Is there anything better than a dinner that comes together in one pot in about 20 minutes? This recipe for One Pot Buffalo Chicken Tortellini was born on one of those hectic weeknights when the idea of cooking; and the subsequent mountain of dishes; felt completely overwhelming. I love Buffalo chicken dip and I love pasta, so I decided to smash them together into the ultimate comfort food skillet. The result was an instant family favorite: a creamy, tangy, cheesy dream that satisfies cravings and makes cleanup a total breeze. It’s the perfect solution when you need something fast, flavorful, and fun.
Let’s talk about the bowl of comfort you’re about to create. This dish is creamy, tangy, savory, and undeniably addictive. The base is a smooth, velvety sauce built from a quick garlic butter roux and chicken broth. That classic Buffalo flavor; a perfect balance of tangy, spicy, and slightly vinegary; comes from the hot sauce, which is beautifully mellowed by cool, herby ranch dressing. Tender, cheesy tortellini and shredded chicken soak up all that amazing flavor, while a double layer of melted cheese on top makes every bite lusciously rich and gooey. It’s hearty, satisfying, and packed with the familiar, craveable taste of your favorite game day dip in a complete meal.
Why You’ll Make This Recipe on Repeat
- One Pot, 20 Minutes: Seriously minimal cleanup and lightning fast cooking.
- Crowd Pleasing Comfort Food: Kids and adults alike go crazy for the cheesy, Buffalo ranch flavor combo.
- Packed with Shortcuts: Uses pre cooked chicken and refrigerated tortellini for ultimate convenience.
- Perfect for Using Leftovers: A fantastic way to use up leftover rotisserie or grilled chicken.
Expert Tips & Tricks for Perfect Tortellini
- Shred Your Own Cheese: I cannot stress this enough! Pre shredded cheese is coated with anti caking agents (like potato starch) that prevent it from melting smoothly. Taking 2 minutes to shred a block of cheddar and mozzarella will give you a luxuriously creamy, velvety sauce instead of a grainy one.
- Don’t Skip the Roux: Cooking the flour in the butter for a full 1-2 minutes is crucial. This cooks out the raw flour taste and creates the foundation that thickens your sauce beautifully without any lumps.
- Whisk Constantly When Adding Broth: Pour the chicken broth in slowly while whisking non stop. This gradual incorporation is the secret to a perfectly smooth, lump free sauce base.
- Adjust the Heat to Your Taste: Start with the ½ cup of Buffalo sauce. Once everything is combined, taste and add more sauce, 1 tablespoon at a time, until it reaches your preferred level of spicy, tangy perfection.
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can shred the chicken and cheese ahead of time. The full dish is best served fresh, but you can prepare the roux based sauce and store it in the fridge for a day, then reheat and continue with the recipe.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or in a saucepan on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if it has thickened too much.
Freezing Instructions: Due to the dairy based sauce and pasta, freezing is not recommended. The sauce may separate and the tortellini can become mushy upon thawing.
Step by Step Instructions
1Build the Sauce Base: In a large, deep skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Sprinkle the 2 tablespoons of flour over the butter and garlic. Whisk constantly for 1-2 minutes to form a pale golden paste (this is your roux).
2Create the Creamy Broth: Slowly pour in the 2 ½ cups of chicken broth while whisking constantly. This prevents lumps. Let the mixture simmer for about 2 minutes; it will thicken slightly.
3Cook the Tortellini: Add the entire 20 ounce package of refrigerated cheese tortellini to the skillet. Bring the liquid back to a gentle boil. Cook for about 4 minutes, stirring occasionally, until the tortellini are tender and cooked through.
4Combine Everything: Reduce the heat to low. To the pot, add the 2 cups of shredded chicken, ½ cup of Buffalo wing sauce, ½ cup of ranch dressing, and 1 cup of the shredded cheese mix. Stir until everything is warmly combined, the cheese is melted, and the tortellini are coated in the creamy, orange hued sauce.
5Melt the Final Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the tortellini mixture. Cover the skillet with a lid and let it sit off the heat (or on the lowest warm setting) for 2-3 minutes, just until the cheese on top is beautifully melted.
6Serve: Garnish with chopped green onions or fresh parsley if desired, and serve immediately.
Ingredient Substitutions
Dietary Swaps:
- Gluten Free: Use a 1:1 gluten free all purpose flour for the roux and ensure your chicken broth and Buffalo sauce are certified gluten free. Substitute the tortellini with your favorite gluten free pasta.
- Dairy Free: Use a plant based butter, your favorite dairy free ranch dressing, and dairy free shredded cheese. Note: the flavor profile will change.
Common Substitutes:
- Chicken: Rotisserie chicken is the ultimate shortcut. You can also use leftover grilled or baked chicken, or even canned chicken (drained well).
- Pasta: No cheese tortellini? Regular cheese filled ravioli or even mini chicken filled tortellini work great. In a real pinch, a short pasta like penne or rotini can be used (adjust cook time per package directions).
- Buffalo Sauce: Frank’s RedHot is the classic choice. You can use another cayenne pepper based sauce like Texas Pete. For a milder flavor, use half Buffalo sauce and half chicken broth.
- Ranch Dressing: Blue cheese dressing is a fantastic alternative for true Buffalo wing enthusiasts. For a lighter touch, you can use a ranch Greek yogurt dip.
Serving Suggestions
This rich and creamy dish is a full meal in a skillet! To balance it out, serve it with a simple, crisp side like celery sticks, carrot sticks, or a cool wedge salad with blue cheese dressing. A loaf of crusty bread is perfect for soaking up any extra sauce.
For drink pairings, stick with the game day theme: a cold, crisp lager or a dry hard cider cuts through the richness. For a non alcoholic option, sparkling water with lemon or iced tea works perfectly.
Frequently Asked Questions (FAQ)
Can I use frozen tortellini instead of refrigerated?
Yes, but you may need to add a couple extra minutes to the boiling time. Follow the package instructions for boiling time as a guide, and just cook them directly in the sauce.
My sauce seems too thick. How can I thin it out?
Simply stir in an additional ¼ to ½ cup of chicken broth or milk until you reach your desired creamy consistency.
Can I make this without the ranch dressing?
The ranch is key for cooling the spice and adding creaminess. If you must omit it, substitute with an additional ¼ cup of chicken broth and ¼ cup of sour cream or cream cheese.
What’s the best way to shred cooked chicken?
For super tender shreds, let slightly cooled chicken breasts stand for 5 minutes, then use two forks to pull the meat apart. For a quicker method, place warm chicken in the bowl of a stand mixer and use the paddle attachment on low speed for 20-30 seconds.
Equipment List
- Large, Deep Skillet or Dutch Oven (4-5 quart): Essential for one pot cooking with enough room to stir.
- Whisk: Crucial for creating a smooth roux and lump free sauce.
- Box Grater: For shredding your cheese from a block for the best melt.
- Measuring Cups and Spoons
One Pot Buffalo Chicken Tortellini
Ingredients
- 2 tablespoons butter
- 1 clove garlic minced
- 2 tablespoons all purpose flour
- 2 ½ cups chicken broth
- 1 20 ounce package refrigerated cheese tortellini
- 2 cups cooked shredded chicken
- ½ cup Buffalo wing sauce like Frank's RedHot
- ½ cup ranch dressing
- 2 cups shredded cheese a mix of cheddar and mozzarella, divided
Instructions
- In a large, deep skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in chicken broth until smooth. Simmer for 2 minutes.
- Add tortellini to the skillet. Bring to a boil and cook for 4 minutes, stirring often.
- Reduce heat to low. Stir in shredded chicken, Buffalo sauce, ranch dressing, and 1 cup of the shredded cheese.
- Sprinkle remaining 1 cup of cheese over the top. Cover with a lid for 2-3 minutes off heat until cheese is melted. Serve immediately.
