Description
Sheet Pan Chicken Bacon Ranch Tortellini combines tender chicken, flavorful bacon, and creamy Alfredo-coated tortellini for an effortless and delightful meal. Perfect for quick dinners at home!
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 the chicken is well coated.
- In a 9×13 baking dish, add the tortellini and scatter the seasoned chicken on top.
- Pour the Alfredo sauce and milk evenly over the dish, ensuring it seeps into the edges.
- Sprinkle the crumbled bacon over the top of the dish.
- Cover the baking dish tightly with foil and bake for 25 minutes.
- Remove the foil, add mozzarella cheese on top, and return to the oven for an additional 5 minutes until melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
For added flavor, feel free to include your favorite vegetables alongside the chicken and tortellini.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
Substitute the bacon with a meat of your choice for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 1410mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg