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
Scale
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
