Buffalo Chicken Tortellini Alfredo

This hearty Buffalo Chicken Tortellini Alfredo combines spicy buffalo chicken with rich and creamy Alfredo sauce for a meal that never fails to satisfy. The cheese tortellini soaks up the sauce beautifully, while the buffalocoated chicken adds a bold, tangy kick. It’s a perfect dinner for busy nights when you want comfort food with a fun twist that the whole family will enjoy.

I first made this after a day filled with errands and it became an instant family favorite. The tangy buffalo chicken adds such a delicious spin on the classic Alfredo that everyone requests it again and again.

Ingredients

• Chicken breasts: fresh and plump for the best texture and flavor
• Salt, pepper, and garlic powder: to season the chicken thoroughly and bring out its natural taste
• Flour: adds a crispy crust to the chicken and helps the seasoning stick
• Paprika and Italian seasoning: bring warmth and aromatic depth to the dish
• Olive oil and butter: combined create a rich, golden sear on the chicken
• Minced garlic: fresh if possible for a mellow and sweet flavor
• Heavy cream: thick and rich for a luscious Alfredo sauce
• Shredded Parmesan cheese: freshly grated to melt smoothly and add savory flavor
• Cheese tortellini: frozen works best and choose ones with plenty of cheese filling for the creamiest results
• Buffalo sauce: choose mild or bold according to heat preference Sweet Baby Ray’s is a good balance of tang and spice
• Dried parsley: to sprinkle on top or fresh if you prefer for a burst of color and herbaceous note

Instructions

Cut and Season the Chicken:

Pat the chicken breasts dry with paper towels then cut into even oneinch cubes. Toss thoroughly with salt pepper and garlic powder to ensure every piece is evenly seasoned so the flavor penetrates throughout.

Dredge the Chicken:

In a shallow bowl combine the flour with salt pepper paprika garlic powder and Italian seasoning. Press each piece of chicken gently into the seasoned flour mixture so the coating sticks well then shake off any excess. This step creates the flavorful crust.

Brown the Chicken:

Heat the olive oil and two tablespoons of butter over mediumhigh heat in a large skillet. When the butter foams carefully add the chicken cubes in a single layer. Cook on each side for four to five minutes until the chicken is golden and cooked through but still juicy inside. Remove the chicken and set aside. Wipe out any excess grease for a cleaner sauce base.

Make Alfredo Sauce:

Reduce the heat to medium and melt one stick of butter in the same skillet. Add the minced garlic and stir constantly for about one minute until fragrant but not browned. Pour in the heavy cream and stir continuously to prevent sticking and develop a smooth texture. When the mixture begins to steam add salt pepper garlic powder and Italian seasoning. Add the Parmesan cheese gradually stirring slowly until the sauce thickens into a creamy consistency without lumps.

Simmer the Tortellini:

Add frozen cheese tortellini straight into the Alfredo sauce. Stir well to coat all the pasta. Cover with a lid and gently simmer for about five minutes until the tortellini is fully cooked and tender, absorbing some of the sauce flavor.

Toss Chicken and Finish:

In a separate bowl toss the cooked chicken with buffalo sauce until evenly coated. Spoon the buffalo chicken on top of the creamy tortellini Alfredo. Sprinkle extra Parmesan cheese and dried parsley for garnish. Serve immediately while hot.

The cheese tortellini is always the highlight for me with its creamy melty center that pairs perfectly with the spicy buffalo chicken. My kids argue over the last pieces every time we make this dish, which makes it even more fun to prepare.

Storage Tips

Keep leftovers in an airtight container in the refrigerator. The sauce may thicken overnight. When reheating, add a splash of milk or cream and warm slowly on the stove to bring the sauce back to a creamy texture. Microwaving on low power works too but can sometimes dry out the pasta.

Ingredient Substitutions

Rotisserie or leftover roasted chicken works well here just toss it in the seasoned flour and heat through. For a vegetarian alternative try sautéed mushrooms or chickpeas. Buffalo sauce can be switched to barbecue or a milder wing sauce depending on taste preferences.

Serving Suggestions

Serve this with a crisp green salad or roasted broccoli which balances the richness nicely. Garlic knots or crusty bread are perfect for mopping up the creamy sauce. For lighter options pair with steamed or roasted vegetables or a refreshing cucumber salad.

Serve immediately while hot. Enjoy with family and friends.

Common Recipe Questions

→ How spicy is buffalo chicken tortellini alfredo?

Spice can be adjusted by selecting your preferred buffalo sauce, from mild to hot, to suit your heat tolerance.

→ Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini cooks faster, so shorten the cooking time to avoid over-softening the pasta.

→ How do I ensure the chicken stays tender?

Cut chicken into even cubes, season well, dredge in seasoned flour, and cook until golden but still juicy to maintain tenderness.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh, but components can be prepped earlier. Reheat gently with a splash of cream to keep the sauce smooth.

→ Which garnishes complement this dish?

Extra Parmesan cheese, dried or fresh parsley, and sliced green onions work well to enhance flavor and texture.