Tortellini Alfredo |

The best part about cooking for yourself is that you can do what you want with the meal. There is something about not having to worry about the rest of your family’s opinions, and being able to tailor the recipe to your personal taste and requirements. But as with any cookbook, there are going to be recipes that are truly worth making, and others that are worth skipping.

Pasta may seem like a simple meal, but it’s one that can be greatly improved with a few simple ingredients. Alfredo sauce is a popular pasta sauce made from hot cream, butter and Parmesan cheese. This recipe for tortellini Alfredo uses tortellini, which are hollow, small egg noodles. This sauce is simple to make and the cream is cooked down by the butter so it’s nice and thick. Who knew tortellini was such a big part of a true Italian dish?

For those who don’t happen to be Italian, a dish like the Tortellini Alfredo would be a big no-no. It’s a dish that’s meant to be shared, and shared with everyone. I remember my mom making it for the family on Christmas and Thanksgiving, and getting the recipes from her family. The recipe I’ve given you here is the most simple and basic recipe of all recipes that I know of. I hope that you enjoy it!


It goes without saying that Italian cuisine is a classic. I like how full the meal is, as well as how tasty and often simple the recipes are. I’ve prepared several fantastic alfredo sauce recipes, including a Alfredo Tortellini that was really wonderful. I’m overjoyed to be able to share this with you!


In creating my recipe, I experimented with a few things I discovered online, and I picked up a few tips and techniques along the way.

  • You’re making alfredo incorrectly if it’s prepared using cream cheese.
  • For the finest results, use a mixture of Italian cheeses.
  • Not all parmesan is made equal (my first batch seized up because it didn’t melt properly).
  • The simplest method to thicken a sauce is to make a roux first.
  • Use some pasta water to thin a sauce (it contains starch and salt and will have a beautiful effect on the sauce over regular water)
  • For the finest flavor, use freshly ground black pepper.
  • Prepare your garlic using a microplane.


To save time, I used store-bought tortellini, but if you’re feeling adventurous, go ahead and make your own! This sauce may be prepared using store-bought or homemade sauce. Are you out of tortellini? That’s OK since this sauce goes well with a variety of pastas. Fettuccine or linguine are my favorites, but bowties are also a fave!


Making alfredo sauce is one of my favorite things to do! This recipe is flexible and adjustable to your preferences, from a traditional Alfredo Fettuccine to Chicken Alfredo or Alfredo Broccoli. This sauce’s greatest feature is how nicely it adheres to the pasta. It’s a sauce designed for savoring. I found myself grabbing a piece of bread to mop up the remaining sauce in the dish. When I prepared this dish, I made a double batch of sauce and could have eaten it all right away. Thankfully, I kept my cool and portioned out the remainder for lunches and dinners throughout the week. And, sure, this alfredo sauce freezes nicely, based on personal experience.



Make a feast out of it.

  • Bolognese Pasta
  • Alfredo Shrimp Fettuccine
  • Broccoli Alfredo
  • Alfredo Chicken Fettuccine
  • Fettuccine Alfredo
  • Carbonara with chicken and bacon
  • Other Dinner Options


tortellini alfredo

Tortellini Alfredo


Michelle Boulé is a French actress.


Move over, Panera, because this Tortellini Alfredo is so simple and delicious, you’ll be cooking it at home from now on!


4.45 stars based on 9 votes


Recipes to Pin




Time to Prepare: 10 minutes

15 minutes to prepare

25 minutes total




Course Description:

American cuisine



6 servings

calorie count: 571 kcal




Spoon Made of Wood




Dutch Oven Lodge


Stock Pot




StandardMetric in the United States



  • 12 c. half-and-half
  • Salt
  • Pepper
  • 2 garlic cloves, minced
  • 2 CUP CHEESE BLEND (Italian)
  • Water for Pasta Cooking (as required)
  • Tortellini (16 oz)





  • In a large skillet over medium-high heat, melt the butter.

  • Cook tortellini according to package directions while the butter is melting. Save some of the pasta water for the sauce.

  • Whisk in the half-and-half until it is completely combined. If it’s too thick, thin it out with pasta water as required. Season with salt and pepper to taste, then add the garlic.

  • Bring to a low boil, then stir in the Italian cheese blend. Stir until the cheese is completely melted.

  • Toss the tortellini with the sauce and serve.



calorie count: 571 kcal 37 g carbohydrate 23 g protein 38 g fat 18g Saturated Fat 99 milligrams of cholesterol 559mg sodium 79 mg potassium 3 g of fiber 2 g sugar 687 IU Vitamin A 1 milligram of vitamin C 252 mg calcium 2 mg iron




Tortellini Alfredo is a term used to describe a kind of pasta.



Making Alfredo sauce is probably the simplest of all home cooking projects. It’s also a recipe that’s been around for quite a while, even if you’ve never made it before. The fact that you can make a super-quick, super-easy, super-tasty homemade sauce at home can be a real game-changer if you’re strapped for time and need a quick dinner.. Read more about tortellini alfredo with vegetables and let us know what you think.

Frequently Asked Questions

What goes well with tortellini?

A side of broccoli.

What is cheese tortellini alfredo?

Cheese tortellini alfredo is a dish made with cheese, cream, butter, and Parmesan.

Does Panera still have tortellini alfredo?

Yes, they do.

Related Tags

This article broadly covered the following related topics:

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  • tortellini alfredo recipe
  • tortellini alfredo sauce
  • tortellini alfredo calories
  • tortellini alfredo with broccoli

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.