Description
This creamy Tortellini Alfredo recipe features cheese tortellini bathed in a rich sauce made from butter, heavy cream, chive and onion cream cheese, and Parmesan cheese, all seasoned lightly with garlic powder. Ready in just 30 minutes, it’s a comforting and indulgent meal perfect for quick weeknight dinners or entertaining guests.
Ingredients
Scale
Tortellini
- 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
Optional Garnish
- Fresh parsley, chopped
Instructions
- Cook Tortellini: In a large pot of salted boiling water, cook the refrigerated cheese tortellini according to the package directions, usually around 3 to 5 minutes until tender. Drain the tortellini and set aside.
- Prepare Sauce Base: In a large non-stick skillet over medium heat, add the butter, heavy cream, and chive and onion cream cheese. Stir continuously and allow the mixture to simmer gently until the butter and cream cheese have fully melted and combined.
- Add Flavorings: Stir in freshly grated Parmesan cheese and garlic powder. Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally, until it thickens to a creamy, luscious consistency.
- Toss Tortellini in Sauce: Add the cooked and drained tortellini into the skillet with the Alfredo sauce. Gently stir to coat each piece thoroughly with the sauce, ensuring even coverage.
- Serve and Garnish: Transfer the creamy tortellini Alfredo to serving plates. Garnish with freshly chopped parsley if desired, and serve immediately while warm.
Notes
- Be careful not to boil the sauce hard to prevent it from breaking or curdling; gentle simmering is key.
- You can substitute chive and onion cream cheese with plain cream cheese if unavailable, although it will alter the flavor slightly.
- Use freshly grated Parmesan cheese for best flavor and smooth melting.
- For a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
- Refrigerate leftovers in an airtight container and consume within 2 days, reheating gently to avoid sauce separation.
