Description
A creamy and flavorful Buffalo Chicken Tortellini Alfredo combining tender breaded chicken tossed in spicy buffalo sauce with cheesy tortellini in a rich homemade Alfredo sauce. This comforting 30-minute skillet meal serves 6 and is perfect for a hearty dinner with a spicy kick.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts, cut into cubes
- Salt, pepper, garlic powder, to taste (for chicken seasoning)
- 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 and Tortellini
- 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
- 1 (19 oz) bag frozen cheese tortellini
For Assembly
- Mild Sweet Baby Ray’s Buffalo Sauce, to taste
- Dried parsley, for garnish
- Additional Parmesan cheese, for garnish (optional)
Instructions
- Prep Chicken: Cut the boneless chicken breasts into bite-sized cubes. Season them evenly with salt, pepper, and garlic powder to enhance their flavor.
- Bread Chicken: In a shallow dish, mix the flour with salt, black pepper, paprika, garlic powder, and Italian seasoning. Dredge each chicken cube thoroughly in the flour mixture to coat evenly.
- Cook Chicken: Heat olive oil and 2 tablespoons butter in a large 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), ensuring they are cooked through. Remove the chicken from the skillet and set aside, wiping out any excess grease from the pan.
- Make Alfredo Sauce: In the same skillet, melt 1 stick (½ cup) butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream, salt, pepper, Italian seasoning, and Parmesan cheese. Continuously stir and cook the sauce until it thickens into a creamy consistency.
- Cook Tortellini: Add the frozen cheese tortellini directly into the Alfredo sauce. Cover the skillet and allow the tortellini to cook for approximately 5 minutes, stirring occasionally, until the pasta is tender and fully heated through.
- Assemble and Serve: Toss the cooked chicken cubes with the Mild Sweet Baby Ray’s Buffalo Sauce to your desired spice level. Spoon the creamy tortellini Alfredo onto plates or a serving dish, then top generously with the buffalo chicken. Garnish with additional Parmesan cheese and dried parsley for a fresh finish.
Notes
- For a spicier dish, increase the amount of buffalo sauce or add hot sauce to taste.
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
- You can substitute fresh tortellini for frozen; adjust cooking time accordingly.
- Use freshly grated Parmesan cheese for best flavor and smoother sauce texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
