One Pot Buffalo Chicken Tortellini is an easy, flavorful weeknight dinner that’s ready in about 20 minutes. Tender cheese tortellini tossed with shredded chicken, tangy buffalo sauce, creamy ranch, and plenty of melty cheese makes for a comforting, crowd-pleasing meal.
This recipe is a longtime favorite originally shared in 2017 and refreshed here with cleaner directions and updated photos. It’s perfect when you want a fast, satisfying dinner with bold buffalo flavor and minimal cleanup—everything cooks in one pot.
How To Make Buffalo Chicken Tortellini:
- Use a large 10–12 inch skillet or shallow pot. Melt the butter over medium heat, add the minced garlic and cook about 30 seconds until fragrant.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly so the flour loses its raw taste.
- Gradually whisk in the chicken broth and bring it to a gentle simmer for 1–2 minutes. The mixture should thicken slightly but remain saucy, not gravy-thick.
- Add the refrigerated cheese tortellini to the pan and simmer gently for about 4 minutes, stirring often so the tortellini cooks evenly and most of the liquid is absorbed.
- Remove the pan from heat and stir in the shredded chicken, buffalo sauce, ranch dressing, and half of the shredded cheese. Mix until combined and creamy.
- Sprinkle the remaining cheese over the top. Cover the pan for 2–3 minutes to melt the cheese, or if your pan is oven-safe, broil briefly until bubbly and golden.
Tips for Making Buffalo Tortellini:
- I prefer a wide 10-inch skillet about 2–3 inches deep for even cooking and easy stirring, but a deep pot works fine too.
- Stir frequently while the tortellini cooks so every piece softens and the sauce reduces properly.
- To save time, use store-bought rotisserie chicken or leftover shredded chicken. Slow cooker or Instant Pot shredded chicken are convenient homemade options.
- Freshly shredding cheese melts much better than pre-shredded bagged cheese, so for the creamiest texture use block cheese and shred it yourself when possible.
~Nichole
5 from 26 votes
One Pot Buffalo Chicken Tortellini
By Nichole
One Pot Buffalo Chicken Tortellini is an easy 20-minute dinner featuring cheese tortellini, shredded chicken, buffalo sauce, ranch, and melty cheese.
Prep 5
Cook 15
Total 20
Servings 6
Ingredients
- 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 Wing Sauce (such as Frank’s)
- 1/2 Cup Ranch Dressing
- 2 Cups Shredded Cheese (cheddar + mozzarella recommended)
Instructions
-
Melt the butter in a large pan over medium heat. Add the garlic and stir about 30 seconds. Add the flour and whisk until smooth, about 1–2 minutes.
-
Gradually pour in the chicken broth while whisking constantly. Simmer for about 2 minutes until the broth is just slightly thickened.
-
Add the tortellini and bring to a gentle boil. Cook for about 4 minutes, stirring often so all the tortellini cooks through.
-
Stir in the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of shredded cheese. Top with the remaining cheese, cover for 2–3 minutes until melted, or broil briefly if your pan is oven-safe.
Video
Notes
For best results use freshly shredded cheese—it melts smoother than pre-shredded varieties.
Nutrition
Serving: 1Cup, Calories: 350kcal
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course
Cuisine: American
Yum