Buffalo Chicken Tortellini Alfredo
This creamy, spicy pasta blends tender chicken, cheesy tortellini, and bold buffalo sauce for a rich, comforting dish perfect for warming meals with a flavorful kick.
Equipment
- 1 large pot for boiling tortellini
- 1 large skillet for preparing sauce
Ingredients
- 1 lb cheese tortellini
- 2 cups cooked chicken shredded or diced
- 2-3 tablespoons olive oil or butter
- 3-4 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: chopped green onions or parsley for garnish
- Optional: blue cheese crumbles for serving
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and set aside.
- 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 heat to a gentle simmer. Stir in grated Parmesan until the sauce is smooth.
- Mix in buffalo wing sauce and adjust amount to preferred spice level.
- Add cooked chicken and drained tortellini to the sauce. Toss gently to coat everything evenly.
- Season with salt and pepper to taste. Serve warm, garnished with green onions or parsley, and blue cheese crumbles if desired.
Notes
- Adjust buffalo sauce to control heat level.
- Add pasta water to thin sauce if needed.
- Use rotisserie chicken for convenience.
- Pairs well with garlic bread or salad.