Buffalo Chicken Tortellini Alfredo (Printer-Friendly)
Savory buffalo-spiced chicken with cheese-filled tortellini and creamy Parmesan sauce, finished with Italian herbs.
# What You'll Need:
→ Chicken
01 -
2 large chicken breasts, cut into 1-inch cubes
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
Garlic powder, to taste
→ Seasonings and Coating
05 -
½ cup all-purpose flour
06 -
½ teaspoon salt
07 -
½ teaspoon pepper
08 -
½ teaspoon paprika
09 -
½ teaspoon garlic powder
10 -
1 teaspoon Italian seasoning
→ Cooking Base
11 -
1 tablespoon olive oil
12 -
2 tablespoons butter
→ Alfredo Sauce
13 -
1 stick butter (113 g)
14 -
2 tablespoons minced garlic
15 -
1 ¼ cups heavy cream
16 -
1 ¼ cups shredded Parmesan cheese
17 -
½ teaspoon salt
18 -
½ teaspoon pepper
19 -
1 teaspoon garlic powder
20 -
1 teaspoon Italian seasoning
→ Pasta
21 -
19-ounce bag frozen cheese tortellini
→ Garnish and Sauce
22 -
Mild buffalo sauce (e.g., Sweet Baby Ray’s), to taste
23 -
Dried parsley, for garnish
# Steps to Follow:
01 -
Pat the chicken breasts dry and cut into 1-inch cubes. Season evenly with salt, pepper, and garlic powder.
02 -
In a bowl, combine flour, salt, pepper, paprika, garlic powder, and Italian seasoning. Dredge the chicken cubes in the mixture, pressing lightly to coat well. Shake off excess flour.
03 -
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden and cooked through to 165°F. Remove chicken and wipe excess grease from the skillet.
04 -
Melt 1 stick butter in the skillet over medium heat. Add minced garlic and stir until fragrant, about 1 minute. Pour in heavy cream, stirring constantly to prevent sticking. Season with salt, pepper, garlic powder, and Italian seasoning. Gradually add Parmesan cheese, stirring until sauce thickens and is creamy.
05 -
Add frozen cheese tortellini directly to the Alfredo sauce. Cover and simmer gently for 5 minutes until tortellini is tender and plump, stirring occasionally.
06 -
Toss cooked chicken with buffalo sauce until evenly coated. Add buffalo chicken to tortellini Alfredo, stirring gently. Top with additional Parmesan cheese and dried parsley. Serve immediately while hot.
# Extra Suggestions:
01 -
Pat chicken dry before coating for optimal crust development.
02 -
Add Parmesan gradually to prevent lumps in sauce.
03 -
Let tortellini finish cooking in the sauce to absorb maximum flavor.