A rich and creamy homemade Alfredo sauce poured over cheese tortellini. This sauce is so flavorful and easy to make, too!

Some of the recipes I share are recipes I have been making for years. And other recipes I share are new to me! This Tortellini Alfredo is a new-to-me recipe. Even though I haven’t been making it for long, it’s just too good not to share! This creamy Alfredo sauce is so rich and packed with such great flavor, I just have to share the recipe with you. 

I’ve never been a huge fan of red pasta sauce. I’ll eat it, but it just doesn’t get me excited. So I have always used Alfredo sauce instead. I’ve never been able to find a store-bought version that I like. We’ve tried so many, they just all taste the same – flavorless. I’ve tried a few different recipes, but none that are blog-worthy. Until I came across this one! 

The first thing I do when I come across a new recipe is read it all the way through. Then, I read it again. The second time I read it I mentally remove all of the fluff in the recipe. Sometimes there are explanatory steps that aren’t necessary. That process of elimination shortens the recipe for me! Then I decide if it truly is going to be as quick as the recipe claims to be. 

But this recipe didn’t require me to read through it a second time – that’s how I know it’s a recipe I should really try! No fluff – just simple instructions. 

Ingredients for Tortellini Alfredo

• Cheese Tortellini
• Butter
• Heavy Cream
• Chive and Onion Cream Cheese
• Grated Parmesan Cheese
• Garlic Powder

How to Make Tortellini Alfredo

• Cook 2 packages (9 oz each) of refrigerated cheese tortellini as directed on the package. Drain water. 
• While the tortellini noodles are cooking, in a separate pan, add 1/4 cup butter, 1 pint heavy cream, and 4 oz chive and onion cream cheese. Stir frequently over low to medium heat until the butter and cream cheese is melted. 
• Then stir in 1 cup grated Parmesan cheese and 1/2 tsp garlic powder until well mixed. Let simmer over low heat until the sauce is thick and creamy, stirring every few minutes. 
• Combine the cooked and drained tortellini. Stir to coat the pasta. 

How to Make Alfredo Sauce

• Add 1/4 cup butter, 1 pint heavy cream, and 4 oz chive and onion cream cheese to pan. Stir frequently over low to medium heat until the butter and cream cheese is melted. 
• Then stir in 1 cup grated Parmesan cheese and 1/2 tsp garlic powder until well mixed. Let simmer over low heat until the sauce is thick and creamy, stirring every few minutes. 
• This makes enough sauce to coat 18 oz of noodles. 

Tips for Making Tortellini Alfredo

• Make sure to check on the sauce, stirring frequently. Stirring will help prevent scorching on the bottom of the pan!
• You can garnish with parsley if you’d like! 

This quick and easy Tortellini Alfredo can be paired with a salad, vegetables, or garlic bread. If you serve it with a different side dish, be sure to let me know. I am always looking for new ideas! 

For More Easy Dinner Recipes, Check Out: 

• Cheesy Hash Brown Casserole
• 10 Quick & Easy Vegan Dinner Ideas
• Quick & Easy Vegan Enchiladas
• Vegan Farmer’s Delight

For More Easy Vegetarian Recipes, Check Out:

• Quick & Easy Vegetarian Crunch Wrap
• Vegetarian Beef Stew
• 30-Minute Vegetarian Meatball Recipe
• Instant Pot Mac & Cheese

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Tortellini Alfredo

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Tortellini Alfredo, a rich and creamy homemade Alfredo sauce poured over cheese tortellini. This sauce is so flavorful and easy to make, too!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 packages (9 oz each) Refrigerated Cheese Tortellini
• 1/4 cup Butter
• 1 pint Heavy Cream
• 4 oz Chive & Onion Cream Cheese
• 1 cup Grated Parmesan Cheese
• 1/2 tsp Garlic Powder

Instructions

1. Cook tortellini as directed on the package. Drain water.
2. While the tortellini noodles are cooking, in a separate pan, add butter, heavy cream, and chive & onion cream cheese. Stir frequently over low to medium heat until the butter and cream cheese is melted.
3. Then stir grated Parmesan cheese and garlic powder until well mixed. Let simmer over low heat until the sauce is thick and creamy, stirring every few minutes.
4. Combine the cooked and drained tortellini. Stir to coat the pasta.

Notes

Recipe Adapted from Life in the Lofthouse.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 544Total Fat: 48gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 151mgSodium: 538mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 12g