Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup fire-roasted red peppers, drained and sliced
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped fine
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the refrigerated tortellini for 1 minute less than the package instructions. Reserve 1/4 cup of starchy pasta water before draining.
  2. Season the chicken pieces with salt and pepper. Heat 1 tablespoon of oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken until golden-brown and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
  3. Reduce the skillet heat to medium-low. Add the unsalted butter, minced garlic, smoked paprika, and red pepper flakes. Allow the aromatics to bloom as the butter melts.
  4. Whisk in the Dijon mustard and fresh lemon juice. Gradually whisk in a splash of the reserved pasta water to create a silky butter emulsion.
  5. Return the cooked chicken, tortellini, and sliced fire-roasted red peppers to the skillet. Toss gently for 1-2 minutes until the sauce clings to the pasta. Garnish with fresh parsley and serve immediately.