Southwest Ranch Chicken Tortellini
Southwest Ranch Chicken Tortellini cooks fast with seasoned chicken, bell peppers, onion, cheese tortellini, and Southwest ranch sauce. It’s ready in just 20 minutes, with the chicken cooking in one pan as the tortellini cooks in another. Paprika, cumin, red pepper flakes, and ranch sauce make the pasta creamy, savory, and a little spicy.
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This flavorful chicken tortellini with southwest ranch sauce features juicy, tender chicken, a creamy ranch coating and colorful peppers, along with with cheese stuffed pasta. It’s a speedy pasta dinner that’s a great idea for a midweek meal.
If you love tortellini, try my Instant Pot Creamy Tortellini with Sausage or this Cold Italian Tortellini Salad next. My Instant Pot Chicken Alfredo with Pasta is another tasty chicken pasta dish, or you might like to make your own Homemade Ranch Seasoning Mix.
Why This Chicken Tortellini Recipe Works
- Fast skillet dinner: Prep is minimal and the chicken cooks in the skillet while the tortellini boils in a separate pot, so it’s quick and easy.
- Good use of tortellini: Cheese tortellini makes the dish more filling than plain pasta. It also goes really well with the creamy ranch-style sauce.
- No oven step: Everything’s made on the stovetop. There’s no need to preheat the oven or bake anything which would take longer.
- Lightly spicy: The seasoning gives the chicken some heat before the sauce is added, and you can adjust the seasoning if you like. I sometimes add extra red pepper if I’m in the mood for a spicy meal!
Southwest Ranch Chicken Pasta Recipe Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Chicken breast: Boneless skinless chicken breast cooks fast when cut into small pieces.
- Cumin and paprika: These give the chicken a Southwest-style seasoning that complements the sauce.
- Onion powder: This adds seasoning directly to the chicken before the fresh onion cooks with it.
- Red pepper flakes: To add a little heat in the chicken seasoning. You can use less or more to customize the spiciness.
- Bell peppers: Use any colors you like. I like using one red and one green. They get tender as they cook with the chicken.
- Onion: Sliced onion cooks down with the peppers and chicken.
- Cheese tortellini: Boil it separately, drain it well, and add it to the skillet at the end. I used frozen tortellini but you can use either that or fresh. Just follow the directions on the package to cook it.
- Southwest ranch sauce: Buffalo Wild Wings Southwest Ranch sauce coats the chicken, vegetables and tortellini and adds lot of delicious flavor.
Substitutions and Variations
- Different sauce: Use another Southwest ranch, spicy ranch or creamy taco ranch sauce if Buffalo Wild Wings sauce isn’t available. I recommend that you add a little less at first if the replacement sauce is saltier.
- Milder heat: Leave out the red pepper flakes for a milder dish.
- More heat: Add extra red pepper flakes or a pinch of cayenne.
- Another kind of pasta: Use refrigerated cheese tortellini if that’s what you bought. Check the package directions because it may cook faster than frozen tortellini.
- Chicken thigh swap: Boneless skinless chicken thighs can replace chicken breasts. Cut them into small pieces and cook to 165°F.
- Frozen veggies: If you want to use these instead of fresh ones, thaw and drain off the excess liquid first, or else the sauce is going to get watery.
How to Make Southwest Ranch Chicken Pasta (Step-by-Step Directions)
STEP 1: Season the chicken pieces with salt, pepper, cumin, paprika, onion powder, and red pepper flakes.
STEP 2: Cook the chicken, bell peppers and onion in oil until the chicken is cooked through and the vegetables are soft.
STEP 3: Boil the tortellini according to the package directions and drain well.
STEP 4: Add the drained tortellini to the skillet with the chicken and vegetables.
STEP 5: Stir in the Southwest ranch sauce until everything is coated.
STEP 6: Serve hot and enjoy.
Tips for Making Southwest Ranch Chicken Tortellini
- Check the chicken: Use an instant-read thermometer and look for 165°F in the thickest pieces. The sauce is added after cooking, so the chicken has to be cooked before it goes in.
