Creamy tortellini alfredo is an easy, 30-minute dinner with cheese tortellini, garlic, and rosemary tossed in a lightened-up homemade alfredo sauce.
This tortellini recipe is vegetarian on its own, but I love adding grilled chicken or shrimp scampi to serve it Olive Garden-style!
This cheesy tortellini alfredo recipe is all about the creamy, herby homemade alfredo sauce. I’ve adapted my lightened-up alfredo sauce recipe with a flavorful mix of garlic, olive oil, and rosemary, then tossed it with cheese tortellini. It’s ready in 30 minutes and goes perfectly with a big bowl of breadsticks on a weeknight.
Whenever I feel like changing things up from my shrimp alfredo and skinny chicken fettuccine alfredo, this tortellini alfredo makes a great meatless Monday meal.
A Moment for This Creamy Tortellini Alfredo
- Homemade alfredo sauce. The sauce is rich and creamy, but made lighter and without the thickeners and additives you’ll find in store-bought alfredo sauce.
- One-pan, 30 minutes. This pasta recipe comes together in one skillet. I’ll show you how easy it is to make a simple flour roux and smooth it out with broth and a splash of milk.
- Full of flavor. I love the fresh, evergreen flavor of rosemary that infuses the sauce. Paired with savory parmesan, garlic, and cheesy tortellini, the flavors appeal to just about everyone, even picky eaters.
Recipe Ingredients
I swear by refrigerated tortellini in everything from tortellini alfredo to tortellini pasta salad and tortellini skewers. Below are some notes on the recipe ingredients. Scroll to the recipe card below the post for the full, printable recipe amounts.
- Tortellini – I use refrigerated tortellini, but frozen tortellini also works in this recipe. You’ll need to thaw it completely first. If you’re one to make your own tortellini from scratch, go ahead!
- Olive Oil – I originally used rosemary-infused olive oil for this pasta. Any good-quality olive oil does the trick.
- Garlic – Freshly minced. Or, substitute each fresh clove with ½ teaspoon of garlic powder if needed.
- Flour and Milk – Alfredo sauce is made with a béchamel sauce as the base. To make your béchamel, you’ll combine a roux of all-purpose flour with milk. I use skim milk, but any kind will work. For a richer sauce, use heavy cream or half-and-half instead.
- Broth – I use vegetable broth to keep the dish vegetarian. You can use chicken broth or stock instead.
- Parmesan Cheese – The best cheese for alfredo sauce is Parmesan or Pecorino cheese. Freshly grated is best, but you can use store-bought.
Tips and Variations
- Cook the tortellini in salted water. I always add 2-3 heaping spoonfuls of salt to the water I use to boil my tortellini and other pasta. It seasons the pasta while it cooks.
- Take care not to overcook the sauce, or the dairy may split and curdle.
- The sauce thickens the longer it sits. If the alfredo sauce becomes too thick, thin it out with extra milk, one tablespoon at a time.
- Adapt the herbs. Substitute the rosemary with basil, thyme, or oregano. You can use fresh or dried herbs. You’ll need approximately 3 times the amount of dried herbs as fresh.
- Add veggies. Try adding vegetables like finely chopped onions, bell peppers, broccoli, asparagus, or mushrooms. Sauté them before you cook the garlic.
What to Serve With Tortellini Alfredo
Serve this quick tortellini alfredo pasta with a side of grissini breadsticks and a salad. I love this easy shrimp Caesar salad in the summer or this roasted vegetable salad in the cooler months. If it’s a dinner party, I’ll serve these crispy arancini as a starter and a slice of plum cake for dessert. Top your tortellini with a protein like chicken, shrimp, or steak to round out the meal.
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Cook the tortellini. Prepare tortellini according to the directions on the package.
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Sauté the garlic. In the meantime, heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook one minute, stirring occasionally, until fragrant.
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Make a roux. Add flour and whisk to combine; continue to whisk and cook for an additional minute to cook the flour.
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Make the sauce. Slowly add broth, whisking to combine until smooth. Whisk in milk and bring the mixture to a boil. Continue to cook for 1 to 2 minutes, or until thickened.
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Add Parmesan. Stir in the Parmesan cheese, salt, and pepper; continue to cook and stir until the cheese is completely melted.
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Add the tortellini. Reduce the heat to medium-low. Drain tortellini and add them to the skillet with the sauce. Stir to combine and continue to cook until heated through; about 1 minute.
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Enjoy! Sprinkle with fresh rosemary or fresh chopped parsley and serve.
- Sauce thickens as it stands.
- If the sauce is too thick for your liking, or not enough, add a tablespoon of milk at a time until you reach desired consistency.
Calories: 409kcal | Carbohydrates: 39g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 646mg | Potassium: 192mg | Fiber: 3g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Tortellini Alfredo
Say it with me: No globby alfredo sauce! After today, you’ll never buy the jarred stuff again. Follow these steps to prepare your cheesy tortellini alfredo from scratch.
- Cook the tortellini. First, cook the tortellini according to the directions on the package. If you’re using fresh or refrigerated tortellini, the cooking time should be quick.
- Sauté the garlic. Meanwhile, sauté the garlic in olive oil over medium-high heat.
- Make a roux. Next, sprinkle the flour over the garlic. Whisk constantly while the flour cooks off for a minute.
- Make the sauce. Pour in the broth, then whisk in the milk. Bring the sauce to a boil for 1-2 minutes, just enough so it thickens. Then, fold in the grated Parmesan. Season the sauce with salt and pepper to taste.
- Add the tortellini. Lower the heat and add the drained tortellini to the sauce. Toss to coat, and let that heat through. Sprinkle fresh rosemary and chopped parsley on top, and serve.
Storage and Reheating
- Refrigerate. Store the leftover tortellini in an airtight container in the refrigerator for up to 4 days.
- Reheat. Warm up the tortellini alfredo in a saucepan on the stove or in the microwave.
