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
Scale
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.
