Buffalo Chicken Tortellini Alfredo is one of those glorious mash-ups that delivers all the creamy comfort of an Alfredo pasta, with the addictively tangy kick of buffalo chicken—truly the best of both worlds in one skillet! Satisfyingly indulgent yet surprisingly easy to pull together, this dish turns busy weeknights into something special with minimal fuss. Whether you’re craving something new for pasta night or looking to wow your family with a unique dinner, this cozy, spicy, cheesy creation is destined to become a regular favorite.
Ingredients You’ll Need
With just a handful of every day ingredients, you’ll transform simple staples into an unforgettable Buffalo Chicken Tortellini Alfredo. Each element brings a burst of flavor, a comforting richness, or a much-needed punch of color to the final bowl.
- Olive oil: Adds a touch of richness and helps gently heat the chicken without drying it out.
- Cooked and shredded chicken breast: Perfect for soaking up the spicy buffalo sauce; rotisserie chicken is a great shortcut!
- Cheese tortellini (fresh or refrigerated): Tender and cheesy pasta that catches every drop of creamy sauce.
- Unsalted butter: Creates that signature Alfredo silkiness when combined with cream and cheese.
- Minced garlic: Brings aromatic depth and a subtle savory bite to the sauce base.
- Heavy cream: The secret to an ultra-rich, dreamy Alfredo sauce.
- Buffalo sauce: Provides the tangy, spicy backbone that transforms this dish into something crave-worthy.
- Grated Parmesan cheese: Delivers nutty, salty oomph and thickens the sauce beautifully.
- Shredded mozzarella cheese: Melts into the sauce, adding stretchy, gooey comfort in every bite.
- Salt: Enhances all the cheesy, spicy flavors swirling in the skillet.
- Black pepper: Gives a gentle warmth that balances the richness.
- Chopped fresh parsley (optional): Lends a pop of color and freshness that makes every plate extra inviting.
- Crumbled blue cheese or ranch dressing for garnish (optional): A finishing flourish that brings cooling, creamy contrast to the bold flavors.
How to Make Buffalo Chicken Tortellini Alfredo
Step 1: Boil the Tortellini
Start things off by cooking the cheese tortellini according to the package instructions. You want them tender but not falling apart—al dente is key, since they’ll keep cooking a little in the sauce. Once they’re ready, drain and set them aside, making sure they don’t stick together.
Step 2: Prep the Buffalo Chicken
Heat up some olive oil in a large skillet over medium, then toss in your shredded chicken. Drizzle over that gloriously zippy buffalo sauce and stir everything together, letting the chicken get fully coated and warmed through. After just a couple minutes, remove the buffalo chicken from the pan and set it aside—it’s getting a short break before joining the creamy party.
Step 3: Build the Alfredo Sauce
In the same skillet (no need to clean—it just means more flavor!), melt the butter and sauté the minced garlic until it smells absolutely irresistible, about a minute. Pour in the heavy cream and let it come to a gentle simmer, creating the rich base for our sauce. Slowly whisk in the Parmesan and mozzarella until totally smooth, then season with that dash of salt and pepper. Watch the sauce go from pale to a glossy, cheesy dream!
Step 4: Bring It All Together
Add your cooked tortellini and buffalo chicken back into the skillet, using a spoon or tongs to toss everything and ensure each piece gets beautifully coated in the sauce. Let it bubble together for 2 to 3 minutes, just until everything is hot, creamy, and almost impossible not to sneak a bite from the pan.
Step 5: Garnish and Serve
Spoon generous helpings into bowls and finish with a flourish of chopped parsley and, if you like, a crumble of blue cheese or quick drizzle of ranch. Serve your Buffalo Chicken Tortellini Alfredo warm and watch as hungry eyes light up!
How to Serve Buffalo Chicken Tortellini Alfredo
Garnishes
The finishing touches can bring out the very best in your Buffalo Chicken Tortellini Alfredo. Scatter over a handful of chopped fresh parsley for a burst of color and herby freshness. Blue cheese crumbles add a salty, creamy bite that plays so well with the spicy sauce, while a drizzle of ranch dressing gives a classic, cooling counterpoint—just like dipping wings!
