One Pot Buffalo Chicken Tortellini
Enjoy cheesy tortellini with chunks of tender chicken tossed in a creamy, buffalo Alfredo sauce.
- 1 pack 20-ounce cheese tortellini
- 2 tablespoons buffalo wing sauce
- 3 cups cooked chicken, chopped chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 4 tablespoons butter
Cook the tortellini in a medium pot according to the package directions. Drain the pasta.
Add the cream, Parmesan cheese and butter to the pot and mix well until the butter has melted and the sauce has thickened slightly. Stir in the buffalo sauce and cooked chicken.
Return the pasta to the pot and toss until well coated. Simmer for 2–3 minutes before serving. Garnish with a sprinkle of Parmesan cheese.