One Pot Buffalo Chicken Tortellini is a simple 20 minute weeknight dinner! You’ll love the chicken tortellini with buffalo sauce, ranch, and melty cheese!
You all. An oldie, however a goo0die. Did you realize that I initially posted this formula on my blog on March 26, 2017?! That was an extremely brief timeframe after I initially began writing for a blog. This formula is something I consider one of my “infants” since it is so unique and fun! It in light of the fact that a peruser fave, in any case, since we’ve had such countless new perusers spring up throughout the most recent few years, I needed to give this post a decent facelift for certain new pictures, bit by bit headings, and another video as well! We love everything wild ox around here, particularly this Buffalo Chicken Dip, on the off chance that you do as well, congratulations, you’ve gone to the perfect spot!
TIPS FOR MAKING BUFFALO TORTELLINI:
- I’ve discovered that I like making this dish best in a huge 10 inch skillet (as in the photographs) that is just around 2-3 inches down. You can utilize a profound pot whenever liked or if that is the thing that you have.
- When cooking the tortellini, mix frequently during the 4 minutes, to guarantee that the tortellini all gets cooked altogether.
- Keep your life EASY. You can utilize a locally acquired rotisserie chicken on the off chance that you’d like, else we love to utilize my Crockpot Shredded Chicken just as this very simple Instant Pot Shredded Chicken.
- How about we talk cheddar, they aren’t completely made equivalent! In the event that you just have pre-destroyed sacked cheddar, it will do when absolutely necessary. Continuously remember however that newly destroyed cheddar will dissolve down much better, and that is the thing that I suggest you use.
One Pot Buffalo Chicken Tortellini is a simple 20 minute weeknight dinner! You’ll love the chicken tortellini with buffalo sauce, ranch, and melty cheese!
Ingredients
- 2 Tablespoons Butter
- 1 Clove Garlic, Minced
- 2 Tablespoons Flour
- 2 ½ Cups Chicken Broth
- 2 Cups Shredded Chicken
- 1 (20 Ounce) Package Refrigerated Cheese Tortellini
- ½ Cup Buffalo Wings Sauce, I use Frank’s Red Hot
- ½ Cup Ranch Dressing
- 2 Cups Shredded Cheese, We use Cheddar and Mozzarella.
Instructions
- Melt the butter in a large pan over medium heat. Add the garlic to the melted butter, and stir for about 30 seconds. Add the flour and whisk until smooth, about 1-2 minutes.
- Gradually pour the chicken broth into the pot while whisking constantly. Allow the broth to cook for about 2 minutes, until just slightly thickened.
- Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring often to ensure all of the tortellini is cooked through.
- Add the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Top the tortellini mixture with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted.
Notes
NOTE: For best results, I recommend using freshly shredded cheese right off of the blog instead of pre-shredded, it melts down much more smoothly.
