Blackstone Chicken Bacon Ranch Tortellini
A complete meal on the griddle is like a recipe gift, and this Blackstone Chicken Bacon Ranch Tortellini is incredible!
Chicken-Bacon-Ranch are like the three amigos of Flavor-town, they just work SO well together!
The kids are sure to love this meal just as much as the adults, even with the spinach 😉
How to make Blackstone Chicken Bacon Ranch Tortellini
Everything you need is shown below.
First, prep and prepare your ingredients and put them all on a tray to easily carry outside to the griddle.
The tortellini is thawed, but not cooked.
Really, all the other prep work is dicing an onion and a pound of chicken, mince some garlic, and chop fresh spinach.
Preheat your Blackstone griddle to medium heat for a few minutes.
And cook 8 to 10 slices of bacon on the griddle first.
Just a few minutes per side, then remove the bacon and scrape the grease away.
Then add the tortellini with a little water.
And cover the tortellini with a 9×13 foil pan or melting dome.
Cook the tortellini on the griddle for 2 to 3 minutes.
Flip them halfway through, then cover again and add more water to steam them.
Then remove the foil pan or melting dome and add some cooking oil of choice to the tortellini and to an empty space on the griddle.
And add the diced onion, chicken, kosher salt, pepper, and crushed red pepper flakes.
Cook the chicken and onion 3 to 4 minutes, eventually mixing them together with the tortellini.
Next add lots of fresh chopped spinach and garlic.
Cook 3 to 4 minutes, flipping and mixing together with your hibachi spatulas.
Then add a whole 16 ounce bottle of ranch dressing, a cup of shredded mozzarella cheese, and Old Bay seasoning.
Also, crumble the bacon over top that was cooked eariler.
Mix together and taste for seasoning, add more kosher salt, pepper, and Old Bay if needed.
Blackstone Chicken Bacon Ranch Tortellini is sure to put a smile on everyone’s face at dinner!
Transfer the dish with the hibachi spatulas to the 9×13 foil pan if you used that for the tortellini.
The sauce will thicken slightly as it comes to room temperature 🙂
So simple, yet extra special!
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If you like Blackstone Chicken Bacon Ranch Tortellini, you might also like these griddle recipes…
Blackstone Chicken Birria Tacos
Blackstone Chicken Phillies
And Blackstone Sausage and Pepper Quesadillas
Blackstone Griddle Hibachi Recipes
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Blackstone Chicken Bacon Ranch Tortellini
Blackstone Chicken Bacon Ranch Tortellini is an easy and kid friendly recipe for the griddle, a complete dinner all on the flat top grill!
Ingredients
- 8 to 10 slices bacon
- 1 20 ounce bag frozen cheese tortellini thawed but not cooked
- cooking oil of choice
- 1 pound boneless, skinless chicken breasts cut into 1 inch pieces
- 1 onion diced
- kosher salt, pepper, crushed red pepper flakes
- 8 ounces chopped, fresh spinach
- 5 to 6 cloves garlic minced
- 16 ounce bottle ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 tablespoon Old Bay seasoning (or seasoning blend of choice)
Instructions
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Preheat the griddle to medium heat. Add the slices of bacon and cook a few minutes per side. Remove the bacon, scrape away excess bacon grease, set the bacon aside and once cooled break into crumbles.
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Add the thawed tortellini to the griddle, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
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Cook the tortellini 2 to 3 minutes total, flip them around halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
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Add some cooking oil to the tortellini and to an empty space on the griddle. Put the chicken and onion over the oil and season with kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, flipping both the tortellini and chicken/ onions a few times with hibachi spatulas.
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Add the spinach and garlic, combine and cook everything together on the griddle for 3 to 4 minutes.
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Add the ranch dressing, mozzarella cheese, Old Bay seasoning, and bacon crumbles. Combine with hibachi spatulas. Taste for seasoning and add more kosher salt, pepper, and/or Old Bay seasoning if needed.
Note: I scooped the dish into the foil pan that I used for the tortellini. Let cool for a few minutes so the sauce thickens up.
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