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One pan chicken beef bacon ranch tortellini skillet

One pan chicken beef bacon ranch tortellini skillet

One pan chicken beef bacon ranch tortellini skillet” brings together tender chicken, savory beef, crispy bacon, and cheesy tortellini in a single, magical skillet. This recipe is your weeknight dinner savior, offering incredible flavor with minimal cleanup, making it the ultimate solution for busy families and anyone seeking a delicious, hassle-free meal.
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Total Time 30 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound ground beef
  • 6 strips bacon, cooked until crisp and crumbled
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk (whole or 2%)
  • 1 (16 ounce) package refrigerated tortellini (cheese or your favorite variety)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • Ranch dressing, for drizzling (optional)

Equipment

  • Large Oven-Safe Skillet or Dutch Oven

Method
 

  1. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Add the ground beef to the same skillet. Break it up with a spoon and cook until browned, draining off any excess grease.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces, 1/2 pound ground beef
  2. Add the chopped yellow onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. Stir in the minced garlic, Italian seasoning, smoked paprika, black pepper, and salt. Cook for another minute until fragrant.
    1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/4 teaspoon salt, or to taste
  3. Pour the condensed cream of mushroom soup and milk into the skillet. Stir well to combine everything, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup milk (whole or 2%)
  4. Add the refrigerated tortellini to the simmering sauce. Stir gently to ensure they are submerged in the liquid.
    1 (16 ounce) package refrigerated tortellini (cheese or your favorite variety)
  5. Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, or until the tortellini are cooked through and tender. Stir occasionally to prevent sticking.
  6. Return the cooked chicken pieces to the skillet. Stir in about half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese. Stir until the cheeses are melted and the sauce is creamy.
    1 pound boneless, skinless chicken thighs, cut into bite-sized pieces, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
  7. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the skillet. Scatter the crumbled cooked bacon over the cheese.
    6 strips bacon, cooked until crisp and crumbled, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
  8. For an extra cheesy, golden-brown topping, you can place the skillet under a broiler for 1-2 minutes, watching carefully to prevent burning.
  9. Remove from heat. Garnish with fresh parsley, if desired, and drizzle with ranch dressing before serving immediately.
    2 tablespoons chopped fresh parsley, for garnish (optional), Ranch dressing, for drizzling (optional)

Notes

This recipe is a weeknight dinner savior, offering incredible flavor with minimal cleanup.
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