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Easy Tortellini Alfredo

5 from 30 votes
tortellini with alfredo sauce in a skillet with a serving spoon
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 Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

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

Calories: 575 kcal, Carbohydrates: 70 g, Protein: 29 g, Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 75 mg, Sodium: 1353 mg, Potassium: 283 mg, Fiber: 5 g, Sugar: 13 g, Vitamin A: 388 IU, Vitamin C: 1 mg, Calcium: 498 mg, Iron: 4 mg
Course: Main Course
Cuisine: Italian
Author: Tiffany