Description
This Sheet Pan Chicken Bacon Ranch Tortellini is a quick and comforting dish packed with flavor. Tender chicken, crispy bacon, and creamy Alfredo sauce come together with cheesy tortellini for an easy, delightful meal perfect for busy weeknights.
Ingredients
Scale
- 1½ pounds boneless skinless chicken breast (cubed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ranch seasoning
- 20 ounces refrigerated cheese tortellini
- 1 15-ounce jar Alfredo sauce
- ½ cup milk
- 6 slices bacon (cooked and crumbled)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 400°F.
- Toss the cubed chicken with salt, pepper, garlic powder, and ranch seasoning until everything’s nicely coated.
- Add the tortellini to a 9×13 baking dish, then scatter the chicken right over the top.
- Pour over the Alfredo sauce and milk, making sure it seeps down into all the corners.
- Sprinkle the bacon evenly across the top (no need to be too precise here).
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil, add the mozzarella, and pop it back in the oven for another 5 minutes, or until melted and bubbly.
- Finish with a little parsley before serving.
Notes
Feel free to use leftover chicken to save time.
To make it a bit healthier, consider adding vegetables like broccoli or bell peppers.
Adjust the seasonings according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 100mg