This Blackstone Chicken Bacon Ranch Tortellini is a rich, cheesy griddle meal built for busy weeknights. Tender chicken, crispy bacon, thawed cheese tortellini, fresh spinach, garlic, ranch dressing, and shredded mozzarella all come together on the Blackstone griddle to create a one-pan dinner that’s ready in about 25 minutes. It’s hearty, family-friendly, and full of comforting, familiar flavors.
Why This Blackstone Chicken Bacon Ranch Tortellini Works
Prepared entirely on the griddle, this recipe eliminates extra pots and pans. In roughly 25 minutes you’ll have a creamy, satisfying entrée that combines the salty crunch of bacon, juicy bites of chicken, and pillowy cheese tortellini coated in a tangy ranch-mozzarella sauce. Cooking everything together on a flat top develops a lovely char and toasty flavor on the tortellini and meats while keeping cleanup minimal.
This dish is ideal for weeknights when time is limited but you still want a hearty meal. It’s flexible too — use your preferred brand of ranch dressing, swap in pre-shredded cheese for convenience, or add vegetables like bell pepper or mushrooms. The approach is simple: steam the thawed tortellini briefly on the griddle, sear the chicken and bacon, then combine with spinach, garlic, ranch, and cheese until everything is heated through and melted together.
Key Ingredients
- Frozen cheese tortellini – Thaw in the fridge overnight so they cook quickly on the griddle without boiling first.
- Chicken breast – Boneless, skinless, cut into 1-inch pieces to ensure even cooking and tender bites.
- Bacon – Cook until crisp and chop into pieces for texture contrast and smoky flavor.
- Ranch dressing – Use your favorite store-bought or homemade ranch to add tang and creaminess.
- Mozzarella cheese – Shred from a block if possible for the best melt and fresh flavor.
- Spinach and garlic – Brighten the dish and add freshness; they wilt quickly on the griddle.
How To Make Blackstone Chicken Bacon Ranch Tortellini
- Steam the tortellini – Preheat the griddle to medium. Place thawed tortellini on the griddle and cover with a cooking dome or a 9×13 foil pan. Squirt a little water onto the griddle beneath the cover to create steam and cook for about 3 minutes. Flip, add a bit more water, cover, and cook an additional 3 minutes. Toss with a little olive oil and move to the side.
- Sear the chicken and bacon – Add olive oil to the griddle, then cook diced chicken, chopped bacon, and diced onion together. Season with kosher salt and black pepper. Cook 5–6 minutes, flipping occasionally, until the chicken is browned and cooked through and the bacon is crisp.
- Combine and finish – Mix the tortellini with the chicken and bacon. Add chopped spinach and minced garlic, and cook together for about 3 minutes until the spinach wilts and the garlic is fragrant. Stir in ranch dressing and shredded mozzarella, cooking another 1–2 minutes until the cheese melts and the sauce is creamy.
- Serve – Transfer to a serving dish and serve hot. Garnish with freshly cracked black pepper or chopped parsley if desired.
Serving Suggestions
This is a substantial main dish that pairs well with a simple vegetable side. Grilled or charred vegetables, a crisp salad, or roasted Brussels sprouts complement the richness of the tortellini. For an easy outdoor meal, finish with a quick grilled dessert or cookies while the griddle is still warm. Leftovers reheat well and make excellent lunch portions.
Equipment (suggested)
- Blackstone griddle or flat-top
- Cooking dome or a 9×13″ foil pan for steaming
- Spatula and tongs
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredients (serves 6)
- 20 ounces frozen cheese tortellini, thawed but not cooked
- 2 tablespoons olive oil
- 8 slices bacon, chopped
- 1½ pounds boneless skinless chicken breasts, cubed
- 1 onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups fresh spinach, chopped
- 5 teaspoons minced garlic
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the griddle to medium heat. Place thawed tortellini on the griddle, cover with a cooking dome or a 9×13″ foil pan, and squirt a small amount of water under the cover to generate steam.
- Cook for about 3 minutes, flip the tortellini, add a touch more water, and cover for another 3 minutes. Remove the cover and set it aside.
- Divide the olive oil on the griddle. Add chicken, chopped bacon, and diced onion to the oiled area. Season with salt and pepper and cook 5–6 minutes, turning occasionally, until the chicken is cooked and the bacon is browned.
- Combine the tortellini with the chicken and bacon. Add spinach and garlic and cook together for 3 minutes until the spinach is wilted and the garlic is aromatic.
- Stir in ranch dressing and shredded mozzarella, cooking 1–2 minutes until the cheese melts and the sauce becomes creamy. Serve immediately.
Tips
- If you don’t have a cooking dome, a 9×13″ foil pan works well as a cover for steaming the tortellini.
- Add additional vegetables as desired, such as bell peppers, mushrooms, zucchini, or cherry tomatoes, for extra color and nutrition.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze in an airtight container, then thaw overnight in the fridge before reheating.
- Reheating: Cover and add a splash of water when reheating to restore creaminess. Reheat on a griddle, stovetop, or microwave and stir until warmed through.
Nutrition Information (approximate per serving)
Calories: 833 kcal; Carbohydrates: 48 g; Protein: 48 g; Fat: 49 g; Saturated Fat: 13 g; Sodium: 1418 mg; Fiber: 4 g. These values are estimates calculated by a nutrition tool and may vary depending on specific ingredients and portion sizes. Consult a nutritionist for precise information.