If you love bold flavors and effortless cooking, then this One-Pot Buffalo Chicken Tortellini Recipe is about to become your new go-to comfort food. Creamy, spicy, and cheesy, it brings together tender cheese tortellini and spicy buffalo chicken in one satisfying skillet, making dinner both simple and spectacular. You get all the rich flavor of a classic buffalo wing dinner with the ease of one pot, perfect for busy weeknights or whenever you need a cozy, crowd-pleasing meal without fuss.
Ingredients You’ll Need
Every ingredient in this One-Pot Buffalo Chicken Tortellini Recipe plays a starring role, coming together to create a perfect balance of creamy, spicy, and savory flavors with a touch of crunch. From the silky cream cheese that enriches the sauce to the punchy Frank’s hot sauce that delivers that authentic buffalo kick, each element is essential to crafting this dish’s irresistible character.
- 2 Tbsp butter: Provides a rich base and helps gently toast the garlic for a fragrant start.
- 1 Tbsp minced garlic: Brings a fresh, aromatic depth that complements the spiciness.
- 1-lb package refrigerated cheese tortellini (uncooked): A tender, cheesy pasta that soaks up the saucy goodness.
- ½ cup heavy cream: Adds a luxurious creaminess that mellows the heat perfectly.
- 2 cups low-sodium chicken broth: Keeps the sauce flavorful yet balanced while cooking the pasta.
- 1 cup shredded cheddar cheese: Melts into gooey pockets of sharp, cheesy flavor.
- 4-oz cream cheese (softened): Creates a velvety sauce that clings beautifully to each tortellini.
- ½ cup Frank’s hot sauce or wing sauce: The star ingredient that delivers that iconic buffalo heat and tang.
- 2 cups cooked chopped chicken: Adds hearty protein and soaks up the sauce for every bite.
- 2 Tbsp ranch dressing mix: Brings a savory herbaceous boost that balances the spice.
- ¼ cup cooked chopped bacon: Adds smoky crunch as a finishing touch.
- 2 chopped green onions: Fresh, mild onion flavor brightens the dish and adds color.
How to Make One-Pot Buffalo Chicken Tortellini Recipe
Step 1: Sauté the Garlic
Start by melting the butter in a large skillet over medium-high heat, then toss in the minced garlic. Let it cook for about 30 seconds until fragrant but not browned. This quick step builds the aromatic foundation for the creamy buffalo sauce that’s coming next.
Step 2: Create the Buffalo Cream Sauce
Add the softened cream cheese, chicken broth, Frank’s hot sauce, ranch dressing mix, and heavy cream right into the pan. Stir and cook everything together until it forms a smooth, rich sauce. This luscious buffalo cream sauce is what makes the dish so irresistibly creamy and packed with heat.
Step 3: Cook the Tortellini
Bring the sauce to a gentle boil and add the refrigerated cheese tortellini directly to the pan. Reduce the heat to medium and let everything simmer for 8 to 10 minutes. The tortellini cooks perfectly in the sauce, absorbing all those delicious flavors while becoming tender and pillowy.
Step 4: Add Chicken and Cheese
Stir in the cooked chopped chicken and shredded cheddar cheese, then lower the heat to low. Cook until the cheese melts into the sauce, creating ooey-gooey bites of cheesy buffalo chicken pasta. Don’t forget to taste and adjust with salt and black pepper as needed.
Step 5: Garnish for Extra Flavor
Finish the dish by sprinkling the cooked chopped bacon and fresh chopped green onions over the top. These final touches bring in bold smoky crunch and a pop of fresh color that make every forkful exciting.
How to Serve One-Pot Buffalo Chicken Tortellini Recipe
Garnishes
Beyond bacon and green onions, you can add a drizzle of cool ranch dressing or crumbled blue cheese to amplify the classic buffalo wing vibe. A sprinkle of freshly chopped parsley adds a fresh herbaceous brightness that balances the rich sauce.
