Buffalo chicken tortellini alfredo (Print Version)

A creamy blend of buffalo chicken, Parmesan sauce, and cheese tortellini in one pan for easy weeknight meals.

# Ingredients You'll Need:

→ Chicken

01 - 2 large chicken breasts, cut into 1-inch cubes
02 - Salt, to taste
03 - Pepper, to taste
04 - Garlic powder, to taste

→ Seasonings and Coating

05 - 1/2 cup all-purpose flour
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning

→ Cooking Base

11 - 1 tablespoon olive oil
12 - 2 tablespoons unsalted butter

→ Alfredo Sauce

13 - 1 stick (113 g) unsalted butter
14 - 2 tablespoons minced garlic
15 - 1 1/4 cups heavy cream
16 - 1 1/4 cups shredded Parmesan cheese
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon black pepper
19 - 1 teaspoon garlic powder
20 - 1 teaspoon Italian seasoning

→ Pasta

21 - 19 ounces frozen cheese tortellini

→ Garnish and Sauce

22 - Mild buffalo sauce, such as Sweet Baby Ray’s, to taste
23 - Dried parsley, for garnish

# Step-by-Step Instructions:

01 - Pat chicken breasts dry and cut into 1-inch cubes. Season evenly with salt, pepper, and garlic powder.
02 - Combine flour, salt, pepper, paprika, garlic powder, and Italian seasoning in a shallow dish. Coat chicken pieces thoroughly in the mixture, pressing lightly. Shake off excess flour.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4 to 5 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and wipe pan clean.
04 - Reduce heat to medium and melt 1 stick of butter in the same skillet. Add minced garlic and stir constantly for 1 minute until fragrant. Pour in heavy cream and continue stirring to prevent sticking.
05 - Add salt, pepper, garlic powder, and Italian seasoning. Gradually stir in Parmesan cheese until the sauce thickens and becomes creamy.
06 - Add frozen cheese tortellini into the Alfredo sauce. Cover and simmer gently for 5 minutes until tortellini are tender and infused with sauce flavor.
07 - In a separate bowl, toss cooked chicken with buffalo sauce until evenly coated. Add buffalo chicken to the tortellini Alfredo. Sprinkle additional Parmesan and dried parsley on top. Serve immediately.

# Extra Tips & Details:

01 - Patting chicken dry before seasoning ensures a crisp coating.
02 - Add Parmesan cheese gradually to avoid lumps in the sauce.
03 - Allow tortellini to finish cooking in the sauce to maximize flavor absorption.
04 - Leftovers store well refrigerated; reheat slowly with a splash of cream to maintain sauce texture.

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