Buffalo Chicken Tortellini Alfredo

This buffalo chicken tortellini alfredo brings together the spicy kick of buffalo chicken with the rich, creamy goodness of classic Alfredo sauce. The combination of tender panseared chicken tossed in tangy buffalo sauce and soft cheesefilled tortellini smothered in a luscious Parmesan cream makes it an unbeatable comfort meal. It comes together quickly in just one pan making weeknight dinners both flavorful and easy to prepare.

The first time I made this after a long day running errands it quickly became a favorite in my home. Everyone loved the playful twist that buffalo chicken brought to the usual Alfredo making it feel special without extra effort.

Ingredients

• Chicken breasts: Choose fresh, plump chicken for the best texture and flavor
• Salt pepper and garlic powder: These seasonings make sure every bite of chicken is tasty right from the start
• Flour: Helps create a crispy golden crust on the cooked chicken
• Paprika and Italian seasoning: Bring warmth and aromatic layers to the chicken coating
• Olive oil and butter: This combo helps brown the chicken perfectly while adding richness and depth
• Minced garlic: Fresh if possible to lend a sweet, mellow flavor to the sauce
• Heavy cream: Use a thick cream for a velvety, lush Alfredo sauce that clings to the pasta
• Shredded Parmesan cheese: Freshly grated melts beautifully for a creamy, flavorful finish
• Cheese tortellini: Frozen works well pick one with plenty of cheese filling for the best melty results
• Buffalo sauce: Choose mild or bold depending on your heat preference brands like Sweet Baby Rays work great
• Dried parsley: Adds a pop of color and fresh herb flavor at the end, fresh parsley also works fine

Instructions

Cut and Season the Chicken:

Pat the chicken breasts dry then cut them into oneinch cubes for even cooking. Toss the chicken gently with salt pepper and garlic powder ensuring that every piece is seasoned well to build flavor from the start.

Dredge the Chicken:

In a shallow bowl mix the flour with salt pepper garlic powder paprika and Italian seasoning. Press the chicken cubes into this mixture so the coating adheres nicely. Shake off any excess flour to avoid clumps in the pan.

Brown the Chicken:

Heat olive oil and some butter over medium high heat in a large skillet. Once the butter starts to foam add the chicken cubes in a single layer. Let them sear without moving for four to five minutes until deeply golden then flip and brown the other side until cooked through but still juicy. Remove the chicken and wipe out any excess grease to prepare the pan for the sauce.

Make Alfredo Sauce:

Reduce heat to medium and melt a stick of butter in the same skillet. Add minced garlic and stir constantly for about a minute until fragrant and soft. Pour in the heavy cream and stir to prevent sticking. When the cream gets steamy season with salt pepper and extra Italian seasoning. Gradually add the Parmesan cheese while stirring continually until the sauce thickens and becomes silky and smooth.

Simmer the Tortellini:

Add the frozen cheese tortellini directly into the Alfredo sauce stirring to coat well. Cover the pan with a lid and simmer gently for about five minutes until the tortellini are tender and plump soaking up some of the creamy sauce.

Toss Chicken and Finish:

In a separate bowl toss the cooked chicken cubes with buffalo sauce until evenly coated. Spoon the buffalo chicken over the tortellini Alfredo in the skillet. Sprinkle a little extra Parmesan cheese and dried parsley on top. Serve it hot for a satisfying and flavorful meal.

The cheese tortellini is definitely my favorite item here. Every bite is a little bundle of melty cheese soaking up the spicy, creamy sauce perfectly. My kids actually quarrel over the last pieces of chicken which never fails to make me laugh and reminds me how much they love this hearty dish.

Storage Tips

Store leftovers in an airtight container placed in the refrigerator. The Alfredo sauce thickens as it cools so when reheating warm it gently on the stove with a splash of milk or cream to loosen it up. Microwaving is convenient but use low power to keep the sauce smooth and creamy.

Ingredient Substitutions

If youre short on time swap the chicken breasts for cooked rotisserie or leftover roast chicken. Make sure to toss the pieces in flour and seasoning before warming through so the coating adds flavor and texture. For a vegetarian twist sauteed mushrooms or drained canned chickpeas work well instead of meat. You can also exchange buffalo sauce for barbecue sauce to create a milder smoky profile.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad or roasted broccoli to cut through the richness. Garlic knots or crusty baguette slices are perfect for mopping up the extra sauce. For a lighter meal serve alongside roasted vegetables or a simple cucumber salad to add freshness.

Serve immediately while still hot for best texture and flavor. It makes a hearty weeknight favorite the whole family will enjoy.

Common Questions About the Recipe

→ How spicy is buffalo chicken tortellini?

The spice level depends on your choice of buffalo sauce. Use mild for a gentle kick or hot sauce for more heat.

→ Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. It cooks faster, so reduce simmering time to prevent overcooking.

→ How do I keep the chicken tender?

Cut into even cubes, dredge in seasoned flour, and cook until golden but not dry to retain juiciness.

→ Can this dish be prepared ahead of time?

Components can be made in advance, but reheat gently with a splash of cream to preserve the sauce’s texture.

→ What garnishes complement this dish?

Extra Parmesan, fresh parsley, or sliced green onions add fresh flavor and texture to finish.