20-Minute Tortellini Alfredo

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Tortellini Alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Create a homemade sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. Don’t worry – it stays plenty saucy without turning to goop as it cools.

Plus, the addition of chicken stock allows everything to simmer together in the same pan! You can get dinner on the table in a fraction of the time with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Tortellini Alfredo in a skillet

Tortellini Alfredo – Tips and Tricks

  • Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  • Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling.
  • Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of cheeses or even chicken. Use whichever variety is your favorite for this easy tortellini recipe.
  • Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  • Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!
tortellini alfredo ingredients

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making alfredo sauce in a pan

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌

Can I use dry, boxed tortellini instead of fresh?

Yes, but you will need to increase the cooking time until the pasta is completely tender. Since dry varieties require more moisture, you may also need to add additional chicken stock.

adding tortellini to sauce

What else can I add to this easy tortellini recipe?

The easiest way to customize this dish is by adding seasonings and spices! Dried Italian herbs would be delicious, and red pepper flakes will kick things up a notch.

Spinach is another easy addition that won’t affect the texture of the sauce. Rinse and pat the greens dry, then stir them in towards the end until wilted.

How long does tortellini alfredo last in the refrigerator?

You can save leftovers for up to 5 days. Allow them to cool to room temperature before transferring to an airtight container.

Keep in mind that the pasta will continue to soften over time. Reheat over low heat on the stove, adding extra stock as needed.

20 minute tortellini alfredo in pan

Enjoy!

With love from our simple kitchen to yours. 

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MORE TORTELLINI RECIPES

Creamy Tortellini Pasta Salad

Meatball Tortellini Soup

Tuscan Tortellini Pasta Salad

Muffaletta Tortellini Salad

close up of tortellini alfredo

20 minute tortellini alfredo

20 Minute Tortellini Alfredo

Donna Elick
Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine American
Method Stovetop
Servings 4

Ingredients
 

  • 1 pound fresh tortellini, refrigerated
  • 1/2 cup unsalted butter
  • 2-3 cloves garlic, minced
  • 4 tablespoons cream cheese, sliced and softened
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup freshly grated parmesan cheese
  • 1 cup chicken stock
  • salt and pepper, to taste
  • fresh parsley, for garnish

Instructions
 

  • Melt butter in a large saucepan or skillet over medium heat.
  • Add minced garlic to the butter and saute for about 1 minute until fragrant.
  • Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
  • Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
  • Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
  • Whisk in 1 cup of chicken stock and bring mixture to a simmer.
  • Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
  • Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Donna’s Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.
High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.
The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.
Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
20 minute tortellini alfredo

Originally published January 2022

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