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Blackstone Chicken Bacon Ranch Tortellini

This Blackstone Chicken Bacon Ranch Tortellini combines juicy seasoned chicken, crispy bacon, tender cheese tortellini, melted cheese, and ranch flavor for an easy and satisfying griddle dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 People
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 20 ounces refrigerated cheese tortellini
  • 6 ounces bacon chopped
  • 1½ tablespoons olive oil
  • 1 packet ranch seasoning mix about 1 ounce
  • 2 cloves garlic minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 2 green onions sliced
  • 2 tablespoons fresh parsley chopped, optional
For Serving
  • Ranch dressing optional
  • Extra Parmesan cheese
  • Crushed red pepper flakes optional

Method
 

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender.
  2. Drain the tortellini thoroughly and toss with a small amount of olive oil to prevent sticking.
  3. Preheat the Blackstone griddle over medium-high heat.
  4. Add chopped bacon to one side of the hot griddle. Cook for 5–7 minutes, turning occasionally, until crisp.
  5. Move the cooked bacon to a cooler part of the griddle or a paper towel-lined plate, leaving a little bacon fat on the cooking surface.
  6. Add the chicken to the griddle. Season with ranch seasoning, smoked paprika, black pepper, and minced garlic.
  7. Drizzle with olive oil and toss the chicken using griddle spatulas.
  8. Cook for approximately 6–8 minutes, turning frequently, until golden brown and the chicken reaches 165°F internally.
  9. Add the cooked tortellini to the griddle with the chicken.
  10. Add butter and toss everything together.
  11. Allow the tortellini to cook against the hot surface for 1–2 minutes at a time before turning, allowing golden-brown edges to develop.
  12. Return the cooked bacon to the griddle and toss with the chicken and tortellini.
  13. Reduce the heat slightly and spread the mixture into an even layer.
  14. Sprinkle Monterey Jack or mozzarella and Parmesan over the top.
  15. Cover with a griddle melting dome for 1–2 minutes, or until the cheese is melted.
  16. Remove from the griddle and garnish with green onions and fresh parsley.
  17. Serve immediately with ranch dressing and extra Parmesan, if desired.

Notes

Nutrition Information
Estimated per serving:
Calories: 620 kcal
Carbohydrates: 48g
Protein: 35g
Fat: 32g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 1,150mg
Fiber: 3g
Sugar: 4g
Refrigerated tortellini works best for this recipe.
If using frozen tortellini, cook and drain it completely before adding it to the Blackstone.
Don't overcrowd the griddle or the ingredients may steam instead of brown.
Leave a small amount of bacon grease on the griddle for extra flavor.
Don't constantly move the tortellini; allow it to sit against the hot surface to develop crispy edges.
Chicken should reach an internal temperature of 165°F.
A griddle dome helps melt the cheese quickly and evenly.