Buffalo Chicken Tortellini Bake

Cheesy buffalo chicken tortellini bake with ranch, mozzarella, cheddar and Parmesan - an easy weeknight pasta casserole.

By Manny Michael

35 minutes

Dinner

American

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1 package cheese tortellini, about 18 to 20 ounces
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 green onions, sliced, optional

Instructions

1. Preheat the oven to 375F.
2. Cook the cheese tortellini according to the package directions, but stop about 1 minute early so it does not get mushy in the oven.
3. Drain the tortellini and set it aside.
4. Add the bite-sized chicken pieces to a bowl and drizzle with olive oil.
5. Season with garlic powder, onion powder, salt, and black pepper, then mix until the chicken is evenly coated.
6. Heat a skillet over medium heat, add the chicken, and cook until browned and cooked through.
7. In a large bowl or baking dish, combine the cooked tortellini and cooked chicken.
8. Add the buffalo sauce and ranch dressing.
9. Add 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese.
10. Gently mix everything together so you do not break up the tortellini.
11. Spread the mixture into a greased baking dish.
12. Top with the remaining mozzarella, remaining cheddar, and the Parmesan cheese.
13. Bake for 15 to 20 minutes, or until hot and bubbly.
14. If you want the cheese browned on top, broil for 1 to 2 minutes at the end.
15. Top with sliced green onions and an extra drizzle of buffalo sauce or ranch if desired.
16. Serve warm and enjoy.