roasted peppers make this an easy weeknight hero and a dish you will be proud to serve to friends. It comes together quickly, stores and reheats well with a little care, and is endlessly adaptable to what you have on hand. Give it a try this week, and let the rich, comforting aroma of cowboy butter and cream fill your home.

Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Pasta, Chicken

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Description

A comforting skillet dish featuring silky pasta, chicken, and fire-roasted red peppers in a rich cowboy butter sauce.

Ingredients

Scale

2 cups tortellini
2 chicken breasts, cooked and diced
1/4 cup cowboy butter or garlic herb butter
1 cup fire-roasted red peppers, chopped
2 cups heavy cream
1 cup parmesan cheese, grated
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Cook the tortellini according to package directions and set aside.
In a large skillet, melt the cowboy butter over medium heat.
Add the cooked chicken and fire-roasted red peppers to the skillet and sauté for a few minutes.
Pour in the heavy cream and bring to a simmer.
Stir in the parmesan cheese until melted and smooth.
Add the cooked tortellini to the sauce, mixing to coat.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.