Side Dishes
A crisp, cool salad is a fantastic accompaniment, especially something simple with mixed greens and a tangy vinaigrette, which balances the creamy richness of the pasta. Warm, crusty bread is practically mandatory for mopping up every last drop of sauce. For extra veggies, try serving with roasted broccoli or celery sticks, echoing that traditional buffalo wing spread.
Creative Ways to Present
For a fun appetizer or party twist, serve Buffalo Chicken Tortellini Alfredo in small ramekins or on a platter with mini forks for sharing. You could also stuff the pasta into hollowed-out bell pepper halves, bake until bubbly, and enjoy edible bowls packed with flavor. Trying it as a cheesy pasta bake is another crowd-pleasing option—just transfer to a casserole dish, top with more mozzarella, and broil until golden.
Make Ahead and Storage
Storing Leftovers
Any leftover Buffalo Chicken Tortellini Alfredo should be cooled to room temperature, then stored in an airtight container in the fridge for up to 3 days. The flavors only deepen as they meld, making tomorrow’s lunch just as exciting as dinner!
Freezing
While the creamy sauce can sometimes change texture after freezing, you can still freeze portions for busy nights ahead. Place cooled pasta in freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, transfer Buffalo Chicken Tortellini Alfredo to a skillet or saucepan and warm gently over low heat, stirring often. Add a splash of milk or cream to revive the sauce if it thickens too much. The microwave works in a pinch—just cover and heat in 30-second bursts, stirring often to keep the sauce creamy.
FAQs
Can I use a different type Main Course
Absolutely! While cheese tortellini adds a wonderful texture and flavor, you can easily swap in penne, fusilli, or your favorite bite-sized pasta. Just adjust the cooking time to suit.
Is there a way to make Buffalo Chicken Tortellini Alfredo less spicy?
Definitely! Simply use less buffalo sauce, or opt for a milder variety. You can also add a touch more cream or a bit of ranch dressing to mellow things out without losing flavor.
Can I make this dish vegetarian?
Yes! Substitute the chicken with cooked chickpeas, sautéed mushrooms, or a store-bought plant-based chicken substitute. The sauce and tortellini will ensure you still get all that creamy, spicy goodness.
What’s the best way to shred chicken quickly?
The easiest method is to use two forks to pull apart warm, cooked chicken breasts. For a real time-saver, toss the chicken into the bowl of a stand mixer with the paddle attachment and mix on low—it’ll shred in seconds!
Is this recipe good for meal prep?
Absolutely! Buffalo Chicken Tortellini Alfredo holds up well for a few days in the fridge and makes a fantastic heat-and-eat lunch or dinner. Just store it in individual containers and reheat as needed.
Final Thoughts
If you’re searching for a new weeknight classic, this Buffalo Chicken Tortellini Alfredo promises bold flavors and creamy comfort the whole family will love. It’s delightfully easy, fiercely satisfying, and totally customizable—so go ahead and make it your own. Give it a try, and get ready for everyone to ask for seconds!
Print
Buffalo Chicken Tortellini Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect marriage of spicy buffalo chicken and creamy alfredo sauce with this delicious Buffalo Chicken Tortellini Alfredo recipe. It’s a quick and easy stovetop dish that’s sure to become a family favorite!
Ingredients
For the Buffalo Chicken:
- 1 tablespoon olive oil
- 2 cups cooked and shredded chicken breast
- ½ cup buffalo sauce
For the Alfredo Sauce:
- 2 cups cheese tortellini (fresh or refrigerated)
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Crumbled blue cheese or ranch dressing for garnish (optional)
Instructions
- Cook the Tortellini: Cook tortellini according to package instructions, then drain and set aside.
- Prepare Buffalo Chicken: In a skillet, heat olive oil, then add shredded chicken and buffalo sauce. Cook until heated through.
- Make Alfredo Sauce: Melt butter in the skillet, sauté garlic, pour in cream, and simmer. Add Parmesan and mozzarella, season with salt and pepper.
- Combine and Serve: Toss cooked tortellini and buffalo chicken in the sauce, simmer until heated through. Garnish and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For extra spice, add a pinch of cayenne pepper or more buffalo sauce to taste.
- Swap tortellini with penne or another pasta if preferred.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 2g
- Sodium: 970mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
