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!
- Prep Time5 mins
- Cook Time15 mins
- Total Time20 mins
- 2 Tablespoons Butter
- 1 Clove Garlic, Minced
- 2 Tablespoons Flour
- 2 1/2 Cups Chicken Broth
- 2 Cups Shredded Chicken
- 1 (20 Ounce) Package Refrigerated Cheese Tortellini
- 1/2 Cup Buffalo Wings Sauce, I use Frank’s Red Hot
- 1/2 Cup Ranch Dressing
- 2 Cups Shredded Cheese, We use Cheddar and Mozzarella
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.
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.
Serving: 1Cup | Calories: 350kcal
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