Buffalo Chicken Tortellini Alfredo (Print Format)
Cheesy tortellini, spicy chicken, and creamy Alfredo combine for an easy weeknight dinner.
# Ingredients:
→ Chicken
01 -
2 large chicken breasts, cut into 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 tsp salt
07 -
1/2 tsp pepper
08 -
1/2 tsp paprika
09 -
1/2 tsp garlic powder
10 -
1 tsp Italian seasoning
→ Cooking Base
11 -
1 tbsp olive oil
12 -
2 tbsp butter
→ Alfredo Sauce
13 -
1 stick of butter
14 -
2 tbsp minced garlic
15 -
1 1/4 cups heavy cream
16 -
1 1/4 cups shredded Parmesan cheese
17 -
1/2 tsp salt
18 -
1/2 tsp pepper
19 -
1 tsp garlic powder
20 -
1 tsp Italian seasoning
→ Pasta
21 -
19 oz bag of frozen cheese tortellini
→ Garnish and Sauce
22 -
Mild Sweet Baby Ray’s Buffalo Sauce
23 -
Dried parsley, for garnish
# Steps:
01 -
Cut chicken into cubes and season with salt, pepper, and garlic powder.
02 -
Mix flour, 1/2 tsp each of salt, pepper, paprika, garlic powder, and 1 tsp Italian seasoning in a container. Dredge chicken in the mixture.
03 -
In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Cook chicken for 4-5 minutes on each side or until golden brown and internal temperature reaches 165°F. Remove chicken and wipe out excess grease from the skillet.
04 -
In the skillet, melt 1 stick of butter over medium heat. Add minced garlic and stir. Pour in heavy cream, stirring constantly.
05 -
Add 1/2 tsp each of salt and pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning. Gradually stir in Parmesan cheese until the sauce thickens.
06 -
Add frozen cheese tortellini to the Alfredo sauce. Cover with a lid and cook for about 5 minutes or until the tortellini is tender.
07 -
Toss cooked chicken with buffalo sauce and add to the tortellini Alfredo. Top with additional Parmesan cheese and dried parsley. Serve immediately.