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Creamy Chicken Bacon Ranch Tortellini Bake

Creamy chicken bacon ranch tortellini bake combines cheese tortellini, shredded chicken, and crumbled bacon in a ranch cream sauce. Baked in a 9x13-inch dish until bubbling at the edges and 165°F in the center, it makes a hearty dinner for eight.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the baking dish
  • 1 tbsp unsalted butter softened
For the tortellini
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 package (20 oz) refrigerated cheese tortellini
For the sauce
  • 1.5 cup low-sodium chicken broth
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup heavy cream
  • 2 cup shredded mozzarella cheese divided
For the bake
  • 3 cup cooked shredded chicken
  • 6 bacon slices, cooked and crumbled

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the baking dish
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
Cook the tortellini
  1. Bring the water and kosher salt to a boil in a large pot.
  2. Add the tortellini and cook until just shy of al dente, about 1 minute less than the package directs; drain well.
Make the sauce
  1. In a medium saucepan over medium-low heat, whisk the chicken broth and cream cheese until smooth, about 4–6 minutes.
  2. Whisk in the ranch seasoning and heavy cream and cook until steaming, 2–3 minutes; remove from the heat and stir in 1 1/2 cups of the mozzarella until melted.
Assemble and bake
  1. Return the tortellini to the pot, add the chicken, bacon and sauce, and fold gently until coated.
  2. Transfer the mixture to the prepared dish and sprinkle with the remaining 1/2 cup mozzarella.
  3. Bake for 20–25 minutes, until the sauce bubbles at the edges and the center reaches 165°F.
  4. Let the bake rest for 5 minutes before serving.

Notes

Fold gently to keep the tortellini intact. Refrigerate leftovers for 3–4 days; freeze for up to 2 months and thaw overnight before reheating. For a gluten-free version, use certified gluten-free tortellini and ranch seasoning.