Buffalo Chicken Pizza Tortellini
I have zero chill when it comes to food. So, there I was, my fridge staring back at me with the basics: chicken, cheese, and some tortellini that I swear was about to grow legs and walk out if I didn’t use it soon. Then it hit me. Why not throw a foodie party where buffalo wings, pizza, and pasta are all invited? Genius, right? Enter the Buffalo Chicken Pizza Tortellini – a dish that’s basically a hug for your taste buds.
You’re gonna need some tortellini, and not just a little - no, no - we’re going all in with 10 to 20 ounces of the cheesy goodness. Grab a large can of plum tomatoes (because we’re fancy like that), a chicken breast (the more local, the better – let’s keep it bougie), and a half stick of pepperoni because why the heck not? Don’t forget the buffalo sauce; we’re about to make this dish sing with a kick. And cheese? Oh, we’re talking a mountain of mozzarella and a hill of Parmesan. Throw in some garlic (powder and salt, because we’re not animals), herbs, and a few other bits and bobs, and we’re in business.
Here's how this madness went down: I basically gave that chicken a garlic salt and powder massage, then cooked it up with some EVOO and butter. Once it was done, I shredded it like my life depended on it and drowned it in buffalo sauce. The tortellini got a nice little spa bath in some boiling water, then joined the chicken party. The plum tomatoes got the hand-torn treatment – because we're all about that rustic life. Then, in went the Parmesan, more butter (because, why not?), and all the seasonings. Topped the whole thing with an obscene amount of mozzarella and pepperoni, gave it a nice olive oil and red pepper flake drizzle, and baked it until it was bubbling like a witch’s cauldron. The result? A dish so comforting, so delicious, it might just make you cry tears of joy. Or maybe that’s just the buffalo sauce kicking in. Either way, you’re welcome.
Buffalo Chicken Pizza Tortellini
Ingredients
Instructions
- - Prep chicken: sprinkle all over with garlic powder and salt
- - Place chicken in a cast iron pan on med-high heat, with evoo, and 1 tablespoon of butter.
- - Cook chicken about 7-10 min on each side until it’s fully cooked and ready to shred.
- - Remove chicken and place on a cutting board to shred it with a fork, then place back into the pan. Set heat to low, and add about 2/3 cups of buffalo sauce, more garlic powder and stir together until all the chicken is fully drenched in the sauce.
- - Boil pasta water with salt, and cook tortellini (about 10 min)
- - Drain the pasta and add tortellini to the pan with buffalo chicken. Lightly mix ingredients together.
- - Open the can of plum tomatoes, and using your hands tear bite sized pieces apart and add to the tortellini mixture until all the tomatoes are used up. Pour a little bit of the juice on top. Mix the tomatoes in with the other ingredients.
- - Add about 1 cup of Parmesan cheese and mix together again. Add 2 tbsp of butter on top (one on each end of dish)
- - Sprinkle on top: oregano, basil, garlic powder, garlic salt. Add thinly sliced pepperoni all over.
- - Add shredded mozzarella (as much as you want!), and more pepperoni on top of the cheese.
- - Drizzle entire dish with olive oil, red pepper flakes and more garlic salt.
- - Bake at 400 for 20 min (or until bubbling and cheese is browning). Let it sit and cool for 10 min.
