Dinner › 30 Minutes or Less

Tortellini Alfredo

By Amy Flanigan

Published Jan 6, 2026

Read 1 Review

Prep 5 minutes mins

Cook 20 minutes mins

Servings 4 servings

By Amy Flanigan

Published Jan 6, 2026

Jump to RecipeShare

This creamy tortellini alfredo is a restaurant-worthy recipe, but made right in your kitchen in 25 minutes. Cheese-stuffed tortellini is tossed in an easy, garlicky alfredo sauce made with butter, heavy cream, freshly grated Parmesan, and simple seasonings. It’s smooth, rich, and perfect for busy weeknights or a cozy at-home dinner.

I have shared quite a few recipes with alfredo sauce – it’s so great mixed with pasta or used in lasagna or on pizza, and simply because I can’t get enough. Today I’m putting it to excellent use with store-bought cheese tortellini. It’s one of my favorite quick weeknight comfort meals. The sauce comes together with butter, heavy cream, garlic, and freshly grated Parmesan, all simmered gently until smooth and creamy, then tossed with tender tortellini. I added peas to get some vegetables in, but you can add roasted broccoli or any of your favorite vegetables. For protein, toss in some chopped baked chicken breast for an easy, satisfying dinner.

Helpful Tips

• Never boil Alfredo sauce. Keep the heat low and the sauce to a gentle simmer. Boiling causes the fat to separate from the cream, which leads to a grainy or broken sauce.
• Use freshly grated Parmesan only. Pre-shredded cheese is coated with anti-caking agents, so it won’t melt smoothly into the sauce.
• Add the cheese a little at a time. Adding Parmesan in increments and stirring in between helps it melt evenly and keeps the sauce silky instead of clumpy.
• Toss the pasta right away. Alfredo sauce thickens fast as it cools, so combining everything while it’s hot ensures the tortellini gets evenly coated.

5 from 1

Tortellini Alfredo

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 4 servings

Rate Pin Print

Cheese tortellini and baby peas are coated in a rich, garlicky creamy alfredo sauce for a quick and easy meal the family will ask for again and again!

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 2 (9 ounces each) packages refrigerated cheese tortellini
• ▢ 1/2 cup butter , cut into large cubes or slices
• ▢ 2 cups heavy whipping cream
• ▢ 1 clove garlic, minced
• ▢ 3/4 tsp garlic powder
• ▢ 3/4 tsp dried Italian Seasoning
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 2 cups freshly grated Parmesan cheese
• ▢ 1/2 cup frozen peas, thawed (optional)
• ▢ Fresh chopped parsley, chopped

Instructions 

• Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente according to package directions. Reserve 1 cup of the cooking water, then drain well. Set aside.
• In the meantime, in a large nonstick skillet, over medium-low heat, add the butter and heavy cream; whisk until butter has melted.
• Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
• Bring to a gentle simmer (do not boil) then cook for 3-4 minutes, whisking constantly, until it starts to thicken.
• Add in the parmesan cheese (1/2 cup at a time), stirring, until melted and the sauce is smooth and thickened.
• Add the baby peas and stir until heated through.
• Take the sauce off the heat (see note below if the sauce is too thick or too thin) and immediately toss with the cooked tortellini.
• Divide the pasta among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.

Video

Notes

• Sauce too thin? Let it simmer gently for another minute or two, whisking constantly. You can also stir in a little more freshly grated Parmesan to help it thicken. Keep in mind the sauce will continue to thicken once it’s tossed with the hot pasta and begins to cool.
• Sauce too thick? Add reserved pasta water one to two tbsp at a time until the sauce loosens to your liking. A small splash of heavy cream or milk also works. Warm the sauce gently over low heat while stirring to bring it back to a smooth, creamy consistency.

Optional Add-Ins

• Grilled, rotisserie, or baked chicken breast for extra protein
• Sautéed shrimp seasoned with garlic and butter
• Crispy pancetta or bacon for a salty bite
• Sautéed mushrooms for an earthy, savory addition
• Fresh spinach stirred in at the end until just wilted
• Roasted broccoli or asparagus for contrast and texture
• Red pepper flakes for a little heat
• Lemon zest or a squeeze of lemon juice to brighten the sauce

Nutrition

Serving: 1serving | Calories: 860kcal | Carbohydrates: 68g | Protein: 38g | Fat: 91g | Saturated Fat: 53g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1803mg | Potassium: 262mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4560IU | Vitamin C: 3mg | Calcium: 721mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Title Post Email

Save

Did you make this? Leave a rating below!

How to Make Tortellini Alfredo Step by Step

Gather the ingredients: Gather all the ingredients together. Bring a large pot of salted water to a boil. Add 18 ounces refrigerated cheese tortellini and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.

Melt butter and cream: In a large nonstick skillet over medium-low heat, add ½ cup butter and 2 cups heavy whipping cream, whisking until the butter is fully melted.

Season the sauce: Whisk in 1 minced garlic clove, ¾ tsp garlic powder, ¾ tsp dried Italian seasoning, ¼ tsp salt, and ¼ tsp black pepper until smooth.

Thicken and add parmesan: Bring the sauce to a gentle simmer (do not boil) then cook for 3–4 minutes, whisking constantly, until slightly thickened. Add 2 cups freshly grated Parmesan cheese (1/2 cup at a time), stirring in between, until melted and smooth and thickened. If needed, add reserved pasta water 1–2 tbsp at a time to thin the sauce.

Finish the pasta: Stir in ½ cup thawed peas, then immediately toss the sauce with the cooked tortellini.

Serve and enjoy: Divide into bowls and garnish with parsley, extra parmesan, and black pepper.

Serving Suggestions

I usually serve this tortellini alfredo with a simple side salad to balance out the richness. Garlic bread or dinner rolls are never a bad idea, especially for scooping up any extra sauce left in the bowl. When I want to make it a little heartier, I’ll add chopped baked chicken breast or cooked shrimp, but honestly, it’s just as satisfying on its own for a cozy weeknight dinner.

How to Store Leftovers

Store leftover tortellini alfredo in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, which is normal for cream-based sauces. Reheat gently on the stovetop over low heat, adding a splash of heavy cream, milk, or reserved pasta water to loosen the sauce as it warms. Stir often to help the sauce come back together smoothly. You can also reheat in the microwave using short intervals, stirring between each, until warmed through. Avoid high heat, as it can cause the sauce to separate. I do not recommend freezing this dish.

More Alfredo Recipes to Try

• Chicken Alfredo Lasagna Rolls
• Chicken Alfredo
• Chicken Alfredo French Bread Pizza
• Spaghetti Squash Alfredo

I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!