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- 1 pound cheese tortellini (fresh or frozen) - 2 chicken breasts, diced into bite-sized cubes - 1/4 cup unsalted butter - 4 cloves garlic, finely minced - 1/2 cup heavy cream - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, finely chopped - Grated Parmesan cheese, for serving The main star of this dish is the cheese tortellini. You can choose between fresh tortellini or frozen. Both work well. Next, you need chicken breasts. Dicing them into small cubes helps them cook faster and mix well. Don't forget the unsalted butter. It adds rich flavor and helps to sauté the chicken. Garlic is a must. It adds a lovely aroma and taste. Heavy cream makes the sauce rich and creamy, while cherry tomatoes give it a fresh touch. Finally, fresh parsley brightens up the dish, and grated Parmesan cheese adds a savory finish. - 2 teaspoons smoked paprika - 1 teaspoon chili powder - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1/2 teaspoon salt - 1/2 teaspoon freshly cracked black pepper Now, let's talk about flavor! Smoked paprika gives a smoky taste. Chili powder adds warmth. Worcestershire sauce brings a savory kick. Dijon mustard gives a hint of tang, which balances the creaminess. Salt and black pepper enhance all the flavors, making your dish pop. - Extra fresh parsley, for garnish - Additional grated Parmesan cheese You can add extra parsley on top for color and freshness. More grated Parmesan cheese can give an extra cheesy finish. These toppings make your Cowboy Butter Chicken Tortellini look and taste even better! {{ingredient_image_2}} Bring a large pot of salted water to a boil. This step is key for flavor. Once the water boils, add 1 pound of cheese tortellini. If you use fresh, cook for 3-5 minutes. For frozen, aim for 6-8 minutes. Drain the tortellini and let it sit. This helps to avoid a watery dish. In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Wait until it bubbles. Next, add 2 diced chicken breasts. Cook for about 5-7 minutes. Stir often so the chicken cooks evenly. Look for a golden brown color. The chicken must be cooked through, with no pink spots. Now, add 4 cloves of minced garlic to the skillet. Sauté for 1 minute until it smells amazing. Then, mix in 2 teaspoons of smoked paprika, 1 teaspoon of chili powder, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well for 1 minute to bring out the flavors. Slowly pour in 1/2 cup of heavy cream. Keep stirring for a smooth sauce. Let it simmer for 2-3 minutes until it thickens slightly. Finally, fold in 1 cup of halved cherry tomatoes and the cooked tortellini. Toss gently until everything is coated. To cook tortellini just right, start with a large pot of salted water. Heat it until it boils. Fresh tortellini needs about 3-5 minutes. Frozen tortellini takes a bit longer, around 6-8 minutes. Taste a piece to check if it's al dente. Drain it well to avoid a soggy dish. Seasoning is key to a great flavor. When cooking chicken, add salt and pepper early on. This step helps the chicken absorb the spices. Use smoked paprika and chili powder to give a nice kick. Don’t rush this part; let the spices bloom for a minute. This helps their flavors come alive. Worcestershire sauce and Dijon mustard add depth, so don’t skip them! To make the sauce creamy, pour in heavy cream slowly while stirring. This method ensures a smooth blend. If you want extra richness, add a bit more butter at the end. Mixing in halved cherry tomatoes provides freshness. Top it all off with grated Parmesan cheese for a perfect finish. Pro Tips Choose Fresh Tortellini: For the best flavor and texture, opt for fresh cheese tortellini if available. They cook quickly and have a delightful taste compared to frozen varieties. Perfectly Cooked Chicken: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C). This guarantees safety and juiciness. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili powder or use a sweet paprika instead of smoked. Adjust according to your taste preferences. Add Extra Veggies: Feel free to toss in additional vegetables like spinach or bell peppers for added nutrition and color. They will enhance both the flavor and presentation. {{image_4}} You can easily switch the chicken for other proteins. Try shrimp, beef, or pork. These meats add different flavors. If you choose shrimp, cook them just until pink. For beef or pork, cut them into small cubes. Cook until well done, then add them to the sauce. To make this dish vegetarian, skip the chicken. Instead, use mushrooms or tofu. Both add great texture and taste. For a vegan version, replace the butter with olive oil. Use coconut cream instead of heavy cream. This swap keeps the dish creamy and rich. If you need gluten-free options, use gluten-free tortellini. Many brands offer tasty choices. For dairy-free needs, you can swap heavy cream with almond or oat milk. Make sure to choose unsweetened versions for the best taste. Adjust seasoning to match your swaps. To keep your Cowboy Butter Chicken Tortellini fresh, place it in an airtight container. Make sure to cool it to room temperature before sealing. This helps prevent condensation and keeps the pasta from getting soggy. Store it in the fridge for up to 3 days. When you’re ready to enjoy your leftovers, use low heat. You can reheat the tortellini in a skillet. Add a splash of milk or cream to help bring back the sauce's creaminess. Stir often until it’s heated through. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between to ensure even warming. For longer storage, you can freeze this dish. Allow it to cool completely, then transfer to a freezer-safe container. It’s best to freeze in individual portions for quick meals later. It can last up to 3 months in the freezer. To eat, thaw it overnight in the fridge, then reheat as noted above. Yes, you can use frozen tortellini. It is a great option when you're short on time. Just cook it according to the package instructions. Frozen tortellini usually takes a bit longer than fresh. Expect about 6-8 minutes for it to cook. Since frozen tortellini is convenient, it works well in this recipe. Cowboy Butter Chicken Tortellini tastes great with a few side dishes. Here are some ideas: - A simple salad with fresh greens - Garlic bread for a tasty crunch - Steamed vegetables like broccoli or green beans - A glass of white wine, like Pinot Grigio These sides balance the creamy taste of the tortellini. If you want extra heat, try these ideas: - Add more chili powder to the sauce - Toss in some crushed red pepper flakes - Use a spicy mustard instead of Dijon - Mix in diced jalapeños for a fresh kick These options let you control the spice level to your taste. You now have all the tips to make Cowboy Butter Chicken Tortellini. We've covered main ingredients, cooking steps, and how to adjust for any diet. Remember to store leftovers smartly and enjoy them later. Whether you prefer a creamy, spicy, or vegetarian twist, this dish shines in any form. Embrace your inner chef and have fun creating delicious meals. Your friends and family will love what you make!

