Buffalo Chicken Tortellini Alfredo Recipe
If you are looking for a dish that perfectly balances creamy decadence with a kick of spicy zest, then this Buffalo Chicken Tortellini Alfredo Recipe is destined to become one of your new go-to meals. Imagine tender, golden-breaded chicken cubes tossed in tangy buffalo sauce sitting atop a bed of cheesy tortellini that’s been swimming in a luscious, homemade Alfredo sauce. This combination creates a symphony of rich, comforting flavors with just enough heat to keep your taste buds dancing. It is the kind of dish that brings friends and family together, evoking smiles and seconds around the dinner table.
Ingredients You’ll Need
Getting this Buffalo Chicken Tortellini Alfredo Recipe right depends on a few simple but carefully chosen ingredients. Each component plays a vital role in bringing the sauce’s creaminess, the chicken’s crispy yet tender texture, and the tortellini’s delicate chewiness to life. Here’s what you’ll want to gather before diving into the cooking adventure.
- Chicken breasts: Using boneless, skinless cubes ensures even cooking and easy breading.
- Seasonings: Salt, pepper, garlic powder, paprika, and Italian seasoning create layers of flavor that coat the chicken and enrich the sauce.
- Flour: A key for dredging the chicken, it helps form a crispy exterior and locks in moisture.
- Olive oil and butter: Provide the perfect fat balance for frying and making the velvety Alfredo sauce.
- Minced garlic: Adds aromatic depth to both the sauce and chicken.
- Heavy cream: The backbone of the Alfredo sauce, giving it that irresistible richness.
- Parmesan cheese: Offers a sharp, salty finish that melts beautifully into the sauce.
- Frozen cheese tortellini: Convenient and packed with flavor, it soaks up the sauce perfectly.
- Buffalo sauce: The star of the show for that famous tangy heat that pairs brilliantly with creamy Alfredo.
- Dried parsley: A simple garnish that adds a pop of color and freshness.
How to Make Buffalo Chicken Tortellini Alfredo Recipe
Step 1: Prep Chicken
Start by cutting your chicken breasts into bite-sized cubes. Season them liberally with salt, pepper, and garlic powder to give every piece that first burst of flavor. This step is crucial as it enhances the chicken from the inside out.
Step 2: Bread the Chicken
In a shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, and Italian seasoning. Dredge each chicken cube in this seasoned flour mixture, ensuring they are fully coated. This layer will become the golden, crispy crust that makes the dish irresistible.
Step 3: Cook the Chicken
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the breaded chicken cubes and cook until they are golden brown on all sides and cooked through, about 5 to 7 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside, wiping the skillet clean for the sauce.
Step 4: Make the Alfredo Sauce
In the same skillet, melt the remaining stick of butter over medium heat. Add minced garlic and sauté just until fragrant, about 30 seconds. Stir in heavy cream, salt, pepper, Italian seasoning, and freshly grated Parmesan cheese. Keep stirring until the sauce thickens and becomes silky smooth—this homemade Alfredo sauce is what makes the dish so luxurious.
Step 5: Cook the Tortellini
Add the frozen cheese tortellini directly into your Alfredo sauce. Cover the skillet and cook for about 5 minutes, stirring occasionally, until the tortellini are heated through and tender. This step allows the pasta to soak up that creamy sauce, ensuring every bite is packed with flavor.
Step 6: Assemble and Serve
Finally, toss your cooked chicken cubes with your favorite mild Sweet Baby Ray’s Buffalo Sauce to taste. Spoon the tortellini Alfredo onto plates and top generously with the buffalo chicken. Sprinkle extra Parmesan cheese and dried parsley on top for a beautiful, savory finish. Your Buffalo Chicken Tortellini Alfredo Recipe is now ready to delight!
How to Serve Buffalo Chicken Tortellini Alfredo Recipe
Garnishes
A sprinkle of dried parsley not only adds a fresh green accent but also balances the richness of the Alfredo sauce. For extra pizzazz, consider adding chopped green onions or a drizzle of extra buffalo sauce if you love your heat.
Side Dishes
This robust dish pairs wonderfully with crisp, refreshing sides like a simple Caesar salad, roasted vegetables, or garlic bread. These lighter accompaniments cut through the creaminess and add contrasting textures.
