Let me tell you about the night I first made Buffalo Chicken Tortellini. It was one of those “what do I have in the fridge?” moments that turned into a family favorite. The creamy cheese tortellini soaked up that spicy buffalo sauce so perfectly, and when I added the shredded chicken and Parmesan? Wow. My kids went back for thirds!
This dish is my go to when I need something quick but packed with flavor. It combines everything I love about buffalo chicken wings with the comfort of pasta. The best part? You can have it on the table in under 30 minutes. Trust me, once you try this creamy, spicy, cheesy goodness, you’ll be making it every game day and weeknight.
Table of Contents
Why You’ll Love This Buffalo Chicken Tortellini
Let me count the ways this dish will become your new favorite!
- Crazy quick: From fridge to table in 30 minutes flat – perfect for those “what’s for dinner?” panic moments
- Creamy meets spicy: That smooth parmesan sauce tames the buffalo heat just right (but you can always add more kick!)
- One pan wonder: Minimal cleanup means more time to actually enjoy your meal
- Crowd pleaser: Works for game day parties or picky kid dinners (my crew devours it)
- Leftover magic: Tastes even better the next day when the flavors really mingle
Seriously, it’s like buffalo wings and mac and cheese had the most delicious pasta baby ever.
Ingredients for Buffalo Chicken Tortellini
Here’s what you’ll need to make this flavor-packed dish. I always say the right ingredients make all the difference, and this combo is magical!
- 1 lb cheese tortellini – the squishy little pockets soak up the sauce perfectly
- 2 cups shredded cooked chicken – leftover rotisserie chicken works wonders here
- 1 cup buffalo sauce – pick your favorite brand or heat level
- 1 cup heavy cream – this is what creates that luscious, velvety texture
- 1 cup grated Parmesan cheese – freshly grated melts so much better than pre-shredded
- 1 tablespoon olive oil – just enough to get things sizzling
- 2 cloves garlic, minced – because everything’s better with garlic
- 1/2 teaspoon each salt and black pepper – to wake up all those flavors
- Chopped green onions and fresh parsley for garnish – that fresh pop of color and flavor
See? Nothing fancy, just good honest ingredients that work together beautifully. Now let’s get cooking!
Ingredient Substitutions & Variations
You know how I’m always tweaking recipes? Here are my favorite ways to make this Buffalo Chicken Tortellini your own:
- Out of heavy cream? Greek yogurt or half-and-half work in a pinch. The yogurt adds a nice tang that plays well with the buffalo sauce.
- Vegetarian twist: Skip the chicken and toss in roasted cauliflower instead. You won’t miss the meat, I promise!
- Extra crunch: Chopped celery tossed in at the end gives that classic buffalo wing experience.
- Cheese lovers: Mix in some crumbled blue cheese with the Parmesan for serious flavor depth.
- Heat seekers: Add a dash of cayenne or extra buffalo sauce if you really want to sweat!
The beauty of this recipe is how flexible it is. Don’t be afraid to play around!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one! Just grab:
- A large skillet – big enough to toss everything together without making a mess
- A cooking pot – for boiling those delicious cheese-filled tortellini
That’s it! I love recipes that don’t require digging through drawers for special tools. Now let’s move on to the fun part – cooking!
How to Make Buffalo Chicken Tortellini
Okay, let’s dive into the good stuff! Making this dish is easier than you think, and I’ll walk you through each step so you get it perfect on your first try. Promise!
Step 1: Cook the Tortellini
First things first – get that water boiling! Cook your cheese tortellini according to the package directions. I like mine al dente so it holds up to the sauce. Drain it well (those little pasta pockets hold water like tiny sponges) and set it aside while you work on the magic sauce.
Step 2: Sauté Garlic and Chicken
Heat your olive oil in that big skillet over medium heat. When it shimmers, toss in your minced garlic. Oh, that smell! When it gets fragrant (about 1-2 minutes), add your shredded chicken. Stir in that glorious buffalo sauce until every piece of chicken is coated in spicy goodness. Let it all get cozy together for about 3-4 minutes until everything’s heated through.
Step 3: Create the Creamy Buffalo Sauce
Here comes the dreamy part! Pour in your heavy cream and bring it to a gentle simmer. Turn the heat down low: We don’t want any scorched cream disasters. Now sprinkle in that Parmesan cheese and stir, stir, stir until it’s all melted into the most luscious sauce you’ve ever seen. The cheese thickens it up perfectly while taming that buffalo spice just right.
Step 4: Combine and Garnish
Time for the grand finale! Add your cooked tortellini to the skillet and gently toss everything together until each little pasta pocket is coated in that creamy, spicy sauce. Give it a taste – add salt and pepper if needed. Top with those fresh green onions and parsley for color and freshness. Dig in while it’s hot and prepare for compliments!
