Description
This Sheet Pan Chicken Bacon Ranch Tortellini is a delightful combination of tender chicken, crispy bacon, and creamy Alfredo sauce, all in a single dish. Perfect for a fast and satisfying dinner, it’s packed with delicious flavors that will please everyone around the table.
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, ensuring it seeps into all corners.
- Sprinkle the bacon evenly across the top.
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil, add the mozzarella, and return to the oven for another 5 minutes, or until melted and bubbly.
- Finish with a little parsley before serving.
Notes
For extra crunch, broil for an additional 2-3 minutes after baking.
Feel free to use frozen tortellini; just add a few extra minutes to the baking time.
Leftovers can be refrigerated and reheated in the oven for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg