Chicken Bacon Ranch Tortellini
Chicken Bacon Ranch Tortellini is an easy dinner that's perfect for busy weeknights. With tender chicken, crispy bacon, and zesty seasonings, this simple pasta dish is ready in just 25 minutes!
Equipment
Ingredients
- 8 strips of bacon
- 1 (20 ounce) package cheese tortellini (fresh or frozen)
- 2 cups cooked, shredded chicken OR two small chicken breasts, cooked and shredded or cubed (I used store-bought shredded rotisserie chicken found near the deli section of my grocery store)
- ¾ cup half-and-half (or heavy cream)
- ¾ cup shredded mozzarella cheese
- 2 tablespoons dry ranch seasoning mix
- 1½ teaspoons garlic powder
- Salt and pepper (to taste)
Instructions
- In a large skillet, cook bacon over medium heat until crisp, about 8-10 minutes. Remove from pan from heat and transfer to a paper-towel lined plate to soak up the grease. Once bacon has cooled slightly, roughly chop.
- While bacon is cooking, cook tortellini according to package directions. Drain and return to pot.
- Add chopped bacon, chicken, half-and-half (or heavy cream), mozzarella, ranch, garlic powder, salt, and pepper to tortellini. Stir well and cook over low heat until cheese has started to melt and chicken is warmed through.
- Adjust seasonings, if needed, and serve immediately.
Notes
- Fresh or frozen tortellini may be used.
- Tortellini will last in an airtight container in the refrigerator for up to four days and in the freezer for up to two months.
- See my tips and tricks for making this Chicken Bacon Ranch Tortellini above the recipe box.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 8g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 1045mg | Potassium: 325mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 0.4mg | Calcium: 166mg | Iron: 1mg