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This Buffalo Chicken Tortellini Alfredo is the perfect weeknight dinner when you want something cozy but full of flavor. It combines tender chicken coated in a crispy seasoned crust, tossed in tangy buffalo sauce, with cheese-filled tortellini smothered in a rich creamy Alfredo. This onepan meal comes together quickly and delivers a satisfying balance of spicy, creamy, and savory in every bite.
I first cooked this after a long day of running errands and it instantly became a family favorite dinner. The buffalo chicken adds a fun bold twist to classic Alfredo and everyone keeps asking for seconds.
Ingredients
- Chicken breasts: freshly picked for the best texture and juicy flavor
- Salt, pepper, and garlic powder: to make sure every bite of chicken is well seasoned
- All purpose flour: which helps form a crispy golden crust on the chicken pieces
- Paprika and Italian seasoning: bring warmth and wonderful aroma to the chicken
- Olive oil and butter: together create a perfect crispy coating and add richness
- Minced garlic: fresh is best for a mellow sweet garlicky note in the sauce
- Heavy cream: choose one with a thick texture to get that luscious Alfredo sauce
- Shredded Parmesan cheese: freshly grated melts beautifully and flavors the sauce deeply
- Cheese tortellini: frozen is convenient and ensures lots of melty cheese inside each pasta pillow
- Buffalo sauce: pick mild or bold to your taste Sweet Baby Ray’s offers a great tangy balance
- Dried parsley: fresh is nice too as a bright finishing touch
Instructions
- Cut and Season the Chicken:
- Pat the chicken breasts dry with paper towels and cut into uniform oneinch cubes. Toss carefully with salt pepper and garlic powder so every piece is evenly seasoned from the start.
- Dredge the Chicken:
- In a shallow bowl combine flour salt pepper paprika garlic powder and Italian seasoning. Dredge the chicken cubes gently pressing into the mixture to coat well. Shake off any extra flour.
- Brown the Chicken:
- Heat olive oil and butter over mediumhigh heat in a large skillet. When the butter is foamy spread the chicken cubes in a single layer. Cook for four to five minutes per side until deeply golden and no longer pink inside. Remove chicken and wipe out any excess grease to keep the sauce light.
- Make Alfredo Sauce:
- Lower heat to medium and melt one stick of butter in the same skillet. Add minced garlic stirring constantly for about one minute until fragrant without browning. Pour in heavy cream stirring so nothing sticks. As it starts to steam add salt pepper garlic powder and Italian seasoning. Gradually sprinkle in Parmesan cheese little by little stirring until sauce thickens and turns silky smooth.
- Simmer the Tortellini:
- Add frozen cheese tortellini straight into the sauce. Stir gently to coat. Cover the skillet and let it simmer for about five minutes until the tortellini plump up and become tender soaking in the creamy sauce.
- Toss Chicken and Finish:
- In a bowl toss the cooked chicken with buffalo sauce to coat every piece evenly. Spoon the buffalo chicken over the tortellini Alfredo. Sprinkle extra Parmesan cheese and finish with dried parsley. Serve immediately while hot and comforting.
The cheese tortellini is hands down my favorite part every bite is loaded with melty filling that soaks up the spicy creamy sauce perfectly. It always sparks little friendly fights at my table over who gets the last piece of chicken.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. The sauce may thicken overnight so when reheating gently warm on the stove adding a splash of milk or cream to loosen it back up. Microwaving is fine but heat slowly to keep the sauce creamy.
Ingredient Substitutions
Use rotisserie or leftover roast chicken to save time just toss with the flour seasoning and heat through. For a vegetarian twist sauté mushrooms or drain and rinse chickpeas to add in place of chicken. Buffalo sauce can be swapped for barbecue for a sweeter milder taste.
Serving Suggestions
Pair this dish with a crisp green salad or roasted broccoli to balance the richness. Garlic knots or baguette slices are perfect for mopping up extra sauce. For something lighter serve with steamed or roasted seasonal vegetables like asparagus or zucchini.
Serve immediately while hot for the best texture and flavor. Leftovers reheat well with a splash of cream to refresh the sauce.
Common Recipe Questions
- → How spicy is the buffalo chicken tortellini?
The spiciness depends on the buffalo sauce used; mild sauces provide gentle heat, while hot sauces add more intensity.
- → Can fresh tortellini be used instead of frozen?
Yes, fresh tortellini cooks faster—adjust cooking time to keep it tender without overcooking.
- → How do I keep the chicken tender?
Cut chicken into even cubes, coat with seasoned flour, and cook until golden and just cooked through to retain juiciness.
- → Can this dish be prepared ahead and reheated?
Components can be made in advance; reheat gently with a splash of cream to restore sauce creaminess.
- → What garnishes work best with this dish?
Extra Parmesan, fresh parsley, or sliced green onions add flavor and visual appeal when sprinkled on top.