Buffalo Chicken Tortellini Alfredo
This creamy pasta features tender chicken, cheesy tortellini, and bold buffalo sauce, offering a spicy and comforting dish perfect for flavorful weeknight dinners.
Equipment
- 1 large pot for boiling tortellini
- 1 large skillet for sautéing and sauce
- 1 colander for draining pasta
Ingredients
- 1 pound cheese tortellini
- 2 cups cooked chicken shredded or diced
- 2 to 3 tablespoons olive oil or butter
- 3 to 4 garlic cloves minced
- 1½ to 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ to ¾ cup buffalo wing sauce adjust to taste
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped green onions or parsley
- Optional: blue cheese crumbles for serving
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente, then drain.
- Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth.
- Add buffalo wing sauce to the skillet and mix well. Adjust the amount for desired spice level.
- Add the cooked chicken and drained tortellini to the sauce. Toss gently to coat evenly.
- Season with salt and freshly ground black pepper to taste. Serve warm, garnished with chopped green onions or parsley and blue cheese crumbles if desired.
Notes
- Adjust buffalo sauce for preferred heat.
- Add pasta water if sauce is too thick.
- Use rotisserie or leftover chicken to save time.
- Pairs well with garlic bread or salad.