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Why Make This Recipe
Buffalo Chicken Tortellini Alfredo is a delicious fusion of flavors that combines the comfort of creamy Alfredo sauce with the spicy kick of buffalo chicken. This recipe is perfect for a cozy dinner at home or when you want to impress friends and family. It’s also simple to prepare, making it a great choice for busy weeknights. Plus, it uses ingredients you might already have in your kitchen!
How to Make Buffalo Chicken Tortellini Alfredo
Ingredients
- 2 large chicken breasts, cut into cubes
- Salt
- Pepper
- Garlic powder
- 1/2 cup of flour
- 1/2 tsp each of salt, pepper, paprika, garlic powder
- 1 tsp Italian seasoning
- 1 TBSP olive oil
- 2 TBSP butter
- 1 stick of butter
- 2 TBSP of minced garlic
- 1 1/4 cups of heavy cream
- 1 1/4 cup shredded Parmesan cheese
- 1/2 tsp salt and pepper
- 1 tsp garlic powder and Italian seasoning
- 19 oz bag of frozen cheese tortellini
- Mild Sweet Baby Ray’s Buffalo Sauce
- Dried parsley
Directions
- Cut the chicken into cubes and season with salt, pepper, and garlic powder.
- In a container, mix together flour, 1/2 tsp of salt, pepper, garlic powder, paprika, and 1 tsp of Italian seasoning. Dredge the chicken in this flour seasoning mixture.
- In a skillet, heat olive oil and butter over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden brown and it reaches 165 degrees. Remove the chicken from the pan and wipe out any extra grease.
- Melt 1 stick of butter over medium heat. Add minced garlic and stir well.
- Pour in the heavy cream, stirring constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Mix in 1 1/4 cup of shredded Parmesan cheese, stirring until the sauce thickens.
- Once the Alfredo sauce is at your desired consistency, add the frozen cheese tortellini. Cover with a lid and let cook for about 5 minutes or until the tortellini is tender.
- Toss the cooked chicken with buffalo sauce and top the tortellini Alfredo with it.
- Finish with extra Parmesan cheese and some dried parsley. Enjoy!
How to Serve Buffalo Chicken Tortellini Alfredo
You can serve Buffalo Chicken Tortellini Alfredo in large bowls or plates. A sprinkle of extra Parmesan cheese and a bit of dried parsley on top will enhance the look and flavor. This dish pairs well with a simple side salad or garlic bread for a complete meal.
How to Store Buffalo Chicken Tortellini Alfredo
To store leftovers, let the dish cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream or milk to revive the sauce’s creamy texture.
Tips to Make Buffalo Chicken Tortellini Alfredo
- Ensure the chicken is cut into small cubes for even cooking.
- Don’t skip the dredging step; it creates a nice crust on the chicken.
- Adjust the amount of buffalo sauce to your taste. If you prefer less heat, use less sauce and mix in a little extra cream.
- For a richer sauce, try adding more Parmesan cheese.
Variation
If you want to switch things up, you can replace the chicken with shrimp or add in some vegetables like bell peppers or spinach to increase the dish’s nutritional value. You can also use whole wheat tortellini for a healthier option.
FAQs
1. Can I use fresh tortellini instead of frozen?
Yes, you can use fresh tortellini. Just adjust the cooking time accordingly since fresh tortellini cooks faster.
2. Is this dish spicy?
The spiciness depends on how much buffalo sauce you use. You can control the heat by adding less buffalo sauce if you prefer a milder flavor.
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3. Can I make this in advance?
Yes, you can prepare the components separately and combine them right before serving to keep everything fresh. Store the chicken, sauce, and tortellini separately in the fridge.
Enjoy making this comforting and flavorful Buffalo Chicken Tortellini Alfredo!
Buffalo Chicken Tortellini Alfredo
Ingredients
Chicken preparation
- 2 large large chicken breasts, cut into cubes
- to taste Salt
- to taste Pepper
- to taste Garlic powder
Breading mixture
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp Italian seasoning
Cooking ingredients
- 1 TBSP olive oil
- 2 TBSP butter
- 1 stick butter
- 2 TBSP minced garlic
- 1 1/4 cups heavy cream
- 1 1/4 cups shredded Parmesan cheese
- 1/2 tsp salt and pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Main components
- 19 oz bag of frozen cheese tortellini
- to taste Mild Sweet Baby Ray’s Buffalo Sauce
- to taste Dried parsley
Instructions
Preparation
- Cut the chicken into cubes and season with salt, pepper, and garlic powder.
- In a container, mix together flour, 1/2 tsp of salt, pepper, garlic powder, paprika, and 1 tsp of Italian seasoning. Dredge the chicken in this flour seasoning mixture.
Cooking
- In a skillet, heat olive oil and butter over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden brown and it reaches 165 degrees. Remove the chicken from the pan and wipe out any extra grease.
- Melt 1 stick of butter over medium heat. Add minced garlic and stir well.
- Pour in heavy cream, stirring constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Mix in 1 1/4 cup of shredded Parmesan cheese, stirring until the sauce thickens.
- Once the Alfredo sauce is at your desired consistency, add the frozen cheese tortellini. Cover with a lid and let cook for about 5 minutes or until the tortellini is tender.
- Toss the cooked chicken with buffalo sauce and top the tortellini Alfredo with it.
- Finish with extra Parmesan cheese and some dried parsley. Enjoy!