Description
This creamy, zesty Buffalo Chicken Tortellini brings together the bold flavors of buffalo chicken and the comforting goodness of stuffed pasta in a one-skillet meal. Ready in 30 minutes, it’s perfect for weeknights or any occasion.
Ingredients
1.5 lbs Boneless Skinless Chicken Breasts
20 oz Cheese Tortellini
4 tbsp Unsalted Butter
2 tbsp Olive Oil
1 cup Reduced-fat Milk
1 cup Ranch Dressing
1 tbsp Frank’s RedHot Buffalo Sauce (or milder alternative for less heat)
1 cup Shredded Cheddar Cheese
1/4 cup Freshly Grated Parmesan Cheese
1/2 tsp Garlic Powder
1/2 tsp Onions Powder
Salt and Black Pepper to Taste
Instructions
Heat oven to 375°F (190°C).
In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat.
Add chicken pieces and cook until browned and nearly cooked through (about 5-7 minutes). Season with garlic powder, onion powder, salt, and pepper.
Add tortellini to the pan and cook for 2 minutes to slightly brown.
In a bowl, mix milk, ranch dressing, buffalo sauce, and remaining 2 tbsp butter until smooth.
Pour the sauce over the chicken and tortellini. Sprinkle with cheddar cheese and let simmer until hot and bubbling (about 5-7 minutes). Stir to combine.
Transfer to an oven-safe baking dish and top with Parmesan cheese. Bake for 10-12 minutes, until golden and bubbly.
Let rest for 5 minutes before serving.
Notes
Use chicken thighs for a juicier result.
For a vegan option, substitute chicken with tofu or vegan chicken and use vegan cheese/vegetarian-friendly tortellini.
Can be served with a side salad or steamed veggies for a balanced meal.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg