One-Pot Buffalo Chicken Tortellini
This recipe is a quick and easy weeknight meal that’s full of flavor. It’s made in one pot, which means minimal cleanup!
Ingredients:
- 2 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons flour
- 2 ½ cups chicken broth
- 2 cups shredded cooked chicken (store-bought rotisserie chicken works great here!)
- 1 (20-ounce) package refrigerated cheese tortellini
- ½ cup buffalo wing sauce (start with less and add more to taste)
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- Chopped green onion (optional, for garnish)
- Crumbled blue cheese (optional, for garnish)
Cooking Guide:
- Melt butter in a large pot over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes, or until slightly thickened.
- Add the tortellini and cook according to package instructions, until al dente (usually about 5 minutes).
- Stir in the shredded chicken, buffalo sauce, ranch dressing, and cheddar cheese. Heat through for 1-2 minutes, until the cheese is melted and everything is warmed through.
- Taste and adjust the amount of buffalo sauce for your desired level of spice.
Tips:
- To make this recipe vegetarian, simply omit the chicken and add an extra cup of your favorite vegetables, such as broccoli florets, chopped carrots, or sliced bell peppers. Add the vegetables along with the tortellini in step 4.
- For a creamier sauce, you can add ½ cup of heavy cream or cream cheese along with the broth in step 3.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When serving, garnish with chopped green onion and crumbled blue cheese for an extra punch of flavor.
Enjoy this delicious and easy One-Pot Buffalo Chicken Tortellini!
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