One-Pot Buffalo Chicken Tortellini Recipe – an easy and delicious weeknight dinner! Cheesy tortellini, tender chicken, and a creamy buffalo sauce come together in one pan for a spicy, comforting meal the whole family will love. Quick to make and even quicker to disappear!
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Buffalo Chicken Pasta
This One-Pot Buffalo Chicken Tortellini is comfort food with a kick. Tender chunks of chicken, cheesy tortellini, and a creamy, spicy buffalo sauce that brings the perfect balance of heat and richness. Every bite is loaded with flavor—from the tangy hot sauce to the gooey melted cheese that clings to the pasta. The best part? It all comes together in one pan, so you get big flavor with minimal cleanup. Perfect for busy weeknights or anytime you’re in the mood for something hearty with a little attitude.
How to Make One-Pot Buffalo Chicken Tortellini
This dish is effortless to make with only a few simple ingredients. Heat olive oil or butter in a large skillet over medium-high heat. Add minced garlic cloves and cook for about 30 seconds. Add cream cheese, chicken broth, buffalo wing sauce, and heavy cream to the pan and cook until smooth.
Bring the sauce to a boil and add refrigerated cheese tortellini. Reduce to medium heat and simmer until the pasta is tender. Stir in shredded chicken and cheddar cheese and cook over low heat until the cheese melts – season with salt and black pepper to taste. Garnish with crumbled bacon and green onions.
Helpful Tips & Frequently Asked Questions
- You can use any cooked chicken that you enjoy – rotisserie chicken, boneless skinless chicken breasts, chicken thighs, or chicken tenderloins all work great in this dish.
- I use cheese-filled tortellini. You can use any filled tortellini that you enjoy.
- Variations/Additions:
- spinach
- broccoli
- onion or shallot
- celery
- red pepper flakes
- sun-dried tomatoes
- I use Frank’s Hot Sauce or Buffalo Wing sauce.
- Here is our recipe for Homemade Ranch Dressing Mix made with buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper: https://www.plainchicken.com/homemade-ranch-dressing-mix/
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop.
- You may need to add a splash of chicken broth or heavy cream when reheating, as the pasta will absorb some of the sauce during refrigeration.
What to Serve with Buffalo Chicken Tortellini
One-Pot Buffalo Chicken Tortellini packs a punch, so pairing it with something cool and refreshing helps balance out the heat.
- A simple green salad with ranch or blue cheese dressing is always a good move—it adds crunch and a creamy contrast to the spicy pasta.
- You could also serve it with some celery and carrot sticks on the side to play up those classic buffalo wing vibes.
- Garlic bread or a buttery dinner roll is great for soaking up the extra sauce.
- And if you’re feeding a crowd, a platter of deviled eggs or a crisp cucumber salad would round out the meal without stealing the spotlight.
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One-Pot Buffalo Chicken Tortellini
Yield: 4 people
One-Pot Buffalo Chicken Tortellini Recipe – an easy and delicious weeknight dinner! Cheesy tortellini, tender chicken, and a creamy buffalo sauce come together in one pan for a spicy, comforting meal the whole family will love. Quick to make and even quicker to disappear!
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 1 -lb package 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
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Heat butter in a large skillet over medium-high heat. Add minced garlic cloves and cook for about 30 seconds.
-
Add cream cheese, chicken broth, buffalo wing sauce, and heavy cream to the pan and cook until smooth.
-
Bring the sauce to a boil and add refrigerated cheese tortellini. Reduce to medium heat and simmer for 8-10 minutes, until the pasta is tender.
-
Stir in cooked chopped chicken and shredded cheddar cheese and cook over low heat until the cheese melts – season with salt and black pepper to taste. Garnish with crumbled bacon and green onions.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I use Frank’s Red Hot Sauce or Frank’s Buffalo Wing Sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stovetop.
- You may need to add a splash of chicken broth or heavy cream when reheating – the pasta will absorb some of the sauce while it is refrigerated.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
