Description
This Sheet Pan Chicken Bacon Ranch Tortellini brings together tender chicken, creamy Alfredo sauce, and crispy bacon for a quick and flavorful meal that’s 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.
- 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
For extra flavor, consider marinating the chicken in ranch seasoning for a few hours beforehand.
If you prefer a crunchy topping, add breadcrumbs before the final bake with the cheese.
Substitute the bacon with turkey bacon for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 1100mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg