Cheese Tortellini Alfredo
This creamy stovetop Cheese Tortellini Alfredo is a comforting, family-friendly meal that comes together in just 25 minutes, making it perfect for busy weeknights. Tender cheese-filled tortellini is coated in a rich, homemade Alfredo sauce made with butter, garlic, and freshly grated Parmesan cheese.

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Why You’ll Love This Recipe
- 30-minute dish! You can easily make this filling dinner in 30 minutes or less, making it an easy weeknight staple.
- Kid-approved recipe. The entire family will love this one.
- Budget-friendly dish. This recipe uses primarily pantry staple ingredients that are easy to find at most grocery stores.
- Homemade alfredo sauce option lets you control the ingredients and their quality. Or use store-bought sauce for an even quicker dinner.
If you’re looking for more pasta dishes, try my recipes for haluski, bacon mac and cheese, German cheese spaetzle, and fried ravioli.
Some of my favorite easy family recipes, which you might also enjoy, are slow-cooker creamy tomato basil chicken and slow-cooker chicken salsa.
Equipment
- Large pot to boil the tortellini
- Large skillet to make the homemade Alfredo sauce
- Measuring cups & spoons
- Colander
- Whisk
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
Cheese Tortellini Alfredo Ingredients (Notes, Variations, Substitutions)

- Add some vegetables: Broccoli, tomatoes, corn, frozen peas, or spinach.
- Optional protein additions: Cooked chicken breast, thighs, bacon, or Italian sausage.
- ¾ pound of pasta can be used instead of cheese tortellini. Fettuccini is typically served with alfredo, but use your favorite. You can also make my homemade egg noodles to serve with this sauce or, for something different, — German spaetzle noodles!
- When selecting tortellini, try a different flavor, such as sun-dried tomato, spinach, pesto, mushroom, chicken mozzarella, or pork-filled tortellini.
- You can substitute the minced garlic with garlic powder instead. Start by adding 1 teaspoon and adjust to your liking.
- Add some homemade pesto on top for a fresh flavor burst.
Step-By-Step Recipe Instructions With Process Photos




