Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until chicken is browned and cooked through.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add onion and garlic to the pot. Cook until softened, about 3 minutes.
1/2 cup chopped onion, 2 cloves garlic, minced
Stir in diced tomatoes and green chilies, chicken broth, and buffalo wing sauce. Bring to a simmer.
1 can (10 ounce) diced tomatoes and green chilies (like Rotel), undrained, 1 cup chicken broth, 1/2 cup buffalo wing sauce
Add tortellini to the pot. Stir to ensure the tortellini is submerged. Reduce heat to medium and simmer for about 5-7 minutes, or until tortellini is tender. Stir occasionally to prevent sticking.
1 package (20 ounce) refrigerated cheese tortellini
Remove from heat and stir in sour cream. This will add creaminess and tame the spice slightly.
1/4 cup sour cream
Ladle One Pot Buffalo Chicken Tortellini into bowls. Garnish with shredded cheddar cheese and green onions, if desired. Serve immediately and enjoy!
1/4 cup shredded cheddar cheese, chopped green onions
