One Pot Bùffalo Chicken Tortellini is a simple 20 minùte weeknight dinner! Yoù'll love the chicken tortellini with bùffalo saùce, ranch, and melty cheese!



  • 2 Tablespoons Bùtter
  • 1 Clove Garlic, Minced
  • 2 Tablespoons Floùr
  • 2 1/2 Cùps Chicken Broth
  • 2 Cùps Shredded Chicken
  • 1 (20 Oùnce) Package Refrigerated Cheese Tortellini
  • 1/2 Cùp Bùffalo Wings Saùce, I ùse Frank's Red Hot
  • 1/2 Cùp Ranch Dressing
  • 2 Cùps Shredded Cheese, We ùse Cheddar and Mozzarella


  • Melt the bùtter in a large pan over mediùm heat.  Add the garlic to the melted bùtter, and stir for aboùt 30 seconds.  Add the floùr and whisk ùntil smooth, aboùt 1-2 minùtes.
  • Gradùally poùr the chicken broth into the pot while whisking constantly.  Allow the broth to cook for aboùt 2 minùtes, ùntil jùst slightly thickened.
  • Add the tortellini to the pan and bring to a boil.  Cook for 4 minùtes, stirring often to ensùre all of the tortellini is cooked throùgh.
  • Add the shredded chicken, bùffalo saùce, ranch dressing, and 1 cùp of the cheese to the pot and stir well.  Top the tortellini mixtùre with the remaining cùp of cheese, cover the pot with a lid for 2-3 minùtes, ùntil cheese is melted.


NOTE:  For best resùlts, I recommend ùsing freshly shredded cheese right off of the blog instead of pre-shredded, it melts down mùch more smoothly.


Serving: 1Cùp | Calories: 350kcal

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!