Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers

This skillet dinner comes together fast and feels special enough for guests while still being weeknight friendly. Ready-made tortellini and shredded chicken cut the work in half, and a simple garlic butter cream sauce pulls everything together. If you like quick sides, try pairing this with these easy cheesy garlic knots for a fast complete meal. The recipe is forgiving so you can swap items without slowing down.

Why This Recipe Works

This dish uses cooked components to minimize stove time so you can finish in about 20 to 30 minutes. Frozen or fresh tortellini cooks quickly and soaks up the garlicky butter cream for maximum flavor per minute. Shredded cooked chicken reheats fast and keeps the texture light. Fire roasted red peppers add sweet smoky brightness without extra prep. Parmesan and heavy cream make a silky sauce that clings to each tortellini for satisfying bites. It is a one skillet assembly that reduces cleanup and keeps dinner efficient.

Flavor and Texture

Garlic and butter form a classic savory base while heavy cream and Parmesan bring richness and a smooth mouthfeel. The shredded chicken provides protein and a meaty contrast to the pillowy tortellini. Fire roasted red peppers contribute a tender pop of sweetness and mild smokiness that balances the cream. Fresh parsley brightens each forkful and adds a hint of herbal freshness. Overall you get a creamy, slightly tangy, and layered dinner that still feels light.

Ingredients

• 2 cups chicken tortellini
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup cooked chicken, shredded
• 1 cup fire-roasted red peppers, diced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Step by Step Instructions

1. Cook the chicken tortellini according to package instructions and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the shredded chicken and fire-roasted red peppers, cooking until heated through.
5. Pour in the heavy cream and bring to a simmer.
6. Mix in the Parmesan cheese until melted and smooth.
7. Add the cooked tortellini, stirring to combine and heat through.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Quick Tips and Shortcuts

Use refrigerated tortellini for the fastest cook time and a fresh texture. Buy pre-shredded rotisserie chicken or use leftover roasted chicken to skip cooking protein. Keep jarred fire roasted red peppers on hand for instant flavor without the grill. If the sauce seems thin, simmer a minute longer or add a tablespoon more Parmesan to thicken slightly. Stir gently when mixing tortellini into the sauce to avoid breaking the pasta.

Storage and Meal Prep

Cool any leftovers quickly and store in an airtight container for up to three days in the refrigerator. Reheat gently on the stove with a splash of cream or water to loosen the sauce and prevent drying. This recipe can be prepared ahead by combining sauce and chicken, then reheating with freshly cooked tortellini at serving time. Portion into meal prep containers for convenient lunches that reheat well.

Short Closing Note

This recipe delivers comforting, rich flavor without long prep or cleanup, perfect for busy evenings. Small swaps and ready ingredients keep it flexible and fast.

Conclusion

For an original take and extra tips, check the full inspiration at Cowboy Butter Garlic Chicken Tortellini with Fire-Roasted Red Peppers.

FAQ

Print