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–+ servings
Close up of creamy ranch tortellini with chicken and bacon

Sheet Pan Chicken Bacon Ranch Tortellini

This Sheet Pan Chicken Bacon Ranch Tortellini is a cozy, cheesy dinner where everything cooks together on one pan, making it a weeknight friendly meal with less prep and minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients  

  • 1 (24 oz) bag frozen cheese tortellini (do not thaw)
  • 1 1/2 lbs boneless skinless chicken breast cut into bite size pieces
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 - 1 tsp salt to taste
  • 1/2 tsp black pepper
  • 1 ranch seasoning packet, divided
  • 1 (2.8 oz) bag fully cooked bacon pieces or 6 slices bacon, cooked and crumbled
  • 1 (16 oz) jar Alfredo sauce
  • 2 cups mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • Green onions, for garnish

Method 

  • Preheat oven to 400°F and line a large sheet pan with parchment paper.
  • Toss chicken with smoked paprika, garlic powder, onion powder, salt, pepper, and 3/4ths of the ranch seasoning packet.
  • Add chicken and frozen tortellini to the sheet pan and spread into an even layer.
  • Stir the remaining ranch seasoning into the Alfredo sauce. Pour over the chicken and tortellini and gently toss to coat.
  • Cover the sheet pan tightly with aluminum foil and bake for 25 minutes or until chicken is cooked through and tortellini are tender. Remove foil, sprinkle mozzarella and parmesan evenly over the top, and return to the oven uncovered for 5-7 minutes until melted and bubbly.
  • Garnish with green onions if desired and serve warm.
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