Hey, y’all! This Buffalo Chicken Tortellini is the perfect mix of creamy, cheesy, and spicy, all in one pot. Tender chicken, cheesy tortellini, and bold buffalo sauce come together for a dinner that’s quick, comforting, and absolutely packed with flavor. It’s ideal for busy nights when you want something hearty and delicious without spending hours in the kitchen.
Buffalo Chicken Tortellini
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Buffalo Chicken Tortellini Ingredients
With a handful of simple ingredients like cooked chicken, tortellini, buffalo sauce, and cream cheese, this dish is easy to whip up and full of rich, creamy goodness. It’s perfect for using up leftover chicken or pulling together a quick meal that feels a little special.
- 16 oz. mild buffalo wing sauce
- 1 c. chicken broth1
- 15 oz. diced tomatoes, with juice
- 1 oz. packet ranch dressing mix
- 4 oz. cream cheese, softened
- 1 c. cheddar cheese
- 2 c. cooked chicken
- 20 oz. cheese tortellini
How to Make Buffalo Chicken Tortellini
Making Buffalo Chicken Tortellini is as simple as it gets. You’ll simmer a creamy buffalo sauce, stir in cooked chicken and cheesy tortellini, and finish it off with melty cheddar. Everything comes together in one pot, which means less cleanup and more time to enjoy your meal.
- In a large pot, add the buffalo wing sauce, chicken broth, and diced tomatoes. Bring to a simmer over medium-high heat.
- Stir in the ranch dressing mix and cream cheese, whisking until the cream cheese has fully dissolved.
- Add the cheddar cheese and stir until melted and smooth.
- Stir in the cooked chicken and cheese tortellini, mixing well to combine.
- Reduce the heat to medium, cover with a lid, and let cook for about 5 minutes, or until the tortellini is soft and tender. Stir once during cooking to prevent the tortellini from sticking to the bottom of the pot.
- Serve warm and garnish with fresh sliced green onions, if desired.
Pro Tips For Making This Recipe
- Both fresh and frozen cheese tortellini work well. If using frozen, you may need to add a couple of extra minutes to the cooking time.
- Make sure your cream cheese is fully softened before adding it to the pot. This will help it melt smoothly without leaving lumps.
- If you prefer a milder dish, use half the amount of buffalo sauce and add more to taste. For extra spice, toss in a pinch of red pepper flakes, a dash of hot sauce, or use spicier buffalo sauce.
- When adding and stirring the tortellini, mix gently to avoid breaking them. Over-stirring can cause them to lose their shape.
- Save time by using shredded rotisserie chicken or leftover cooked chicken to make this recipe even quicker.
Frequently Asked Questions
Yes! Frozen tortellini works perfectly. Just add a couple of extra minutes to the cooking time to ensure it’s tender.
The spice level depends on the buffalo sauce you use. If you prefer a milder flavor, reduce the amount of buffalo sauce or use a mild version. You can always add more to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce if needed.
It’s not recommended to freeze this dish, as the cream-based sauce may separate when reheated, and the tortellini can become mushy.
Other Buffalo Chicken Recipes You'll Love
- Buffalo Chicken Stuffed Rolls
- Buffalo Chicken Baked Potatoes
- Crockpot Buffalo Chicken Mac and Cheese
Buffalo Chicken Tortellini
This Buffalo Chicken Tortellini is the ultimate comfort food with a spicy twist. It’s perfect for family dinners, easy meal prep, or sharing with friends on game day. Simple to make and loaded with flavor, it’s a recipe you’ll come back to again and again!
Buffalo Chicken Tortellini
Ingredients
- 16 oz. mild buffalo wing sauce
- 1 c. chicken broth
- 15 oz. diced tomatoes with juice
- 1 oz. packet ranch dressing mix
- 4 oz. cream cheese softened
- 1 c. cheddar cheese
- 2 c. cooked chicken
- 20 oz. cheese tortellini
Instructions
- In a large pot, add the buffalo wing sauce, chicken broth, and diced tomatoes. Bring to a simmer over medium-high heat.
- Stir in the ranch dressing mix and cream cheese, whisking until the cream cheese has fully dissolved.
- Add the cheddar cheese and stir until melted and smooth.
- Stir in the cooked chicken and cheese tortellini, mixing well to combine.
- Reduce the heat to medium, cover with a lid, and let cook for about 5 minutes, or until the tortellini is soft and tender. Stir once during cooking to prevent the tortellini from sticking to the bottom of the pot.
- Serve warm and garnish with fresh sliced green onions, if desired.
Notes
- Both fresh and frozen cheese tortellini work well. If using frozen, you may need to add a couple of extra minutes to the cooking time.
- Make sure your cream cheese is fully softened before adding it to the pot. This will help it melt smoothly without leaving lumps.
- If you prefer a milder dish, use half the amount of buffalo sauce and add more to taste. For extra spice, toss in a pinch of red pepper flakes, a dash of hot sauce, or use spicier buffalo sauce.
- When adding and stirring the tortellini, mix gently to avoid breaking them. Over-stirring can cause them to lose their shape.
- Save time by using shredded rotisserie chicken or leftover cooked chicken to make this recipe even quicker.
Nutrition
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My best,
JC
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