If you love the bold kick of spicy buffalo chicken combined with the rich, creamy comfort of classic Alfredo, then this Buffalo Chicken Tortellini Alfredo Recipe is about to become your new go-to dinner delight. Picture tender, golden-breaded chicken cubes tossed in tangy buffalo sauce, nestled on a bed of cheesy tortellini swimming in a velvety Alfredo sauce. It’s a mouthwatering blend of flavors and textures that’s comforting yet exciting—perfect for impressing your family or friends without spending hours in the kitchen.
Ingredients You’ll Need
This recipe relies on a handful of straightforward ingredients, each chosen to build layers of flavor and the perfect texture. From the crispy seasoned chicken to the creamy Parmesan-rich sauce, every item plays a crucial role in making this dish unforgettable.
- 2 large boneless, skinless chicken breasts: Cubed and seasoned to create that crispy, flavorful buffalo chicken topping.
- Salt, pepper, garlic powder: Essential for seasoning the chicken and bringing out its natural flavors.
- ½ cup all-purpose flour: The key to creating a light breading that crisps up beautifully.
- ½ teaspoon each of salt, black pepper, paprika, garlic powder: These spices give the breading a depth of taste and a subtle warmth.
- 1 teaspoon Italian seasoning: Adds an herby backbone to both the chicken breading and Alfredo sauce.
- 1 tablespoon olive oil: For cooking the chicken to golden perfection.
- 2 tablespoons butter: Used alongside olive oil to ensure the chicken cooks evenly and stays juicy.
- 1 stick (½ cup) butter: The foundation of the luscious Alfredo sauce.
- 2 tablespoons minced garlic: Infuses the sauce with aromatic flavor.
- 1 ¼ cups heavy cream: Creates the rich, silky texture that makes Alfredo sauce irresistible.
- 1 ¼ cups shredded Parmesan cheese: Melts into the sauce giving it that sharp, nutty cheese flavor.
- ½ teaspoon salt and pepper: Balances the sauce perfectly.
- 1 (19 oz) bag frozen cheese tortellini: The star pasta for this dish, cooks quickly and pairs wonderfully with the sauce.
- Mild Sweet Baby Ray’s Buffalo Sauce, to taste: Adds that signature buffalo tang without overwhelming the creamy Alfredo.
- Dried parsley: A colorful finishing touch that adds a hint of freshness.
How to Make Buffalo Chicken Tortellini Alfredo Recipe
Step 1: Prep the Chicken
Start by cutting your chicken breasts into bite-sized cubes. Season them simply with salt, pepper, and garlic powder, making sure every piece absorbs that basic but essential flavor that’s the perfect canvas for the breading.
Step 2: Bread the Chicken
Mix together the flour, salt, pepper, paprika, garlic powder, and Italian seasoning in a shallow dish. This flavorful flour mixture is going to give your chicken a crispy, golden coating. Dredge each chicken cube thoroughly so they’re evenly coated—this step ensures maximum crunch when cooked!
Step 3: Cook the Chicken
Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. When hot, add the chicken cubes and cook them until they’re golden brown and cooked through, which should take about 6-8 minutes. The combination of butter and oil helps prevent sticking and creates a beautiful crust. Once done, remove the chicken from the skillet and wipe out any extra grease.
Step 4: Make the Alfredo Sauce
In the same skillet, melt a whole stick of butter over medium heat. Toss in minced garlic and let it cook until fragrant—this step aromatizes the butter beautifully. Slowly stir in heavy cream, salt, pepper, Italian seasoning, and shredded Parmesan cheese. Keep stirring as the cheese melts and the sauce thickens to a glossy, velvety consistency that’s absolutely irresistible.
Step 5: Cook the Tortellini
Add your frozen tortellini directly into the Alfredo sauce, cover the skillet, and cook for approximately 5 minutes or until the pasta is tender and has soaked up some of that creamy flavor. This step saves time and prevents extra dishes since the pasta cooks right in the sauce.
Step 6: Assemble and Serve
Toss the cooked chicken in your desired amount of buffalo sauce for that perfect balance of spicy and sweet. Then, spoon the creamy tortellini Alfredo onto plates or a big serving bowl and top it generously with your buffalo chicken. Finish with a sprinkle of Parmesan cheese and dried parsley for a pop of color and an extra flavor boost.
How to Serve Buffalo Chicken Tortellini Alfredo Recipe
Garnishes
To elevate your Buffalo Chicken Tortellini Alfredo Recipe, consider sprinkling fresh chopped parsley or chives instead of dried parsley for a brighter, fresher taste. A few extra shavings of Parmesan add a cheesy punch, while a drizzle of extra buffalo sauce on top can give it that irresistible spicy flair.
