Buffalo Chicken Tortellini Alfredo
Serves 1
Directions
- 1Heat a skillet over medium heat.
- 2Add butter and oil to the skillet and let it heat up.
- 3Season half a cup of flour with salt, pepper, garlic powder, paprika, and Italian seasoning.
- 4Toss in cut-up chicken and shake it around until it's all coated.
- 5Shake off any extra flour from the chicken.
- 6Toss the chicken into the pan and cook until it's nice and crispy and golden brown, ensuring it's cooked through.
- 7Remove the cooked chicken from the pan and wipe out any extra grease.
- 8For the sauce, melt one stick of butter in the pan.
- 9Toss in two tablespoons of minced garlic.
- 10Add one and a quarter cups each of heavy cream and Parmesan cheese.
- 11Season the sauce with salt, pepper, garlic powder, and Italian seasoning.
- 12Stir the sauce until it's nice and thick.
- 13Drop in a bag of slightly freezer-burned tortellini.
- 14Cover the pan for about five minutes to cook the pasta.
- 15While the pasta cooks, add buffalo sauce to the chicken and shake it around until it's all coated.
- 16After five minutes, the tortellini should be cooked.
- 17Top the tortellini with the buffalo chicken.
- 18Garnish with fresh Parmesan to make it look fancy.
Ingredients
- 2 whole large chicken breasts
- null salt
- null pepper
- null garlic powder
- 0.5 cup flour
- 0.5 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- 1 stick butter
- 2 tbsp minced garlic
- 1.25 cups heavy cream
- 1.25 cups shredded Parmesan cheese
- 0.5 tsp Salt and Pepper
- 1 tsp Garlic Powder and Italian Seasoning
- 19 oz bag frozen cheese tortellini
- null Mild Sweet Baby Ray's Buffalo Sauce
- null dried parsley
Equipment
skilletbowllidspatula
Tips
- This recipe is a dream dinner as it combines two all-time favorites and is not too hard to make.
- Make sure the chicken cooks until it's nice and crispy and golden brown.
- Add fresh Parmesan to make the dish look fancy before serving