Ingredients You’ll Need
- For the Chicken
- 2 large chicken breasts, cut into cubes
- Salt, pepper, and garlic powder for initial seasoning
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- For the Alfredo Sauce
- 1 stick (½ cup) butter
- 2 tbsp minced garlic
- 1¼ cups heavy cream
- 1¼ cups shredded Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- For Assembly
- 19 oz bag frozen cheese tortellini
- Sweet Baby Ray’s Mild Buffalo Sauce (enough to coat chicken)
- Extra Parmesan cheese for topping
- Dried parsley for garnish
How to Make It
1. Prep and Season Chicken: Cut the chicken breasts into bite-sized cubes and season them with some salt, pepper, and garlic powder. In a shallow bowl or container, mix together the flour, half teaspoon each of salt, pepper, paprika, and garlic powder, plus the teaspoon of Italian seasoning. Dredge the seasoned chicken pieces in the flour mixture until evenly coated.
2. Cook the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the floured chicken pieces and cook for 4 to 5 minutes on each side until they’re golden brown and reach an internal temperature of 165°F. Take the chicken out of the pan and set it aside. Wipe out any excess grease from the skillet.
3. Start the Alfredo Sauce: In the same skillet, melt the stick of butter over medium heat. Add the minced garlic and stir well for about 30 seconds until fragrant.
4. Build the Sauce: Pour in the heavy cream, stirring constantly. Add the half teaspoon each of salt and pepper, the teaspoon of garlic powder, and the teaspoon of Italian seasoning. Stir in the shredded Parmesan cheese and keep stirring until the sauce thickens to your liking.
5. Cook the Tortellini: Once your alfredo sauce is the right consistency, add the frozen cheese tortellini straight to the sauce. Cover with a lid and let it cook for about 5 minutes, or until the tortellini are tender. Stir occasionally.
6. Toss Chicken with Buffalo Sauce: While the tortellini is cooking, toss your cooked chicken cubes with buffalo sauce in a bowl until they’re well coated.
7. Assemble and Serve: Top the creamy tortellini alfredo with the buffalo chicken. Sprinkle with extra Parmesan cheese and some dried parsley. Serve hot and enjoy your one-pan dinner.
Extra Information
- This is a one-pan meal after you cook the chicken – the tortellini cooks right in the alfredo sauce.
- Frozen tortellini doesn’t need to be thawed first – it cooks perfectly straight from frozen.
- Sweet Baby Ray’s buffalo sauce is milder, so adjust the amount based on how much heat you like.
- The chicken gets tossed in buffalo sauce at the end, so it stays crispy on the outside.
- Make sure to wipe out excess grease before making the alfredo so your sauce isn’t oily.
- Leftovers keep in the fridge for up to 3 days. Add a splash of cream or milk when reheating to loosen the sauce.
Essential Tools
- Large skillet with lid
- Shallow bowl for dredging
- Wooden spoon or spatula
- Meat thermometer (optional but helpful)
- Small bowl for tossing chicken with sauce