30-Minute Garlic Chicken Tortellini That Will Melt Your Heart

You know those nights when you want something restaurant-worthy but don’t have hours to spend in the kitchen? That’s exactly why this Garlic Chicken Tortellini became my go-to weeknight hero. Picture this: plump cheese tortellini tossed with juicy chicken in a garlicky cowboy butter sauce that’ll make your taste buds dance, all ready in under 30 minutes. The fire-roasted red peppers? Absolute game-changer – they add this smoky sweetness that balances perfectly with the spicy kick from the red pepper flakes.

I first threw this together one crazy Tuesday when my kids were hangry and my husband texted “friends coming for dinner – surprise!” The tortellini cooks in a flash, the sauce comes together in the same pan as the chicken (less dishes – yes!), and that cowboy butter? Oh honey, it’s so good you’ll want to drink it with a spoon. Now it’s our family’s most-requested pasta night dish, and I’m betting it’ll become yours too.

Why You’ll Love This Garlic Chicken Tortellini

Let me count the ways this dish will become your new weeknight BFF:

• Crazy fast: From fridge to table in 30 minutes flat – even my teenager can’t ruin this one (trust me, we’ve tested that theory).
• Flavor bomb: That cowboy butter sauce with fire-roasted peppers? Tastes like something from a fancy bistro, not your Wednesday night scramble.
• One-pan wonder: Chicken, sauce, pasta – all in the same skillet. More time eating, less time scrubbing pots.
• Swap-happy: No tortellini? Use ravioli. Out of chicken? Shrimp works magic. This recipe rolls with whatever’s in your fridge.
• Crowd-pleaser: Kids gobble it up, adults think you’re a culinary genius – it’s the ultimate dinner win.

Oh, and did I mention it reheats like a dream for next-day lunches? Yeah, it’s that good.

Garlic Chicken Tortellini Ingredients

Here’s everything you’ll need to make this flavor-packed dish – I’ve separated them into logical groups so you can grab items easily:

For the chicken:

• 1 1/2 lb boneless, skinless chicken breasts or thighs (cut into bite-size pieces)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika (trust me, it makes a difference!)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil (for searing)

For the pasta & peppers:

• 20 oz refrigerated cheese tortellini (or 18-20 oz frozen – see notes below)
• 1 (12 oz) jar fire-roasted red peppers, drained and sliced

For the cowboy butter sauce:

• 6 tbsp unsalted butter (the real deal, please!)
• 5-6 cloves garlic, minced (yes, it’s garlic chicken after all)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice (fresh squeezed if you’ve got it)
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (adjust to your heat tolerance)
• 1/3 cup chicken broth or reserved pasta water
• Optional: 1 tsp honey to balance the heat

For finishing touches:

• 2 tbsp chopped fresh parsley (plus more for garnish)
• 2 tbsp grated Parmesan (optional, but highly recommended)

Ingredient Notes & Substitutions

The fire-roasted peppers are my secret weapon – their smoky sweetness makes this dish special (regular roasted peppers work too in a pinch). Can’t find fresh tortellini? Frozen works, but add 1-2 minutes to cooking time. For the cowboy butter, if you’re out of Dijon, a dash of Worcestershire sauce adds similar depth. Need to switch it up? Try these easy swaps:

• Protein: Turkey or even shrimp instead of chicken
• Pasta: Gluten-free tortellini or cheese ravioli
• Creamier sauce: Stir in 2 tbsp Greek yogurt at the end
• Vegetarian: Skip chicken, add cannellini beans

Just promise me one thing – don’t skimp on the garlic. This is garlic chicken tortellini after all!

How to Make Garlic Chicken Tortellini

Okay, let’s get cooking – I’ll walk you through each step so your garlic chicken tortellini turns out perfect every time. The secret is in the timing, so get all your ingredients prepped before you start (trust me, you’ll thank me later).

