Description
This Sheet Pan Chicken Bacon Ranch Tortellini delivers a delightful mix of flavors with tender chicken, creamy Alfredo sauce, and savory bacon, ideal for a quick and satisfying dinner.
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
Feel free to substitute the chicken with your favorite protein.
For extra flavor, consider adding vegetables like spinach or broccoli.
Make sure to use freshly grated mozzarella for the best melting results.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 110mg