Preheat the griddle to medium heat. Add the thawed tortellini to the griddle and cover it with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.

Cook for 3 minutes total, flip them halfway through, add more water, and cover again. After 3 minutes take the cover off and set the pan or melting dome aside.

Add half the olive oil to the tortellini and the other half of the olive oil to an empty space on the griddle. Put the chicken, bacon, and onion over the oil and season with kosher salt and pepper. Cook for 5-6 minutes, flipping both the tortellini and chicken a few times. Once the chicken and bacon is browned, mix the chicken, bacon and tortellini together.

Add the spinach and garlic, combine and cook everything together on the griddle for 3 minutes.

Add the ranch dressing and mozzarella cheese and combine. Cook for 1-2 minutes until the cheese melts.

Scoop the tortellini mixture into a serving dish and serve hot.