It is 6pm. You are tired. Dinner needs to happen fast. This Creamy Tortellini Alfredo is your new best friend for busy evenings.
There is something so magical about a warm bowl of pasta. It feels like a warm hug after a long winter day. You deserve a meal that is both fast and incredibly satisfying.
Why This Recipe Is a Winner
This dish is the ultimate solution for weeknight dinner stress. It comes together in just 25 minutes. You only need a handful of simple ingredients from your fridge.
Beginner cooks love this recipe because it is very forgiving. The sauce is rich and velvety every single time. It is a guaranteed crowd-pleaser for kids and adults alike.
Simple Method
Making a homemade sauce might sound scary. I promise you can do this easily. You simply melt butter and whisk in the cream. The cheese melts right in to create a smooth finish.
Using refrigerated pasta is a great time-saving shortcut. It cooks in just a few minutes. You will have a restaurant-quality meal on your table before you know it.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Freshly grated cheese makes a huge difference here.
- 20 ounces refrigerated cheese tortellini
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Bring a large pot of salted water to a boil.
- Add the tortellini to the water and cook according to package directions until al dente, usually 2 to 5 minutes.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat.
- Add the minced garlic to the skillet and sauté for 1 minute until aromatic but not browned.
- Whisk in the heavy cream and bring to a gentle simmer for 3 to 5 minutes until the sauce thickens slightly.
- Reduce heat to low and whisk in the Parmesan cheese until fully melted and the sauce is smooth.
- Season the sauce with nutmeg, salt, and pepper.
- Drain the cooked tortellini and add them directly to the skillet with the sauce.
- Gently toss the tortellini to ensure even coating and garnish with chopped parsley before serving.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. It looks beautiful with an extra sprinkle of fresh parsley. Pair it with a simple side salad for a balanced meal.
Garlic bread is also a wonderful addition. It helps you soak up every drop of that creamy sauce. Set the table, dim the lights, and enjoy a cozy night in.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for up to three days. The sauce will thicken as it cools down.
To reheat, add a small splash of milk. This helps the sauce become creamy again. Warm it gently on the stove over low heat. Avoid the microwave if you want the best texture.
Recipe Tips
- Do not skip the nutmeg because it adds a lovely depth.
- Avoid using pre-shredded cheese as it may not melt smoothly.
- Keep your heat low when adding the cheese to prevent clumping.
- Save a little pasta water to thin the sauce if needed.
- For a winter twist, serve in warmed pasta bowls.
- Use a whisk to keep the cream and butter well combined.
- Add the garlic only after the butter is fully melted.
Ways to Switch It Up
- Add some grilled chicken strips for extra protein.
- Stir in a handful of fresh baby spinach at the end.
- Swap the tortellini for cheese ravioli for a different shape.
- Stir in some steamed peas for a pop of color.
Quick Answers
Can I use dried tortellini instead?
Yes, you can use dried pasta. Just follow the package instructions for boiling times. The refrigerated kind is usually more tender and fresh.
Will my kids actually eat this?
Most children love the mild, cheesy flavor of this dish. It is a picky-eater favorite in many homes. You can even let them help toss the pasta.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Tortellini Alfredo
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 2 cloves garlic , minced
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the tortellini to the water and cook according to package directions until al dente, usually 2 to 5 minutes.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat.
- Add the minced garlic to the skillet and sauté for 1 minute until aromatic but not browned.
- Whisk in the heavy cream and bring to a gentle simmer for 3 to 5 minutes until the sauce thickens slightly.
- Reduce heat to low and whisk in the Parmesan cheese until fully melted and the sauce is smooth.
- Season the sauce with nutmeg, salt, and pepper.
- Drain the cooked tortellini and add them directly to the skillet with the sauce.
- Gently toss the tortellini to ensure even coating and garnish with chopped parsley before serving.
