Buffalo Chicken Tortellini (Print Version)

Tender buffalo chicken pairs with cheesy tortellini in a creamy Alfredo sauce seasoned with Italian herbs.

# What You'll Need:

→ Chicken

01 - 2 fresh chicken breasts, cut into 1-inch cubes
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/4 cup all-purpose flour
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon Italian seasoning

→ Fats and Oils

08 - 2 tablespoons olive oil
09 - 6 tablespoons unsalted butter, divided

→ Sauce

10 - 3 cloves minced garlic
11 - 1 cup heavy cream
12 - 1 cup freshly shredded Parmesan cheese
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon Italian seasoning

→ Pasta

16 - 1 package (about 350 grams / 12 ounces) frozen cheese tortellini

→ Buffalo Chicken Topping

17 - 1/3 cup buffalo sauce

→ Garnish

18 - 1 teaspoon dried parsley
19 - Additional Parmesan cheese, for serving (optional)

# Steps to Follow:

01 - Pat chicken breasts dry and cut into 1-inch cubes. Toss evenly with salt, black pepper, and garlic powder to thoroughly season.
02 - In a shallow bowl, combine flour, paprika, Italian seasoning, salt, black pepper, and garlic powder. Lightly press chicken cubes into the mixture to coat well, shaking off excess flour.
03 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When butter foams, arrange chicken in a single layer and sear for 4-5 minutes per side until golden and cooked through. Remove chicken and wipe excess grease from the pan.
04 - Reduce heat to medium and melt remaining 4 tablespoons of butter in the same skillet. Add minced garlic and stir constantly for 1 minute until fragrant. Pour in heavy cream, stirring to prevent sticking. Season with salt, pepper, and Italian seasoning. Gradually add Parmesan cheese, stirring until sauce thickens and is smooth.
05 - Add frozen cheese tortellini directly into the sauce. Stir to coat and cover skillet. Simmer gently for 5 minutes until tortellini are tender and absorb the sauce.
06 - In a bowl, toss cooked chicken cubes with buffalo sauce until evenly coated.
07 - Spoon buffalo chicken over tortellini Alfredo. Sprinkle additional Parmesan cheese and dried parsley on top. Serve immediately while hot.

# Additional Notes:

01 - Patting chicken dry before seasoning ensures flour adheres for a perfect crust.
02 - Adding cheese gradually prevents lumps and keeps sauce silky.
03 - Simmering tortellini in Alfredo absorbs maximum flavor.
04 - Leftovers store well refrigerated; reheat gently with a splash of cream to restore sauce consistency.

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