Buffalo Chicken Tortellini Alfredo (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 large chicken breasts, cut into cubes
02 - Salt, pepper, and garlic powder for initial seasoning
03 - ½ cup all-purpose flour
04 - ½ tsp salt
05 - ½ tsp black pepper
06 - ½ tsp paprika
07 - ½ tsp garlic powder
08 - 1 tsp Italian seasoning
09 - 1 tbsp olive oil
10 - 2 tbsp butter

→ For the Alfredo Sauce

11 - 1 stick (½ cup) butter
12 - 2 tbsp minced garlic
13 - 1¼ cups heavy cream
14 - 1¼ cups shredded Parmesan cheese
15 - ½ tsp salt
16 - ½ tsp black pepper
17 - 1 tsp garlic powder
18 - 1 tsp Italian seasoning

→ For Assembly

19 - 19 oz bag frozen cheese tortellini
20 - Sweet Baby Ray's Mild Buffalo Sauce (enough to coat chicken)
21 - Extra Parmesan cheese for topping
22 - Dried parsley for garnish

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - While the tortellini is cooking, toss your cooked chicken cubes with buffalo sauce in a bowl until they're well coated.
07 - 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.

# Notes:

01 - This is a one-pan meal after you cook the chicken - the tortellini cooks right in the alfredo sauce.
02 - Frozen tortellini doesn't need to be thawed first - it cooks perfectly straight from frozen.
03 - Sweet Baby Ray's buffalo sauce is milder, so adjust the amount based on how much heat you like.
04 - The chicken gets tossed in buffalo sauce at the end, so it stays crispy on the outside.
05 - Make sure to wipe out excess grease before making the alfredo so your sauce isn't oily.
06 - Leftovers keep in the fridge for up to 3 days. Add a splash of cream or milk when reheating to loosen the sauce.

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