Buffalo Chicken Tortellini Alfredo

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this is for you. This Buffalo Chicken Tortellini Alfredo is a total game-changer for your routine.

It delivers bold, spicy flavor without any of the stress. You get cheesy pasta and tender chicken in every bite. It is practical, fast, and seriously crave-worthy for any night.

Why You’ll Make This Again

You will love how fast this meal comes together. It is the perfect quick weeknight dinner for busy schedules. The spicy buffalo kick pairs perfectly with the rich cream. It is a great comfort food choice for chilly Fall evenings.

Your family will likely ask for seconds every single time. This entire meal is ready in 35 minutes start to finish. It uses simple ingredients that you probably already have. You won’t find a more satisfying fusion dish this week.

How This Comes Together

This recipe is very straightforward and beginner-friendly. You cook the pasta while the chicken browns in the pan. The sauce uses the same skillet to save on cleanup later. You just whisk, simmer, and toss it all together. It is a restaurant-quality meal made in your own kitchen.

What You’ll Need

Gather these simple pantry and fridge staples to get started.

• 1 lb cheese tortellini
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 cups heavy cream
• 0.5 cup buffalo hot sauce
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons sliced green onions
• 0.25 cup blue cheese crumbles

Step-By-Step Directions

1. Bring a large pot of salted water to a boil.
2. Cook tortellini according to package instructions until al dente.
3. Drain the pasta and set it aside for later.
4. In a medium bowl, toss chicken with garlic and onion powder.
5. Add salt and pepper to the chicken and mix well.
6. Heat olive oil in a large skillet over medium-high heat.
7. Sauté chicken until browned and internal temperature reaches 165°F.
8. Remove chicken from the skillet and set aside on a plate.
9. Lower heat to medium and pour in heavy cream and buffalo sauce.
10. Whisk to combine while scraping up any browned bits.
11. Simmer the sauce for 5 minutes until it slightly thickens.
12. Whisk in the Parmesan cheese until melted and smooth.
13. Add the cooked tortellini and chicken back into the skillet.
14. Toss until everything is thoroughly coated in the spicy sauce.
15. Garnish with sliced green onions and blue cheese crumbles before serving.

How To Serve It

Serve this in big, shallow bowls while it is steaming hot. It looks great with the bright green onion garnish on top. Pair it with a simple side salad to cut the richness. A piece of crusty garlic bread is perfect for the sauce. This is a hit for casual hosting or weekend games.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. Reheat it gently on the stove with a splash of milk. This helps the cream sauce stay smooth and velvety. I do not recommend freezing this specific cream-based pasta dish. It is best enjoyed fresh from the skillet.

Make It Even Better (Pro Tips)

• Don’t skip the fresh Parmesan cheese for the best melt.
• Avoid overcooking the tortellini so they stay firm and delicious.
• Use a rotisserie chicken to save even more prep time.
• Whisk the sauce constantly to prevent the cream from scorching.
• Try this for a game day meal that fills everyone up.
• Add a squeeze of lime for a bright flavor pop.
• Make sure the skillet is hot before adding the chicken cubes.

Easy Ways To Change It Up

• Swap chicken for shrimp for a quick seafood twist.
• Use cauliflower florets instead of chicken for a veggie option.
• Add extra buffalo sauce if you love high heat levels.
• Try spinach tortellini for a nice pop of seasonal color.

Quick Questions

Can I use half and half instead of heavy cream?

You can use it, but the sauce will be much thinner. Heavy cream provides that signature velvety texture you want. If you switch, simmer it a bit longer to thicken.

Is this recipe too spicy for children?

The cream and cheese mellow out the buffalo sauce significantly. If your kids are sensitive, simply reduce the buffalo sauce amount. You can always add more to individual bowls later.

I hope you love this bold and creamy pasta dish. It is one of my favorite ways to shake up dinner. Give it a try tonight!

— Ethan

Buffalo Chicken Tortellini Alfredo

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 780

Ingredients Method

Ingredients

  

• 1 lb cheese tortellini
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 cups heavy cream
• 0.5 cup buffalo hot sauce
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons sliced green onions
• 0.25 cup blue cheese crumbles

Method

 

1. Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente; drain and set aside.
2. In a medium bowl, toss chicken cubes with garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat and sauté chicken until browned and the internal temperature reaches 165°F.
4. Remove chicken from the skillet and set aside on a plate.
5. Lower heat to medium and pour heavy cream and buffalo sauce into the same skillet, whisking to combine and scraping up any browned bits.
6. Simmer the sauce for 5 minutes until slightly thickened, then whisk in the Parmesan cheese until melted and smooth.
7. Add the cooked tortellini and chicken back into the skillet and toss until thoroughly coated in the sauce.
8. Garnish with sliced green onions and blue cheese crumbles before serving.