Cowboy Butter Garlic Chicken Tortellini with Red Pepper
This creamy cowboy butter garlic chicken tortellini is a bold and comforting weeknight dinner cooked fast using a pressure cooker. Packed with juicy chicken, cheesy pasta, red pepper, and infused buttery garlic sauce, it's ready in minutes and perfect for flavorful family meals.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil for browning
- 2 teaspoons cowboy butter
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika
- 9 oz cheese tortellini cooked separately
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ cup roasted red peppers sliced
- salt and black pepper to taste
- chopped parsley for garnish
Instructions
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with salt, pepper, and paprika. Cook in hot skillet until browned and cooked through. Remove and set aside.
- Lower heat to medium. Add cowboy butter and garlic to skillet. Cook for about a minute until fragrant.
- Stir in red pepper flakes and roasted red peppers. Return chicken to skillet and mix well.
- Pour in heavy cream and Parmesan cheese. Stir and let simmer for 3–4 minutes until sauce thickens.
- Add cooked tortellini to skillet. Toss gently to coat with sauce.
- Sprinkle chopped parsley on top and serve hot.
Notes
Store leftovers in airtight containers. Gently reheat to preserve creamy texture. Freeze individual portions for quick meals later.