Buffalo Chicken Tortellini Alfredo (Printer-Friendly)

Tender buffalo chicken paired with cheese tortellini in a rich, creamy Alfredo sauce with Italian seasoning.

# What You’ll Need:

→ Chicken

01 - 2 large chicken breasts, cut into 1-inch cubes
02 - Salt, to taste
03 - Black pepper, to taste
04 - Garlic powder, to taste

→ Seasonings and Coating

05 - 1/2 cup all-purpose flour
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning

→ Cooking Base

11 - 1 tablespoon olive oil
12 - 2 tablespoons unsalted butter

→ Alfredo Sauce

13 - 1 stick (8 tablespoons) unsalted butter
14 - 2 tablespoons minced garlic
15 - 1 1/4 cups heavy cream
16 - 1 1/4 cups shredded Parmesan cheese
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon black pepper
19 - 1 teaspoon garlic powder
20 - 1 teaspoon Italian seasoning

→ Pasta

21 - 19-ounce bag of frozen cheese tortellini

→ Garnish and Sauce

22 - Mild buffalo sauce (Sweet Baby Ray’s or preferred brand)
23 - Dried parsley, for garnish

# Steps to Follow:

01 - Pat chicken breasts dry and cut into 1-inch cubes. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour, salt, pepper, paprika, garlic powder, and Italian seasoning in a shallow bowl. Dredge the chicken cubes in the seasoned flour mixture, pressing gently to adhere and shaking off excess.
03 - Heat olive oil and 2 tablespoons butter over medium-high heat in a large skillet. Add chicken in a single layer and cook for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and wipe out excess fat from the skillet.
04 - Melt 8 tablespoons of butter over medium heat in the same skillet. Stir in minced garlic and cook 1 minute until fragrant. Slowly pour in heavy cream, stirring continuously to prevent sticking. Season with salt, black pepper, garlic powder, and Italian seasoning. Gradually add Parmesan cheese, stirring until the sauce thickens and becomes creamy.
05 - Add frozen cheese tortellini directly into the Alfredo sauce. Stir to coat evenly, then cover and simmer for approximately 5 minutes until tortellini are tender and have absorbed flavor.
06 - Toss the cooked chicken cubes with the mild buffalo sauce to coat fully. Transfer buffalo chicken over the tortellini Alfredo in the skillet. Garnish with extra Parmesan cheese and dried parsley. Serve immediately while hot.

# Helpful Hints:

01 - For best results, pat chicken dry before seasoning to ensure a crisp coating. Gradually add cheese to avoid lumps in the sauce. Letting tortellini finish cooking in the sauce deepens flavor absorption.

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