Side Dishes
This dish is hearty enough to enjoy on its own, but if you want a full meal, crunchy celery sticks or a crisp green salad provide refreshing contrast. Garlic bread or buttery dinner rolls also make perfect companions for soaking up any leftover sauce.
Creative Ways to Present
For a fun twist, serve your One-Pot Buffalo Chicken Tortellini Recipe in mini cast iron skillets at the table so everyone can enjoy individual portions sizzling with ooey-gooey cheese. Or, toss the finished pasta with a handful of crispy fried onions before serving for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Because it’s a one-pot dish, the flavors meld beautifully overnight, making the leftovers often taste even better the next day.
Freezing
This recipe freezes well if you want to save some for later. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
For reheating, gently warm the leftovers in a skillet over low heat, stirring occasionally and adding a splash of chicken broth or milk if the sauce feels too thick. You can also microwave individual servings in short bursts, stirring in between, until heated through.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well. You may need to add a minute or two to the simmering step until the pasta is tender, but the sauce will still absorb beautifully.
What type of chicken works best for this recipe?
Cooked chicken breast or rotisserie chicken both work perfectly. Just chop it into bite-sized pieces and add it toward the end to warm through without drying out.
Is there a way to make this dish less spicy?
Definitely. You can reduce the amount of Frank’s hot sauce or choose a milder wing sauce. Adding a little extra cream or cheese can also help tone down the heat while keeping it creamy and flavorful.
Can I substitute the butter or cream cheese in the sauce?
Butter adds richness and flavor, so you can swap it for olive oil for a lighter option, but the sauce may be less creamy. For cream cheese, mascarpone or ricotta can be good alternatives to keep that smooth texture.
What sides pair well with this dish?
Simple sides like a crisp green salad, roasted vegetables, or crunchy celery sticks all complement the spicy richness nicely, balancing the meal with freshness and texture.
Final Thoughts
This One-Pot Buffalo Chicken Tortellini Recipe is pure delicious comfort that comes together quickly and beautifully in one pan. Whether you’re craving spicy, creamy eats or want a fuss-free meal that feels special, this recipe has you covered. Give it a try soon and watch it become a fast favorite in your dinner rotation!
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One-Pot Buffalo Chicken Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Buffalo Chicken Tortellini is a creamy, spicy, and cheesy skillet meal combining tender cheese tortellini with zesty buffalo chicken, rich cream cheese sauce, and savory bacon and green onions for garnish. Ready in just 25 minutes, it’s a flavorful, comforting dinner perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 1 lb refrigerated cheese tortellini, uncooked
- ½ cup heavy cream
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ cup Frank’s hot sauce or wing sauce
- 2 cups cooked chopped chicken
- 2 Tbsp ranch dressing mix
- ¼ cup cooked chopped bacon
- 2 chopped green onions
Instructions
- Heat Butter and Garlic: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add 1 tablespoon minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Prepare Sauce: Stir in 4 ounces of softened cream cheese, 2 cups low-sodium chicken broth, ½ cup Frank’s hot sauce, 2 tablespoons ranch dressing mix, and ½ cup heavy cream. Cook, stirring frequently, until the sauce becomes smooth and well combined.
- Cook Tortellini: Bring the sauce to a boil, then add 1 pound of uncooked refrigerated cheese tortellini. Reduce the heat to medium and simmer for 8–10 minutes, stirring occasionally, until the tortellini are tender and fully cooked.
- Add Chicken and Cheese: Stir in 2 cups cooked chopped chicken and 1 cup shredded cheddar cheese. Lower the heat to low and cook until the cheddar cheese melts completely. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Remove from heat and sprinkle with ¼ cup cooked chopped bacon and 2 chopped green onions. Serve warm for a delicious one-pot meal.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- Substitute cooked rotisserie chicken if you want to save time.
- Adjust the amount of hot sauce to your preferred spice level.
- For a richer sauce, add a bit more cream cheese or heavy cream.
- If you don’t have ranch dressing mix, use your favorite ranch seasoning blend or powder.
