Description
This creamy and comforting Tortellini Alfredo recipe features cheese tortellini bathed in a rich homemade Alfredo sauce made from butter, heavy cream, cream cheese, and Parmesan. Ready in just 30 minutes, it’s perfect for an easy weeknight meal that feels indulgent and satisfying.
Ingredients
Scale
Pasta
- 2 packages (9 ounces each) refrigerated cheese tortellini
Sauce
- 1/4 cup butter
- 1 pint heavy cream
- 4 ounces Chive and Onion cream cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
Instructions
- Cook Tortellini: In a large pot of salted boiling water, cook the refrigerated cheese tortellini according to the package directions until tender. Drain the tortellini well and set aside.
- Prepare Alfredo Sauce: While the pasta cooks, heat a large non-stick skillet over medium heat. Add the butter, heavy cream, and chive and onion cream cheese. Stir continuously and allow to simmer until the butter and cream cheese have fully melted and the mixture is smooth.
- Add Parmesan and Seasoning: Stir in the freshly grated Parmesan cheese and garlic powder. Reduce the heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Pour the cooked and drained tortellini into the skillet with the Alfredo sauce. Gently stir to coat all the pasta evenly with the creamy sauce.
- Serve: Optionally garnish with chopped fresh parsley for color and added flavor. Serve immediately and enjoy your homemade Tortellini Alfredo!
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth texture in the sauce.
- Simmering the sauce for 15 minutes helps it thicken naturally; avoid boiling aggressively to prevent curdling.
- Chive and onion cream cheese adds a subtle flavor twist; plain cream cheese can be used as a substitute.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Garnish with parsley or extra Parmesan to enhance presentation and taste.
