Buffalo Chicken Tortellini Alfredo

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This Buffalo Chicken Tortellini Alfredo is pretty easy to make and one my whole family enjoys. The chicken and Alfredo are all made using one pan, so clean up is pretty easy.

Serve with a salad or some kind of veggies and you’ve got a complete meal! I made some air fried zucchini.

This is one of those recipes that is pretty easy to make if you have everything measured out and ready to go for the recipe.

Buffalo Chicken Tortellini Alfredo

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Ingredients

  • 2 large chicken breasts cut into cubes
  • Salt, pepper, garlic powder (for chicken)
  • 1/2 cup of flour
  • 1/2 tsp each of salt, pepper, paprika, garlic powder
  • 1 tsp Italian seasoning
  • 1 TBSP olive oil
  • 2 TBSP butter
  • 1 stick of butter
  • 2 TBSP of minced garlic
  • 1 1/4 cups of heavy cream
  • 1 1/4 cup shredded Parmesan cheese
  • 1/2 tsp Salt and Pepper
  • 1 tsp Garlic Powder and Italian Seasoning
  • 19 oz bag of frozen cheese tortellini
  • Mild Sweet Baby Ray’s Buffalo Sauce
  • Dried parsley

Prep and Cook the Chicken

To start making this recipe, cut the chicken breasts into cubes and season with a little bit of some salt, pepper, and garlic powder.

First, mix together flour, 1/2 tsp each of salt, pepper, garlic powder, paprika, and 1 tsp of Italian seasoning in a container. Dredge chicken into the flour/seasoning mixture.

chicken

I love using my Breader Bowl (found on Amazon) for this, but you can also use a normal container or zip lock bag for easy clean up.

Next, in a skillet heat olive oil and butter over medium high heat. Cook chicken for 4-5 minutes on each side or until golden brown and it reaches 165 degrees.

Remove the chicken from the pan and wipe out any extra grease. If you don’t get rid of the extra grease, the Alfredo could end up on the oily side.

Make the Alfredo

Start by melting 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.

Alfredo

Next, add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.

Once the Alfredo is to the consistency you like, add frozen cheese tortellini, cover with a lid, and let cook for about 5 minutes or until the tortellini is tender.

Serve Buffalo Chicken Tortellini Alfredo

Toss the cooked chicken with buffalo sauce. I used Sweet Baby Ray’s Mild Buffalo sauce and my kids were able to eat this!

Place the buffalo chicken on top of the tortellini Alfredo, and sprinkle on some extra Parmesan cheese and dried parsley.

Buffalo Chicken Tortellini Alfredo

I served this with some simple air fried zucchini, but it would also be great with a salad, some roasted vegetables, or green beans!

Tips and Frequently Asked Questions

  • I have found that frozen tortellini works the best for this recipe, but refrigerated fresh tortellini at the grocery store would work as well. You could also boil the tortellini and then add it to the sauce if you prefer to do that.
  • Feel free to add in some fresh spinach as well to add in more veggies!
  • Serve alongside a delicious salad and some garlic bread or breadsticks. 
  • Fresh minced garlic or jarred garlic work great in this recipe.
  • I prefer to shred my own Parmesan Cheese from a big block for a better consistency.
  • I like Sweet Baby Ray’s Mild Buffalo sauce for recipes like this because it isn’t too spicy for my kids, but you can use your favorite brand.
Buffalo Chicken Tortellini Alfredo

Similar Recipes

Buffalo Chicken Tortellini Alfredo

Buffalo Chicken Tortellini Alfredo

This is a simple and delicious one pan pasta dinner that my family loves!
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dinner
Cuisine: American
Keyword: Buffalo Chicken Tortellini Alfredo
Servings: 6

Ingredients

  • 2 large chicken breasts cut into cubes
  • Salt, pepper, garlic powder (for chicken)
  • 1/2 cup of flour
  • 1/2 tsp each of salt, pepper, paprika, garlic powder
  • 1 tsp Italian seasoning
  • 1 TBSP olive oil
  • 2 TBSP butter
  • 1 stick of butter
  • 2 TBSP of minced garlic
  • 1 1/4 cups of heavy cream
  • 1 1/4 cup shredded Parmesan cheese
  • 1/2 tsp Salt and Pepper
  • 1 tsp Garlic Powder and Italian Seasoning
  • 19 oz bag of frozen cheese tortellini
  • Mild Sweet Baby Ray’s Buffalo Sauce
  • Dried parsley

Instructions

  • Cut chicken into cubes and season with some salt, pepper, and garlic powder.
  • Mix together flour, 1/2 tsp each of salt, pepper, garlic powder, paprika, and 1 tsp of Italian seasoning in a container. Dredge chicken into the flour/seasoning mixture.
  • In a skillet heat olive oil and butter over medium high heat. Cook chicken for 4-5 minutes on each side or until golden brown and it reaches 165 degrees. Remove the chicken from the pan and wipe out any extra grease.
  • Melt 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.
  • Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.
  • Once the Alfredo is to the consistency you like, add frozen cheese tortellini, cover with a lid, and let cook for about 5 minutes or until the tortellini is tender.
  • Toss cooked chicken with buffalo sauce and top the tortellini alfredo. Top with Parmesan cheese and some dried parsley. Enjoy!
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