Ingredients
Scale
- 1 package of tortellini
- 1 pound chicken breast, diced
- 1/2 cup cowboy butter
- 1 cup fire-roasted red peppers, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the cowboy butter over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes.
- Stir in the minced garlic and fire-roasted red peppers, cooking for an additional 2-3 minutes until fragrant.
- Pour in the heavy cream and let it simmer for a few minutes until the sauce thickens slightly.
- Add the cooked tortellini to the skillet and toss to combine, coating the pasta in the creamy sauce.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Use freshly diced chicken for the best texture. Reserve pasta water for sauce consistency and warm heavy cream before adding for smooth incorporation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg