We eat a LOT of chicken in our home, and we love pasta! Alfredo is a regular in our meal rotation, but this spin on it is slowly becoming my favorite!
*Note- The buffalo sauce is a little too warm for a few little mouths around here– so I reserve some Tortellini, chicken, and Alfredo sauce for them to enjoy the meal sans buffalo sauce!
Buffalo Chicken Tortellini
1 pkg. (20 oz.) refrigerated cheese tortellini
1/2 cup jarred alfredo sauce
2 tbsp. buffalo-style sauce
4 cups cooked, diced chicken
1/2 cup finely grated Parmesan cheese, divided
1 scallion, thinly sliced, divided (optional)
1. In a medium stockpot, cook tortellini according to package directions. Drain, reserving 1/4 cooking water.
2. Return pasta to pot. Add Alfredo and buffalo sauces, chicken, 1/4 cup Parmesan, and white parts of the scallion. Toss; add reserved pasta water and stir again. Cook until it is heated through.
3. Divide between four bowls, garish with scallion greens and remaining 1/4 cup Parmesan. Serve immediately. Refrigerate any leftovers.