- Drain the pasta well: Water left in the tortellini thins the ranch sauce. Shake the colander gently before adding the pasta to the skillet. I sometimes sit the colander over the hot pot for a minute, so excess water can steam off.
- Use a wide skillet: A wide cooking surface helps moisture cook off the chicken and vegetables. A crowded pan can leave extra liquid in the sauce. You need a skillet with high sides, something like this one would be ideal.
- Add sauce last: Bottled ranch-style sauces can scorch at medium-high heat.
- Watch the sauce amount: Start with half a cup, and only add more if the pasta isn’t coated after you stir it in.
Common Mistakes to Avoid When Making This Chicken and Tortellini Skillet
- Cutting the chicken too big: Large pieces can still be raw inside after 8 to 10 minutes cooking. Cut it into bite-sized pieces and check the thickest ones for doneness.
- Boiling the tortellini too hard: Stuffed pasta can split in a rough boil. Use a steady boil or fast simmer and drain it as soon as it’s tender.
- Cooking tortellini in the skillet: This recipe doesn’t include enough liquid for frozen tortellini to cook in the skillet. Cook it separately in a pot.
- Adding wet frozen vegetables: I find that frozen pepper and onion blends release water into the pan. If you do want to use a frozen blend, thaw and drain well first.
- Forgetting to stir gently: Cooked tortellini can tear when stirred hard. Use a gentle folding motion when the pasta goes into the skillet.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Cool the pasta first and refrigerate it promptly.
- Freezing: I wouldn’t freeze this recipe. Cheese tortellini can soften after thawing, and creamy ranch-style sauce can separate.
- Reheating: Reheat in the microwave in short bursts, stirring between each one. Another option is to reheat it in a covered skillet over low heat.
Serving Suggestions
Serve southwest ranch chicken pasta with Elote Corn Salad or Pico De Gallo for more color on the plate and complementary southwestern flavors. To drink, try my Jalapeno Cucumber Lemonade or Brazilian Lemonade. Either one would be a refreshing choice!
Frequently Asked Questions
Not in this recipe. Frozen tortellini needs to cook in a pot of water. The skillet only gets sauce after the chicken cooks, so you need to cook them separately and then combine.
It has mild to medium heat from red pepper flakes and Southwest ranch sauce. The sauce brand can change the heat level, so taste it first if not using the Buffalo Wild Wings brand.
Extra water from tortellini or frozen veggies can loosen the ranch sauce. It’s important to drain the pasta well and cook off vegetable moisture before you add the sauce.
Southwest Ranch Chicken Tortellini
Equipment
- Skillet with High Sides
Ingredients
- 1 pound boneless skinless chicken breasts in bite-size pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon red pepper flakes or to taste
- 2 tablespoons vegetable oil
- 1 yellow onion sliced
- 2 bell peppers any colors, sliced
- ½ cup Buffalo Wild Wings southwest ranch sauce or similar
- 16 ounces cheese tortellini I used frozen
Instructions
- In a large bowl, add the chicken and seasonings and stir until coated evenly.
- To a high-sided skillet, add the oil, chicken, onion and bell peppers.
- Cook, stirring often, over a medium-high heat until the chicken is fully cooked and the vegetables are tender, 8 to 10 minutes. Note: If your skillet is small, cook the chicken in batches so it gets a nice sear instead of steaming.
- In a medium pot, cook the tortellini, following the directions on the package.
- Drain the tortellini and add it to the skillet with the chicken and vegetables. Let the mixture sit for a minute.
- Add the southwest ranch sauce and stir gently until everything is coated.
- Serve hot and enjoy.
Notes
- Cut evenly: Keep the chicken pieces similar in size so they cook at the same pace.
- Use medium-high heat: The vegetables need enough heat to become tender before the sauce goes in.
- Stir gently: Cheese tortellini can tear once cooked, so be gentle when mixing it with the chicken and peppers.
- Let it rest: Let the chicken and veggies sit for a minute before stirring in the sauce, to develop that golden, slightly charred flavor. I find it makes a big difference!
Nutrition Information
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