Creative Ways to Present
For a dinner party, try serving this recipe in shallow pasta bowls with a lemon wedge on the side to brighten the flavors. You can also layer the tortellini and buffalo chicken in a casserole dish and bake briefly for a bubbly, golden crust on top.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The sauce might thicken as it cools; simply stir in a splash of cream or milk when reheating.
Freezing
You can freeze the buffalo chicken and Alfredo separately for best texture. Wrap them tightly in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers in a skillet over low heat, stirring frequently. Adding a little chicken broth, cream, or milk helps regain the original creamy consistency without drying out the chicken or tortellini.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini cooks faster and has a more delicate texture, but you’ll want to adjust cooking time accordingly to avoid overcooking and losing that tender bite.
Is there a way to make this recipe less spicy?
Yes, you can control the heat level by adjusting how much buffalo sauce you toss with the chicken. Using a mild buffalo sauce or a mix of buffalo sauce and ranch dressing can mellow the flavor while keeping that classic taste.
Can I make this dish vegetarian?
For a vegetarian twist, skip the chicken and add sautéed mushrooms or crispy tofu tossed in buffalo sauce. The creamy Alfredo and spicy buffalo flavors still work wonderfully with these substitutions.
How do I get the chicken crispy without frying?
Baking the breaded chicken cubes in a hot oven at 425°F can yield a crispy exterior while being a bit healthier. Just be sure to flip halfway through and watch closely so they don’t dry out.
What kind of Parmesan cheese works best?
Freshly grated Parmesan from a block offers the best flavor and texture in the sauce. Pre-grated options can work but may not melt as smoothly or have the same robust flavor.
Final Thoughts
This Buffalo Chicken Tortellini Alfredo Recipe is one of those magical dishes that combines comfort, excitement, and ease all in one bowl. Whether you are feeding family, impressing friends, or simply treating yourself, its bold flavors and creamy texture never disappoint. I can’t wait for you to make it a regular in your meal rotation and share those happy reactions at the table!
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Buffalo Chicken Tortellini Alfredo Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Buffalo Chicken Tortellini Alfredo is a creamy and flavorful dish combining tender, breaded buffalo chicken with cheesy tortellini in a rich Alfredo sauce. Ready in just 30 minutes, it’s an easy meal that balances spicy and creamy elements, perfect for a comforting dinner that serves six.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut into cubes
- Salt, pepper, garlic powder, to taste (for chicken)
Chicken Breading
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter (for cooking chicken)
- 1 stick (½ cup) butter (for Alfredo sauce)
Alfredo Sauce
- 2 tablespoons minced garlic
- 1 ¼ cups heavy cream
- 1 ¼ cups shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Pasta
- 1 (19 oz) bag frozen cheese tortellini
Toppings
- 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 well with salt, pepper, and garlic powder to ensure they are flavorful throughout.
- Bread Chicken: In a shallow dish, mix the flour, salt, pepper, garlic powder, paprika, and Italian seasoning. Dredge the seasoned chicken cubes in this flour mixture, coating them evenly to prepare for frying.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Cook the breaded chicken cubes until they turn golden brown and are cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, remove the chicken and wipe clean any excess grease from the skillet.
- Make Alfredo Sauce: In the same skillet, melt ½ cup butter over medium heat. Add minced garlic and cook until fragrant to build flavor. Stir in heavy cream, salt, pepper, Italian seasoning, and Parmesan cheese. Cook this mixture while constantly stirring, until the sauce thickens to a creamy consistency.
- Cook Tortellini: Add the frozen cheese tortellini directly into the Alfredo sauce. Cover the skillet and cook for about 5 minutes, or until the tortellini is tender and heated through.
- Assemble and Serve: Toss the cooked chicken cubes with Mild Sweet Baby Ray’s Buffalo Sauce to your preferred level of spiciness. Spoon the saucy tortellini onto plates, top with the buffalo chicken, and garnish with additional Parmesan cheese and dried parsley for a fresh, vibrant finish.
Notes
- For a spicier dish, increase the amount of buffalo sauce or use a hotter variety.
- Ensure the chicken is cooked to at least 165°F (74°C) for safety.
- You can substitute fresh tortellini but adjust cooking time accordingly.
- For a lower-calorie version, use light cream and reduce butter.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