1. Cook the tortellini first: Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your tortellini and cook according to package directions – usually about 3-4 minutes for fresh, 5-6 for frozen. Scoop out 1/2 cup of that starchy pasta water before draining – we’ll need it for the sauce. Set the drained tortellini aside.
2. Sear that chicken: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss your chicken pieces with all those spices (salt, pepper, smoked paprika, garlic and onion powder) until they’re nicely coated. When the oil shimmers, add the chicken in a single layer – don’t crowd the pan! Let it get a good sear for 3-4 minutes per side until golden and cooked through. Transfer to a plate – we’ll bring it back later.
3. Make the cowboy butter magic: Reduce heat to medium and add the butter to the same skillet (yes, all those browned bits will make your sauce incredible). Once melted, stir in the minced garlic for about 30 seconds until fragrant – don’t let it burn! Then whisk in the Dijon, lemon juice, Italian seasoning, red pepper flakes, and chicken broth (or your reserved pasta water). Let it bubble gently for 1-2 minutes until it coats the back of a spoon.
4. Bring it all together: Stir in those beautiful fire-roasted peppers and return the chicken to the skillet. Add the cooked tortellini and toss everything until it’s glossy and perfectly coated. If the sauce seems too thick, add more pasta water a tablespoon at a time. Finish by stirring in the fresh parsley – that pop of green makes all the difference!
5. Taste and tweak: Give it a try – need more zing? Add a squeeze of lemon. Too spicy? A teaspoon of honey balances it perfectly. Serve immediately with extra Parmesan and parsley on top.

Pro Tips for Perfect Garlic Chicken Tortellini

Here’s my hard-earned wisdom: Don’t overcook the tortellini – it should be al dente since it’ll soak up sauce later. If your sauce thickens too much, pasta water is your best friend. And if you’re nervous about spice, start with 1/4 tsp red pepper flakes – you can always add more! Finally, that honey trick? Absolute game-changer when you’ve gone too heavy on the heat.

Serving Suggestions for Garlic Chicken Tortellini

This garlic chicken tortellini shines bright all on its own, but here’s how I love to serve it for maximum wow factor: crusty garlic bread for sauce-dipping (obviously!), a simple arugula salad with lemon vinaigrette to cut the richness, or roasted broccoli for some veggie goodness. Don’t forget the finishing touches – I always set out extra Parmesan and a big handful of fresh parsley for sprinkling. My kids go crazy for “sprinkle parties” where they can garnish their own bowls!

Storing and Reheating Garlic Chicken Tortellini

Leftovers? No problem! This garlic chicken tortellini keeps like a dream. Just pop it in an airtight container and it’ll stay fresh in the fridge for about 3 days. Want to freeze it? Portion it out and it’ll be good for up to 2 months – perfect for those “I can’t even” nights.

When you’re ready to enjoy again, reheat gently on the stovetop with a splash of chicken broth or water to bring that luscious cowboy butter sauce back to life. Microwave works in a pinch too – just stir every 30 seconds to prevent uneven heating. Pro tip: Add a fresh squeeze of lemon after reheating to wake up all those flavors!

Garlic Chicken Tortellini Nutrition

Here’s the scoop: One hearty serving of this garlic chicken tortellini packs about 670 calories (but so worth it!). You’re looking at 38g protein, 55g carbs, and 32g fat. Remember, these are estimates – your exact numbers might dance a bit depending on specific ingredients and portion sizes. That Parmesan sprinkle? Yeah, that’s not included… because who actually measures that?

Garlic Chicken Tortellini FAQs

Can I use dry tortellini for this recipe?
Absolutely! Dry tortellini works in a pinch – just cook it according to package directions first. Keep in mind it’ll need a couple extra minutes in the boiling water compared to fresh. My pro tip? Save extra pasta water since dry tortellini tends to soak up more sauce.

How can I make this cowboy butter chicken pasta spicier?
Oh honey, we can turn up the heat! Double the red pepper flakes or add a pinch of cayenne to the sauce. For serious spice lovers, throw in some diced jalapeños with the garlic. Just taste as you go – that optional honey really helps balance if you get too carried away!

Can I prep this tortellini dinner recipe ahead?
You sure can! Cook the chicken and make the sauce up to 2 days ahead, then just reheat and toss with freshly cooked tortellini when ready. The peppers hold up great in the fridge too. I often do this for easy weeknight dinners when I know we’ll be rushed.

What’s the best substitute for fire-roasted peppers?
No fire-roasted peppers? No sweat! Regular roasted red peppers from a jar work fine, or you can char fresh peppers under the broiler for 10 minutes. In a real pinch, sun-dried tomatoes packed in oil add a similar depth of flavor to your 30 minute pasta dinner.

Why does my sauce sometimes separate?
Don’t panic! This usually happens if the heat’s too high when making the cowboy butter. Just remove from heat and whisk in a tablespoon of cold butter or a splash of pasta water to bring it back together. Remember – low and slow makes the sauce glow!

Rate This Recipe

Did this garlic chicken tortellini become your new favorite too? Drop a comment below and let me know how yours turned out – I read every single one!

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