Tips for Perfect Buffalo Chicken Tortellini
After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make it foolproof:
- Freshly grate that Parmesan: The pre-shredded stuff just doesn’t melt as smoothly. A microplane works wonders here.
- Don’t skip the garlic: Those two cloves add way more flavor than you’d think. Press them if you want extra punch!
- Low and slow with the cream: Keep the heat gentle when adding dairy to prevent curdling. Patience pays off.
- Reserve some pasta water: If your sauce gets too thick, a splash of starchy cooking water brings it right back.
- Adjust the heat: Start with less buffalo sauce if you’re sensitive to spice – you can always add more at the end.
Trust me, these little touches take your tortellini from good to “can I get this recipe?” amazing!
Serving Suggestions for Buffalo Chicken Tortellini
This dish is a complete meal on its own, but I love rounding it out with a few simple sides. A crisp green salad with ranch dressing cools down the spice perfectly. Garlic bread is my go to for soaking up every last drop of that creamy sauce.
For game day, serve it with celery sticks and extra ranch for dipping just like real buffalo wings! My kids love when I sprinkle extra Parmesan on top right at the table. However you serve it, just make sure you’ve got plenty of napkins handy it’s that good.
Storage & Reheating Instructions
Let me tell you how I keep leftovers of this Buffalo Chicken Tortellini tasting fresh! Store any extras in an airtight container in the fridge for up to 3 days.
When reheating, I splash in a little milk or cream and warm it gently on the stove over low heat. Stir often to keep that sauce creamy.
You can freeze it too, but the tortellini might get a bit soft when thawed. Just reheat frozen portions slowly with extra sauce stirred in. Trust me, it still tastes amazing!
Nutritional Information
Here’s the scoop on nutrition! Keep in mind these numbers can change based on your specific ingredients.
One serving packs about 520 calories, with protein from the chicken and tortellini, plus that creamy, cheesy goodness we all love. The exact amounts of carbs, fat, and other nutrients will vary depending on your buffalo sauce brand and cheese choices. It’s comfort food, not health food, but oh so worth it!
FAQs About Buffalo Chicken Tortellini
Can I use frozen tortellini?
Absolutely! Just cook it straight from frozen – no need to thaw. You might need an extra minute or two of cooking time. I actually keep a bag in the freezer for last minute dinners!
How spicy is this dish?
It’s got a nice kick, but not overwhelming. The cream and cheese really balance the heat. If you’re nervous, start with 3/4 cup buffalo sauce and add more at the end. My kids like it when I use mild sauce.
What if I don’t have cooked chicken?
No worries! I often grab a rotisserie chicken from the store. You can also quickly cook some chicken breasts while the tortellini boils. Leftover Thanksgiving turkey works great too in a pinch.
Can I make this ahead for a party?
You bet! Prepare everything but hold the garnishes. Right before serving, reheat gently with a splash of cream to loosen the sauce. The flavors actually get better as they sit!
Is there a lighter version?
Try using half-and-half instead of heavy cream, and go easy on the cheese. It won’t be quite as rich, but still delicious. I’ve even used whole milk in a pinch, just let the sauce simmer longer to thicken.
Easy & Flavorful Dinners to Try Next
If you enjoyed this Buffalo Chicken Tortellini, here are a few more simple and tasty meals you’ll love. They’re quick, comforting, and full of flavor.
- Try Pineapple Chicken and Rice for a sweet and savory one-pan dinner.
- Enjoy Honey Pepper Chicken if you want a sweet, spicy, and sticky chicken dish.
- Make Apple Cheesecake Tacos when you crave a fun, creamy dessert after dinner.
- Try the fresh Berry Cake for a light and fruity treat.
These easy recipes are perfect to explore next and keep your meals exciting!
Rate This Buffalo Chicken Tortellini Recipe
Did you make this Buffalo Chicken Tortellini? I’d love to hear how it turned out! Leave a quick rating below to let me know what you think.
Buffalo Chicken Tortellini
Equipment
- Large skillet
- cooking pot
Ingredients
Main Ingredients
- 1 lb cheese tortellini
- 2 cups cooked chicken shredded
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
Instructions
- Cook the cheese tortellini according to package instructions. Drain well and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shredded cooked chicken to the skillet along with the buffalo sauce. Stir to coat the chicken evenly and cook for 3-4 minutes until heated through.
- Pour in the heavy cream and bring the mixture to a simmer. Reduce heat to low.
- Stir in grated Parmesan cheese until melted and the sauce is smooth.
- Add the cooked tortellini to the skillet, tossing gently to coat the pasta fully with the buffalo cream sauce.
- Season with salt and black pepper to taste.
- Garnish with chopped green onions and fresh parsley before serving.
