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Sheet Pan Chicken Bacon Ranch Tortellini

A creamy, cozy, all-in-one dinner that checks every box—tender chicken, cheesy tortellini, crispy bacon, and a rich ranch Alfredo sauce baked together on a single pan. It’s the kind of low-effort, high-reward meal that’s perfect for busy weeknights (and even better as leftovers).
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 6

Ingredients

  • 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 9x13 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 (no need to be too precise here).
  • 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.