Best One Pot Cheesy Buffalo Chicken Tortellini
A quick and easy recipe for spicy Best One Pot Cheesy Buffalo Chicken Tortellini
Ingredients
- 2 cups shredded rotisserie chicken
- 2/3 cup buffalo wing sauce
- 1 tbsp olive oil
- 1/2 cup medium yellow onion
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cups low sodium chicken broth
- 20 oz chicken tortellini
- 1 1/4 cup shredded cheddar cheese
Instructions
- Shred about two cups of breast meat from the rotisserie chicken and place in a large bowl. You can use two forks or your hands (my personal preference).
- Pour 2/3 cup of bottled buffalo sauce over the shredded chicken and stir to combine. Set aside.
- Chop 1/2 a medium yellow onion.
- Heat 1 tbsp olive oil over medium-high heat in a large skillet.
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes. If the onion starts to brown too quickly, reduce the temperature to medium heat.
- While the onions are cooking measure out two cups of low sodium chicken broth.
- Make your roux. Melt butter in the same pan with the onions.
- When the butter is melted, sprinkle the flour over the butter and onions, whisking constantly. NOTE: It is very easy to burn the flour, so be sure to keep whisking and lower the temperature if necessary.
- Once the flour and butter are thoroughly combined, pour the chicken broth in in a steady stream. Whisk the mixture together until thickened, 3-4 minutes.
- Add the tortellini and cook at a vigorous simmer according to the package directions, usually 4 minutes.
- As the tortellini comes to the end of the cooking time, stir in the chicken tossed with buffalo sauce.
- Top with the shredded cheese and stir to combine. Be sure to toss up from the bottom so everything is evenly covered in sauce.
- Cook over medium heat until the cheese is melted and the chicken heated through, about 3-4 minutes.