Cowboy Butter Chicken Tortellini

A creamy and flavorful dish featuring cheese tortellini, diced chicken, and a buttery garlic sauce.
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Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound cheese tortellini
  • 2 pieces chicken breasts, diced
  • 1 quarter cup unsalted butter
  • 4 cloves garlic, finely minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 half teaspoon salt
  • 1 half teaspoon freshly cracked black pepper
  • 1 half cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 1 quarter cup fresh parsley, finely chopped
  • to taste none grated Parmesan cheese, for serving

Instructions
 

  • Start by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add the cheese tortellini. Cook according to the package instructions, or until al dente, usually around 3-5 minutes for fresh or 6-8 minutes for frozen. Drain the tortellini and set aside, allowing any excess water to escape.
  • In a large skillet, melt the unsalted butter over medium heat until it’s fully melted and bubbly. Add the diced chicken breasts to the skillet, cooking for approximately 5-7 minutes. Stir occasionally to ensure even cooking, until the chicken pieces are golden brown and no longer pink in the center.
  • Add the minced garlic to the skillet with the cooked chicken. Sauté for about 1 minute until the garlic becomes fragrant and is lightly golden, taking care not to let it burn.
  • Sprinkle in the smoked paprika, chili powder, Worcestershire sauce, Dijon mustard, salt, and freshly cracked black pepper. Stir well to evenly coat the chicken mixture with the spices and flavors, cooking for another minute to allow the spices to bloom.
  • Pour in the heavy cream gradually, stirring continuously for a smooth consistency. Allow the sauce to simmer gently for about 2-3 minutes until it thickens slightly, adjusting the heat as necessary to avoid boiling.
  • Fold in the halved cherry tomatoes and the cooked tortellini, gently tossing everything together until the tortellini and tomatoes are well coated in the creamy sauce.
  • Remove the skillet from heat and mix in the chopped parsley, giving a fresh burst of flavor to the dish.
  • Serve the Cowboy Butter Chicken Tortellini warm, garnished with a generous sprinkle of grated Parmesan cheese for added richness.

Notes

Serve warm with grated Parmesan cheese.
Keyword butter sauce, chicken, pasta, tortellini