Oh, you HAVE to try this Spicy Southwest Ranch Chicken and Tortellini Skillet! Seriously, it’s become my go-to for those nights when I’m starving but don’t have a ton of time. I remember the first time I whipped this up – it was a weeknight, everyone was buzzing around, and I needed something fast and family-pleasing. This skillet dish delivered big time! It’s got all those delicious Southwest flavors, a creamy ranch kick, and tender chicken and tortellini, all cooked in one pan. Talk about a weeknight dinner miracle!

Why You’ll Love This Spicy Southwest Ranch Chicken and Tortellini Skillet

Seriously, this Spicy Southwest Ranch Chicken and Tortellini Skillet is a game-changer. It ticks all the boxes for a perfect weeknight meal, and I’m so excited for you to try it!

Quick Preparation for Busy Evenings: With just 10 minutes of prep and 20 minutes of cook time, you can get this amazing meal on the table in under 30 minutes. Trust me, it’s a lifesaver when you’re rushing around!
Flavor Explosion in Every Bite: Get ready for a flavor party! The combination of spicy Southwest seasonings, creamy ranch dressing, zesty salsa, and tender chicken and tortellini is just out of this world. It’s savory, a little spicy, and totally satisfying.
The Ultimate One-Pan Wonder: My favorite part? Everything cooks in ONE skillet! That means minimal chopping, minimal dishes, and maximum flavor. Cleanup is a breeze, which is always a win in my book.

Gather Your Ingredients for Spicy Southwest Ranch Chicken and Tortellini Skillet

Okay, so to get this amazing Spicy Southwest Ranch Chicken and Tortellini Skillet going, you’ll need to gather a few things. Don’t worry, it’s all pretty standard stuff and comes together super fast. Having everything ready to go makes the cooking process a breeze!

Chicken and Seasonings

We start with about a pound of boneless, skinless chicken breasts. Just cut them up into bite-sized pieces so they cook quickly and evenly. Then, for that Southwest flair, we’ve got our spice mix: 1 teaspoon of chili powder, half a teaspoon of cumin, and a quarter teaspoon each of garlic powder, onion powder, salt, and black pepper. It’s the perfect blend to give the chicken a little zing!

Tortellini and Liquids

For the pasta part, grab one 16-ounce package of those yummy refrigerated cheese tortellini. They cook up so tender! Then, we need 1 cup of chicken broth and half a cup of milk. The milk makes the sauce nice and creamy, and the broth helps everything simmer beautifully.

The Southwest Ranch Sauce Base

Now for the star of the sauce! You’ll need a quarter cup of your favorite ranch dressing – it just adds that perfect creamy, tangy base. Then, another quarter cup of salsa brings in that delicious Southwest kick. And to make it extra cheesy and gooey, we’ll stir in a quarter cup of shredded Monterey Jack cheese at the end.

Finishing Touches

Just a little something extra to brighten everything up! We’ll finish it off with 2 tablespoons of chopped fresh cilantro right at the end. It adds a pop of freshness and color that just makes this Spicy Southwest Ranch Chicken and Tortellini Skillet absolutely perfect.

Crafting Your Spicy Southwest Ranch Chicken and Tortellini Skillet

Alright, let’s get down to business and make this incredible Spicy Southwest Ranch Chicken and Tortellini Skillet! It’s really not complicated at all, I promise. Just follow along, and you’ll have a fantastic meal in no time.

Browning the Chicken

First things first, grab your biggest skillet – like a nice, deep one. Put it over medium-high heat and add that tablespoon of olive oil. Let it get nice and hot; you’ll know it’s ready when it shimmers a bit. Now, toss in your bite-sized chicken pieces. Sprinkle all those amazing spices over the chicken – the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Give it a good stir to coat everything. You’ll want to cook this for about 5 to 7 minutes, just until the chicken is nicely browned on all sides. Don’t worry if it’s not cooked all the way through yet; it’ll finish cooking later.

Combining the Skillet Ingredients

Once the chicken is looking good, it’s time to add the rest of the magic! Carefully pour in the refrigerated cheese tortellini. Then, add your chicken broth, milk, ranch dressing, and salsa right into the skillet with the chicken. Give everything a really good stir, making sure to scrape up any tasty bits stuck to the bottom of the pan. You want all those flavors to meld together!

Simmering to Perfection

Now, bring that glorious mixture up to a gentle simmer. Once you see those little bubbles starting to form, turn the heat down to medium-low. Pop a lid on the skillet – this is important for letting the tortellini cook and the sauce thicken up nicely. Let it simmer away for about 10 to 12 minutes. You’ll know it’s ready when the tortellini are perfectly tender and the sauce has thickened up into a lovely, creamy consistency. Give it a little stir now and then to make sure nothing sticks.

