Tortellini alfredo is a quick and easy meal perfect for busy weeknights. Your favorite frozen cheese tortellini is bathed in a rich, creamy, homemade alfredo sauce, and the entire meal is ready in just 25 minutes!
Alfredo sauce is always a winner. The rich, creamy sauce is perfect with chicken, seafood, or even pork. We took an easy, homemade alfredo sauce and combined it with frozen cheese tortellini to create a quick and easy dinner that always leaves the family full and happy.
This delicious recipe was inspired by our chicken tortellini alfredo recipe. It is for the nights that you are craving a hearty meal that is simple to make. It also goes great with our sheet pan breadsticks alongside our cucumber tomato salad or creamy cucumber salad.
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Why You'll Love This Alfredo Tortellini Recipe
- It's a quick and easy recipe that only takes about 25 minutes.
- It's budget-friendly, using simple, affordable ingredients.
- It's a simple and hearty meal for busy weeknights.
- The cheesy tortellini and rich alfredo sauce satisfy even the biggest eaters.
Ingredients
- Cheese tortellini: I used frozen, but you can always go with fresh or refrigerated tortellini, and it turns out amazing.
- Unsalted butter: It is important not to use salted butter to let the other flavors shine. I would wait until the sauce is done and see if you want to add it at the end.
- Garlic: My go-to when cooking is using fresh garlic, but garlic powder works well, too. Replace the fresh minced garlic with ½ - 1 teaspoon of garlic powder.
- Heavy cream: I love how creamy the sauce gets with heavy cream. But, if you want a lighter sauce you can use half and half. You can make your own half-and-half by adding 1 cup of heavy cream and 1 cup of milk.
- Seasoning: I love using dried herbs and spices to save time and money. You will need garlic powder, black pepper, and onion powder to add tons of flavor to the creamy sauce.
- Parmesan cheese: It is all about the cheese. If I had my choice, I would use freshly grated parmesan romano cheese every time. But when that is not an option I will use pre-shredded parmesan cheese. Just make sure it is finely grated.
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Use your favorite variety of tortellini. Both cheese and meat fillings work.
- Try adding Italian sausage or chicken to the dish for more protein and flavor.
- Red pepper flakes give the sauce a spicy kick.
- Add broccoli, a classic alfredo vegetable.
How to Make Tortellini Alfredo
- Step 1: Cook the tortellini according to the package directions for al dente. Drain and set aside.
- Step 2: Cook the garlic in butter until fragrant. Then, add the heavy cream slowly, whisking continuously.
- Step 3: When the sauce begins to bubble, slowly whisk in the parmesan cheese and spices until the sauce is smooth.
- Step 4: Simmer the sauce until thickened, then stir in the tortellin. Enjoy!
Hint
It's important to whisk the sauce continuously to prevent sticking and create the best texture.
Storage
Refrigerate leftovers for up to 4 days in an air-tight container. I don't recommend freezing the dish, as sauces made with heavy cream will break when defrosted.
To reheat the dish, place it in a saucepan with a bit of milk or cream and cook over medium-low until heated through.
What to Serve with Cheese Tortellini Alfredo
This delicious dish can be served as a main course with bread and salad or as a side along with your favorite protein option.
Tips
- Cook the tortellini to al dente and no further. If the tortellini is too soft, it could break apart when mixed into the sauce.
- Whisk the sauce constantly to avoid sticking and ensure the sauce is fully combined, smooth, and thickened.
- A large skillet or Dutch oven allows for cooking the entire dish with plenty of room for whisking and mixing.
Recipe FAQs
Tortellini is a stuffed variety of pasta that originated in Italy. They're usually stuffed with cheese, meat, or a mix of both.
It's perfectly normal for tortellini to float in the water as it cooks. The air trapped inside from the stuffing process expands as it heats, causing it to float.
Broken alfredo sauce is usually caused by the separation of the liquid and fats in the sauce. This happens when there's too much fat or too much liquid in the mixture. Be sure to measure accurately to avoid this.
More Easy Pasta Recipes
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Tortellini Alfredo
Equipment
Ingredients
- 20 ounces package cheese tortellini fresh or frozen
- ½ cup unsalted butter
- 3 tsp garlic minced
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 cups parmesan cheese finely shredded
Instructions
- Cook the pasta according to the directions on the package until al dente. Drain and set aside.
- Heat butter in a large skillet over medium-high heat. Add garlic and brown for 30 seconds.
- Slowly start to whisk in heavy cream. Whisk continuously until the sauce is well combined.
- When the sauce bubbles, slowly whisk in the parmesan cheese, garlic powder, onion powder, and black pepper. Whisk continuously until the sauce is smooth. Then, reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until it begins to thicken.
- Add cooked tortellini to the Alfredo sauce. Mix until well combined and coated in the Alfredo sauce.
- Garnish with shredded Parmesan cheese and parsley before serving, and enjoy!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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