Southwest Ranch Chicken Tortellini

I’m always happy when dinner involves tortellini, especially when I can turn it into something a bit different from the usual pasta and sauce. This Southwest Ranch Chicken Tortellini has loads of flavor, plenty of creamy sauce and just enough of a kick without being ridiculously spicy.

It’s really quick too. The chicken cooks with the peppers and onions while the tortellini boils, then everything gets mixed together with the Southwest ranch sauce. The whole thing takes around 20 minutes, which is exactly the kind of dinner I need on busy weeknights.

I love that you can easily tweak this one depending on what everyone likes too. You can tone down the spice, throw in different veggies or add a little extra sauce if you like things really creamy. It’s simple, filling and definitely one of those dinners I’d happily make again.

If you like tortellini then you’ll also love my rich and creamy steak bites and tortellini!

Equipment

• Large high-sided skillet
• Large pot for cooking the tortellini
• Sharp knife
• Cutting board
• Large mixing bowl
• Wooden spoon or spatula
• Colander

Ingredients

• Boneless skinless chicken breasts – Cut the chicken into fairly small bite-sized pieces so it cooks quickly and you get some in every bite.

• Salt – A little salt brings out all the other flavors in the chicken and veggies.

• Black pepper – This adds a little extra seasoning and works really well with the other spices.

• Cumin – Cumin gives the chicken that lovely warm, slightly smoky Southwest flavor.

• Paprika – This adds another layer of smoky flavor without making the dish too spicy.

• Onion powder – I like adding this even though we’re using fresh onion too, as it gives the chicken a bit more flavor.

• Red pepper flakes – These add a little heat, but you can leave them out if you’re making this for anyone who doesn’t like things spicy.

• Vegetable oil – You’ll need a little oil for cooking the chicken and veggies and helping everything get some nice color.

• Bell peppers – Use whichever colors you have or prefer. I like using a couple of different colors just because they make the finished dish look good.

• Onion – Slice this fairly thinly so it softens nicely in the time it takes the chicken to cook.

• Frozen cheese tortellini – Cheese tortellini makes this really filling and creamy, and using frozen keeps things nice and easy.

• Buffalo Wild Wings Southwest Ranch Sauce – This is where loads of the flavor comes from and it gives everything that creamy, tangy Southwest ranch coating.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the chicken pieces to a large bowl along with the salt, pepper, cumin, paprika, onion powder and red pepper flakes. Toss everything together until the chicken is evenly coated in the seasonings.

Step 2: Heat the vegetable oil in a large high-sided skillet over medium-high heat. Add the seasoned chicken, sliced bell peppers and onion. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and nicely browned and the veggies have softened.

Step 3: While the chicken and veggies are cooking, cook the tortellini in a separate pot according to the package directions. Drain well once cooked.

Step 4: Add the drained tortellini to the skillet with the chicken and veggies. Pour in the Southwest ranch sauce and gently stir everything together until well coated.

Step 5: Let everything heat through for a minute or two, then serve while hot.

What to Serve with Southwest Ranch Chicken Tortellini

This is quite a filling dinner on its own, so I don’t think you need to go overboard with sides. I’d probably keep things pretty simple and add some bread or a lighter veggie side, especially as you’ve already got chicken, tortellini and peppers in there.

• Garlic bread – You really can’t go wrong with garlic bread alongside a creamy pasta dish, and it’s great for scooping up any extra sauce.

• Simple green salad – A fresh salad is a nice option if you want something lighter on the side.

• Roasted broccoli – This is an easy way to add some extra veggies and you can get it cooking while you make the tortellini.

• Corn on the cob – The sweetness of the corn works really well with the slightly spicy Southwest flavors.

• Avocado – Add some sliced avocado on the side or straight on top of the tortellini to cool down some of the heat.

• Crusty bread – If you don’t fancy garlic bread, a few slices of warm crusty bread are perfect for mopping up the creamy sauce.

Storing

If you have any leftovers, let them cool and then pop them into an airtight container in the fridge. They’ll keep well for around 2–3 days, so they’re handy for an easy lunch or dinner the next day.

You can reheat the tortellini in the microwave or gently in a skillet on the stove until everything is piping hot. The sauce can thicken up a bit once it’s been in the fridge, so I’d add a small splash of milk or a little extra Southwest ranch sauce if it needs loosening up.

You can freeze leftovers too, although the tortellini may be a little softer once it’s been frozen and reheated. Let everything cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating, adding a splash of milk or extra sauce if needed to bring back some of that creaminess.

Variations & Substitutions

There’s plenty you can change around with this recipe, so don’t worry if you don’t have everything exactly as I’ve used it. It’s also really easy to make it a bit milder or spicier depending on what everyone in your house will actually eat.

• Swap the chicken – Chicken thighs would work just as well here, so use whichever you prefer or happen to have in.

• Leave out the red pepper flakes – If you don’t want too much heat, just leave these out. There’s still plenty of flavor in the sauce and seasonings.

• Make it spicier – On the other hand, if you like things hot, throw in some extra red pepper flakes or add a little hot sauce.

• Add some extra veggies – This would be a good one for using up bits from the fridge. Corn, zucchini or mushrooms would all work.

• Switch up the tortellini – I’ve used cheese tortellini, but there’s no reason you couldn’t try another flavor if you have a favorite.

• Make it extra cheesy – Stir through a handful of shredded cheddar or Monterey Jack at the end and let it melt into the sauce.

• Use cooked chicken – If you’ve got leftover chicken in the fridge, you can absolutely use that instead. Just add it later with the tortellini so you’re only heating it through rather than cooking it again.

FAQs

Can I use fresh tortellini instead of frozen tortellini?

Yes, fresh cheese tortellini will work just fine. Just cook it according to the package directions, as fresh tortellini will usually cook quite a bit faster than frozen.

Is Southwest Ranch Chicken Tortellini spicy?

It does have a bit of a kick from the Southwest ranch sauce and red pepper flakes, but it’s easy to adjust. Leave out the red pepper flakes for a milder version or add extra if you like things spicy.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless chicken thighs are a really easy swap for the chicken breasts. Just cut them into bite-sized pieces and make sure they’re completely cooked through before adding the tortellini.

Can I make Southwest Ranch Chicken Tortellini ahead of time?

You can, although I think this one is best when it’s freshly made. If you do make it ahead, keep it covered in the fridge for up to 2–3 days and gently reheat it when you’re ready to eat.

What vegetables can I add to chicken tortellini?

There are already bell peppers and onions in this recipe, but you can definitely add more. Corn, zucchini, mushrooms or even some spinach stirred through at the end would all work well.

What can I use instead of Buffalo Wild Wings Southwest Ranch Sauce?

Another bottled Southwest ranch sauce would be the easiest substitute. The flavor will be slightly different depending on which one you use, so you may want to taste the finished dish and adjust the seasonings.

How do I stop tortellini from falling apart?

Don’t overcook the tortellini and be fairly gentle when you stir it into the chicken and sauce. It only needs to be tossed through until everything is coated, rather than stirred too much.

Can I make this chicken tortellini recipe less spicy?

Yes. Leave out the red pepper flakes and stick with the Southwest ranch sauce for the flavor. You can always add extra heat to individual portions afterwards if some people want theirs spicier.