Easy Tortellini Alfredo
A creamy and comforting dish combining tender tortellini with a luscious Alfredo sauce, perfect for busy weeknights or cozy dinners.
Ingredients
Main Ingredients
- 1 pound cheese tortellini (fresh or frozen; use spinach tortellini for extra flavor)
- 1/2 cup unsalted butter The foundation of your creamy sauce
- 1 cup heavy cream For that luxurious, velvety texture
- 3/4 cup grated Parmesan cheese The secret ingredient for depth
- 3 cloves garlic, minced For aromatic goodness
- Salt and pepper, to taste Essential for yummy seasoning
- Fresh parsley, chopped for garnish A sprinkle adds a bright touch
Instructions
Cooking the Tortellini
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they float—around 3-5 minutes for fresh tortellini. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
Making the Alfredo Sauce
- In a large skillet, melt the butter over medium heat. Once it melts, bubble and release a nutty aroma, add minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream while stirring continuously. Allow to simmer gently for about 2-3 minutes until it thickens slightly.
- Gradually stir in the grated Parmesan cheese, letting it melt and create a silky sauce. If needed, add reserved pasta water slowly until reaching desired consistency.
Combining and Serving
- Toss the cooked tortellini into the Alfredo sauce, coating each piece. Season with salt and pepper to taste and stir until combined.
- Transfer the tortellini Alfredo to a serving dish, sprinkle with fresh parsley, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Gently reheat on the stove, adding a splash of cream or reserved pasta water to revive the sauce's richness.