Step 1: Gather your ingredients and get them ready. Start by cooking the tortellini in a large pot of salted boiling water according to the package instructions. Once cooked, drain the tortellini well and set it aside.
Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about a minute until fragrant. Next, whisk in the flour and cook for another minute until the mixture turns lightly golden.
Step 3: Gradually whisk in the cold milk and heavy cream, stirring constantly to avoid lumps. Continue whisking for 2 to 4 minutes or until the sauce thickens. Once the sauce reaches the desired consistency, stir in the nutmeg, Parmesan cheese, salt, and pepper. Keep stirring until the sauce becomes smooth and creamy. If the sauce feels too thick, you can add a little more milk to reach the right texture.
Finish & Serve: Add the cooked tortellini to the skillet and gently toss everything together, making sure the pasta is evenly coated with the sauce. Serve immediately, and if you like, garnish with fresh parsley for a touch of color and flavor. I love to add a lot of freshly grated black pepper at the end and top the sauce with even more Parmesan.
Kitchen Notes & FAQ, Freezing, Storage, etc.
To make this Cheese Tortellini Alfredo into a baked dish, start by preparing the tortellini and Alfredo sauce as you normally would. Boil the tortellini in salted water according to the package instructions, and while it’s cooking, make the creamy Alfredo sauce by melting butter in a skillet and cooking the garlic until fragrant. Whisk in the flour to create a roux, then slowly whisk in the milk and heavy cream until thickened. Stir in the nutmeg, Parmesan, salt, and pepper until everything is well combined.
Once the tortellini is cooked and the sauce is ready, toss the tortellini with the sauce until it’s fully coated. If you’d like to add extra ingredients like cooked chicken, bacon, or vegetables, now is the time to mix them in. Transfer everything to a lightly greased baking dish, spreading it evenly.
To give the baked tortellini a crispy, golden top, mix together panko breadcrumbs with grated Parmesan and melted butter. Sprinkle this mixture over the top of the tortellini. Place the dish in a preheated oven at 375°F and bake for about 20-25 minutes, until the sauce is bubbling and the top is golden. If you want extra crispiness, you can broil the top for a minute or two, but watch carefully to prevent burning. Let it cool for a few minutes before serving.
If you want to freeze this recipe, either freeze the Alfredo sauce on its own (instructions below) or make the baked variation of cheese tortellini Alfredo, with a few adjustments as follows:
Freezing baked Cheese Tortellini Alfredo is possible, but the creamy sauce may change slightly in texture due to the milk and heavy cream. Dairy-based sauces can sometimes become grainy or separate when frozen and thawed, but there are ways to minimize this effect. If you still want to freeze it, here’s how you can do it effectively.
Before baking, assemble the dish as usual, but stop before adding the breadcrumb topping. Let the sauce and tortellini cool completely. Transfer the mixture to a freezer-safe dish and cover it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to cook it, thaw the dish in the refrigerator overnight.
Once thawed, add the breadcrumb topping and bake as instructed. You may need to add a little extra milk or cream before baking if the sauce seems too thick after thawing.
The sauce’s consistency might change slightly after freezing, but adding a bit of fresh milk or cream and reheating it gently can help restore some of the creaminess. Freezing before baking is ideal because it prevents the pasta from becoming too soft or mushy when reheated.
To freeze just the homemade Alfredo sauce, let it cool completely before transferring it to an airtight, freezer-safe container or a resealable freezer bag. If you use a freezer bag, lay it flat to save space. The sauce can be frozen for up to 2-3 months.
Because Alfredo sauce is cream-based, it’s important to reheat it gently to maintain the best possible texture.
When you’re ready to use the sauce, thaw it in the refrigerator overnight. Once thawed, reheat it slowly in a saucepan over low heat, whisking frequently to prevent the sauce from separating or becoming grainy. If the sauce appears too thick, stir in a little extra milk or cream while reheating to smooth it out and restore its creamy consistency.
Be patient and avoid high heat, as this can cause the dairy to curdle.
What to Serve With This Recipe
While you can eat this on its own as a lunch or dinner, my favorite way to have it as a side to grilled chicken, pork, steak, leftover chicken sliders, or smoked turkey. Add some sourdough garlic bread and a hearty roasted vegetable salad for an absolute feast.

Cheese Tortellini Alfredo
Equipment
- Large pot to boil the tortellini
- Large skillet to make the homemade Alfredo sauce
- Measuring cups & spoons
- Colander
- Whisk
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
Ingredients
- 1 package cheese tortellini I'm using an 18-ounce package
- 5 tablespoons butter unsalted
- 4 cloves garlic finely minced
- ¼ cup all-purpose flour
- 1 ¾ cups whole milk
- 1 cup heavy cream
- ¼ teaspoon freshly grated nutmeg
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper plus more for serving
- fresh chopped parsley for garnish optional
Instructions
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
- Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until lightly browned, about 1 minute.
- Slowly whisk in milk and heavy cream; cook, whisking constantly, until thickened, about 2-4 minutes.
- Stir in nutmeg, parmesan cheese, salt, and pepper. Stir until combined and the sauce is thick and creamy. If the mixture is too thick, add more milk as needed.
- Add tortellini and gently toss to combine. Serve immediately, garnished with parsley, if desired. I like to add loads of freshly cracked black pepper and more Parmesan.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this recipe as heavy cream and milk do not freeze well, but if you wish to do so, read the main article for detailed instructions.
- Reheat leftovers on the stove with a little milk to thin the sauce. Cook until heated through and warm.
- You can always use a jar of store-bought alfredo sauce if you prefer.
- Add some vegetables: Broccoli, tomatoes, corn, frozen peas, or spinach.
- Optional protein additions: Cooked chicken breast, thighs, bacon, or Italian sausage.
- ¾ pound of pasta can be used instead of cheese tortellini. Fettuccini is typically served with alfredo, but use your favorite. You can also make my homemade egg noodles to serve with this sauce or, for something different, — German spaetzle noodles!
- When selecting tortellini, try a different flavor, such as sun-dried tomato, spinach, pesto, mushroom, chicken mozzarella, or pork-filled tortellini.
- You can substitute the minced garlic with garlic powder instead. Start by adding 1 teaspoon and adjust to your liking.