Melting the Cheese and Adding Freshness

Almost there! Take the lid off and stir in that shredded Monterey Jack cheese and the chopped fresh cilantro. Keep stirring gently until the cheese is all melted and gooey, which should only take another minute or two. It just makes everything so wonderfully creamy and delicious. The cilantro adds that fresh pop of flavor that really ties it all together.

Serving Your Skillet Creation

And there you have it! Your delicious Spicy Southwest Ranch Chicken and Tortellini Skillet is ready to go. Serve it up hot right out of the skillet. It’s a complete meal all on its own!

Tips for a Perfect Spicy Southwest Ranch Chicken and Tortellini Skillet

You’ve got the recipe, you’ve got the ingredients – now let’s talk about making sure your Spicy Southwest Ranch Chicken and Tortellini Skillet is absolutely perfect every single time. I’ve learned a few tricks along the way that really make a difference!

Adjusting the Spice Level: If you like things extra fiery, you can totally dial up the heat! The notes mention adding a pinch of cayenne pepper or even a diced jalapeño right along with the chicken when you’re browning it. Start small, and you can always add more if you’re feeling brave! If you prefer it milder, just dial back on the chili powder or salsa.
Achieving the Right Sauce Consistency: Sometimes, depending on your broth or milk, the sauce might be a little thinner or thicker than you want. If it’s too thin after simmering, just let it cook uncovered for a few extra minutes to let some of the liquid evaporate. If it seems a bit too thick, you can always stir in a splash more milk or chicken broth until it’s just right.
Incorporating Extra Vegetables: This dish is super forgiving and loves extra veggies! My favorite additions are a can of drained corn or some black beans. Toss them in with the tortellini and liquids during step 3. They add extra texture, flavor, and they’re just plain good for you!

Frequently Asked Questions about Spicy Southwest Ranch Chicken and Tortellini Skillet

Got questions about my beloved Spicy Southwest Ranch Chicken and Tortellini Skillet? I totally get it! It’s so good, you’ll want to make sure you nail it. Here are a few things people often ask:

Can I use a different type of tortellini?

You sure can! This recipe works great with most refrigerated tortellini, whether it’s cheese, spinach, or even a meat-filled one. If you use dried tortellini, you’ll need to adjust the cooking time significantly and probably add more liquid, as they absorb more. Stick with the refrigerated kind for the easiest, best results!

What can I serve with this skillet dish?

Honestly, this Spicy Southwest Ranch Chicken and Tortellini Skillet is a complete meal all on its own – it’s got protein, pasta, and flavor! But if you want to round it out, a simple side salad with a light vinaigrette is fantastic. Some crusty bread to sop up any extra sauce is also a great idea. For more side dish ideas, check out these appetizers.

How do I store leftovers of this Spicy Southwest Ranch Chicken and Tortellini Skillet?

Leftovers are the best! Just let the skillet cool down completely, then pop it into an airtight container. It’ll keep nicely in the refrigerator for about 3 to 4 days. When you’re ready to reheat, I find gently warming it on the stovetop over low heat with a tiny splash of milk or chicken broth works best to bring back that creamy sauce texture. You can also microwave it, of course!

Nutritional Estimate for Spicy Southwest Ranch Chicken and Tortellini Skillet

Just a little heads-up, the nutritional info for this Spicy Southwest Ranch Chicken and Tortellini Skillet is an estimate. It can totally change depending on the specific brands you use and any little tweaks you make, so it’s not an exact science! For more information on nutrition, you can explore resources on nutrition.gov.

Share Your Spicy Southwest Ranch Chicken and Tortellini Skillet Experience

I just LOVE hearing from you all! Did you make my Spicy Southwest Ranch Chicken and Tortellini Skillet? Please, please, please let me know how it turned out! Rate the recipe below, leave a comment with your thoughts, or even share a picture on social media and tag me. I can’t wait to see your delicious creations!

Amazing Spicy Southwest Ranch Chicken Skillet

Author: jekof.com
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and flavorful one-pan meal featuring chicken, tortellini, and a creamy, spicy ranch sauce with Southwest flavors.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package refrigerated cheese tortellini
1 cup chicken broth
1/2 cup milk
1/4 cup ranch dressing
1/4 cup salsa
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add chicken and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until browned, about 5-7 minutes.
Add tortellini, chicken broth, milk, ranch dressing, and salsa to the skillet. Stir to combine.
Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until tortellini are tender and sauce has thickened.
Stir in Monterey Jack cheese and cilantro. Cook for an additional 1-2 minutes, or until cheese is melted.
Serve hot.

Notes

For extra spice, add a pinch of cayenne pepper or a diced jalapeño with the chicken.
You can substitute sour cream or Greek yogurt for the milk for a richer sauce.
Other vegetables like corn or black beans can be added with the tortellini.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 950mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg

Keywords: spicy chicken tortellini skillet southwest ranch one pan meal quick easy dinner