Description
A flavorful and creamy Buffalo Chicken Tortellini Alfredo combining crispy seasoned chicken tossed in tangy buffalo sauce with rich Alfredo sauce and cheesy tortellini. This hearty 30-minute meal delivers comforting Italian-American flavors with a spicy kick, perfect for weeknight dinners.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts, cut into cubes
- Salt, pepper, garlic powder, to taste (for seasoning 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
For the Alfredo Sauce
- 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
Other Ingredients
- 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 boneless, skinless chicken breasts into bite-sized cubes. Season them evenly with salt, pepper, and garlic powder to enhance the flavor before breading.
- Bread Chicken: In a shallow dish, combine all-purpose flour, salt, black pepper, paprika, garlic powder, and Italian seasoning. Dredge each chicken cube thoroughly in the flour mixture, ensuring an even coating for a crispy texture when cooked.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the breaded chicken cubes and cook them until they turn golden brown and reach an internal temperature of 165°F (74°C), indicating they are fully cooked. 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 the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream, salt, black pepper, Italian seasoning, and shredded Parmesan cheese. Continue stirring constantly until the sauce thickens and becomes creamy.
- Cook Tortellini: Add the frozen cheese tortellini directly into the Alfredo sauce in the skillet. Cover and cook for about 5 minutes, or until the tortellini is tender and heated through, absorbing the flavors of the sauce.
- Assemble and Serve: Toss the cooked chicken cubes with Mild Sweet Baby Ray’s Buffalo Sauce to your desired spice level. Top the creamy tortellini Alfredo with the buffalo chicken. Garnish with additional Parmesan cheese and dried parsley for color and added flavor. Serve immediately for a rich and spicy Italian-American delight.
Notes
- Ensure chicken is cooked to 165°F for safety.
- You can adjust the amount of buffalo sauce depending on your preferred spice level.
- Use freshly grated Parmesan for best sauce texture.
- Frozen tortellini can be cooked directly in the sauce for convenience.
- Garnish with dried parsley adds a nice visual contrast and subtle flavor.
