Buffalo Chicken Tortellini Alfredo (Print-Friendly Version)
Savory chicken, cheese tortellini, and creamy Alfredo with buffalo sauce make a bold and comforting meal.
# Ingredients You'll Need:
→ Chicken Preparation
01 -
2 large chicken breasts, cut into cubes
02 -
Salt, to taste
03 -
Ground black pepper, to taste
04 -
Garlic powder, to taste
→ Chicken Dredge Coating
05 -
60 g plain flour
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon paprika
10 -
1 teaspoon Italian seasoning
→ Cooking Fats
11 -
1 tablespoon olive oil
12 -
2 tablespoons unsalted butter
→ Alfredo Sauce
13 -
1 stick (113 g) unsalted butter
14 -
2 tablespoons minced garlic
15 -
310 ml heavy cream
16 -
120 g shredded Parmesan cheese
17 -
0.5 teaspoon salt
18 -
0.5 teaspoon ground black pepper
19 -
1 teaspoon garlic powder
20 -
1 teaspoon Italian seasoning
→ Pasta and Toppings
21 -
540 g frozen cheese tortellini
22 -
Buffalo sauce, mild (such as Sweet Baby Ray’s), to taste
23 -
Dried parsley, for garnish
# How to Make It:
01 -
Season chicken breast cubes with salt, ground black pepper, and garlic powder. In a separate bowl, combine flour, 0.5 teaspoon each of salt, pepper, garlic powder, paprika, and 1 teaspoon Italian seasoning. Coat the chicken pieces in the seasoned flour mixture.
02 -
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear the coated chicken pieces for 4–5 minutes per side, until golden brown and the internal temperature reaches 74°C. Remove cooked chicken from the pan and set aside. Clean excess grease from the pan.
03 -
Melt 113 g butter in the same skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Pour in heavy cream, stirring continuously. Add 0.5 teaspoon each of salt and pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and the shredded Parmesan cheese. Stir until the sauce thickens to desired consistency.
04 -
Stir frozen cheese tortellini into the Alfredo sauce. Cover with a lid and gently simmer for approximately 5 minutes, or until tortellini are tender and cooked through.
05 -
Toss reserved cooked chicken with buffalo sauce to desired heat level. Spoon the buffalo chicken over the creamy tortellini Alfredo. Sprinkle additional Parmesan cheese and garnish with dried parsley before serving.
# Extra Information:
01 -
Allowing the chicken to rest after cooking keeps it juicy before tossing with buffalo sauce.
02 -
Adjust buffalo sauce amount to control the overall spiciness.