Easy Tortellini Alfredo

tortellini with alfredo sauce in a skillet with a serving spoon

5 from 32 votes

Easy Tortellini Alfredo for the win! What beats cheese tortellini smothered in a rich, buttery, creamy, garlicky alfredo sauce on those nights when nothing but pasta will do? This dish is an easy crowd-pleaser and sure to be a new family favorite.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Tiffany Azure

Ingredients

18 ounces refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon minced garlic
3 tablespoons flour
3 cups milk I used fat free half and half
1 teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 - 1 ½ cups reserved pasta water
⅓-½ cup freshly grated parmesan cheese see note
fresh chopped parsley and grated parmesan for topping optional

Instructions

Bring a pot of water to a boil. Add tortellini. Boil 3 minutes. use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute til fragrant.
Sprinkle flour over the melted butter and garlic and stir until a paste forms.
Gradually whisk in milk until smooth and fully incorporated.
Stir in salt, pepper, and 1/2 cup reserved pasta water.
Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce.
Taste, add salt and pepper if needed. Stir in tortellini for 2-3 minutes til hot throughout and top with cracked black pepper, parsley, and grated parmesan if desired.

Notes

Pro tip: It's important to use freshly grated parmesan cheese, not pre-shredded or pre-grated parmesan which has a powder coating and does not melt and incorporate as well as freshly-grated parmesan.

Pro tip: To keep freshly cooked noodles from sticking together while I prepare the rest of the recipe, I like to toss the noodles in 1-2 teaspoons of olive oil.

Pro tip: the higher the fat content of your milk, the richer and creamier the sauce will be. For an ultra-rich and super-creamy sauce, swap out a portion of the milk for heavy cream.

Nutrition