Side Dishes
This dish is quite rich and filling on its own, but pairing it with a crisp green salad dressed in a light vinaigrette or some roasted vegetables like asparagus or broccoli cuts through the creaminess beautifully and adds a refreshing contrast to the meal.
Creative Ways to Present
Looking to impress? Serve the Buffalo Chicken Tortellini Alfredo Recipe in individual shallow bowls so everyone gets a generous portion of chicken on top. For a casual vibe, layer it in a casserole dish and let guests help themselves family-style—both ways look inviting and delicious!
Make Ahead and Storage
Storing Leftovers
Any leftovers of this easy Buffalo Chicken Tortellini Alfredo Recipe should be stored in an airtight container and kept in the refrigerator. The dish will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze this dish, but keep in mind that the creamy Alfredo sauce may change texture slightly after thawing. To freeze, place cooled portions in freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
When reheating, warm the leftovers gently on the stove or in the microwave, stirring occasionally so the sauce doesn’t separate. Adding a splash of milk or cream can help revive the sauce to its original creamy glory.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini will work wonderfully and may even shorten the cooking time since it cooks faster. Just keep an eye on it to prevent overcooking in the sauce.
How spicy is the Buffalo Chicken Tortellini Alfredo Recipe?
The spice level depends entirely on how much buffalo sauce you add. Using a mild buffalo sauce keeps it balanced, but feel free to kick it up with a hotter sauce if you love more heat.
Can this recipe be made gluten-free?
Yes! Use gluten-free flour for breading the chicken and substitute with gluten-free tortellini to make this dish friendly for gluten-sensitive eaters without sacrificing flavor.
What type of cheese works best for the Alfredo sauce?
Freshly shredded Parmesan cheese is best because it melts smoothly and packs that signature nutty, sharp flavor. Avoid pre-grated cheese with anti-caking agents as they don’t melt as well.
Is there a vegetarian alternative to this recipe?
For a vegetarian version, swap the chicken for crispy breaded cauliflower bites or mushrooms tossed in buffalo sauce. The creamy Alfredo tortellini will still remain the star of the dish.
Final Thoughts
This Buffalo Chicken Tortellini Alfredo Recipe combines bold flavors with creamy indulgence in the most satisfying way. It’s a dish you’ll want to make again and again, especially when you’re craving comfort food with a flavorful twist. So grab your ingredients, dive in, and enjoy every creamy, spicy bite!
Print
Buffalo Chicken Tortellini Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Buffalo Chicken Tortellini Alfredo recipe combines tender, crispy buffalo-seasoned chicken with creamy, cheesy Alfredo sauce and tender cheese tortellini. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for busy weeknights or casual gatherings.
Ingredients
Chicken and Breading
- 2 large boneless, skinless chicken breasts, cut into cubes
- Salt, pepper, garlic powder, to taste (for chicken)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
Alfredo Sauce and Tortellini
- 1 stick (½ cup) butter
- 2 tablespoons minced garlic
- 1¼ cups heavy cream
- 1¼ cups shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 (19 oz) bag frozen cheese tortellini
Toppings and Garnish
- Mild Sweet Baby Ray’s Buffalo Sauce, to taste
- Dried parsley, for garnish
Instructions
- Prep Chicken: Cut the chicken breasts into cubes and season them evenly with salt, pepper, and garlic powder to infuse the meat with basic seasoning.
- Bread Chicken: In a shallow dish, combine flour, ½ teaspoon each of salt, black pepper, garlic powder, paprika, and 1 teaspoon Italian seasoning. Dredge each chicken cube thoroughly in this flour mixture to create a flavorful coating.
- Cook Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the breaded chicken cubes and cook, turning occasionally, until they are golden brown and have reached an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside, wiping out excess grease.
- Make Alfredo Sauce: In the same skillet, melt 1 stick (½ cup) butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and season with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Stir in the Parmesan cheese and continue to cook, stirring constantly, until the sauce thickens and becomes creamy.
- Cook Tortellini: Add the frozen cheese tortellini directly into the Alfredo sauce. Cover the skillet and cook for about 5 minutes, stirring occasionally, until the tortellini are tender and heated through.
- Assemble and Serve: Toss the cooked chicken cubes with Mild Sweet Baby Ray’s Buffalo Sauce to your desired heat level. Spoon the tortellini Alfredo onto plates and top with the buffalo chicken. Garnish with additional Parmesan cheese and dried parsley before serving for a delicious presentation.
Notes
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure safety.
- You can adjust the amount of buffalo sauce depending on how spicy you like your dish.
- If you prefer a thicker Alfredo sauce, simmer a few minutes longer, stirring constantly to avoid burning.
- Use freshly grated Parmesan cheese for best flavor and smooth texture.
- Frozen tortellini does not require pre-thawing; cook directly in the sauce as directed.
