Description
This Buffalo Chicken Tortellini Alfredo is a creamy, flavorful pasta dish combining tender, crispy buffalo chicken with cheesy tortellini in a rich Alfredo sauce. Perfect for a hearty weeknight dinner, this recipe balances the spicy kick of buffalo sauce with the smooth, cheesy comfort of classic Alfredo.
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
- 1 stick (½ cup) butter
- 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 and Garnish
- 1 (19 oz) bag frozen cheese tortellini
- 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 with salt, pepper, and garlic powder to infuse flavor into the meat.
- Bread Chicken: In a shallow dish, combine flour, ½ teaspoon each of salt, black pepper, garlic powder, paprika, and 1 teaspoon of Italian seasoning. Dredge the seasoned chicken cubes in this flour mixture, coating them evenly.
- Cook Chicken: Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Add the breaded chicken cubes and cook until they turn golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and wipe out any excess grease.
- Make Alfredo Sauce: In the same skillet, melt 1 stick (½ cup) of butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in the heavy cream, ½ teaspoon each of salt and pepper, 1 teaspoon Italian seasoning, and Parmesan cheese. Cook the sauce, stirring constantly, until it 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 fully heated through.
- Assemble and Serve: Toss the cooked chicken with mild Sweet Baby Ray’s buffalo sauce to your preferred level of spiciness. Spoon the creamy tortellini Alfredo onto plates and top with the buffalo chicken. Garnish with extra Parmesan cheese and dried parsley before serving.
Notes
- You can adjust the amount of buffalo sauce depending on your heat preference.
- For a crispier chicken, consider frying the breaded chicken cubes a bit longer or using a deep frying method.
- Be sure to cook the tortellini just until tender to avoid overcooking and sogginess.
- Substitute heavy cream with half-and-half for a lighter Alfredo sauce, but expect a thinner consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
