Cowboy Butter Garlic Chicken Tortellini
A quick and hearty meal with tender tortellini, creamy garlic butter, shredded chicken, and sweet fire-roasted red peppers, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 package tortellini Use fresh tortellini for best results.
- 2 cups cooked chicken, shredded Rotisserie chicken can be used.
- 1/2 cup butter
- 4 cloves garlic, minced Adjust garlic to taste.
- 1 cup fire-roasted red peppers, diced
- 1/2 cup Parmesan cheese, grated Sprinkle extra cheese on top when serving.
- to taste Salt and pepper Season as desired.
- for garnish Fresh parsley
Instructions
Preparation
- Cook the tortellini according to package instructions. Drain and set aside.
Cooking
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shredded chicken and fire-roasted red peppers to the skillet, and cook for an additional 3-4 minutes.
- Stir in the cooked tortellini and toss to combine.
- Add the grated Parmesan cheese, and season with salt and pepper to taste.
- Cook for another 2-3 minutes until heated through.
Serving
- Garnish with fresh parsley before serving.
Notes
This dish pairs well with a simple side salad or some crusty bread. To store leftovers, place any remaining Cowboy Butter Garlic Chicken Tortellini in an airtight container and refrigerate. It can last up to 3 days in the fridge. Reheat it in a skillet or microwave when you’re ready to enjoy it again. For a vegetarian version, skip the chicken and add more veggies.