Tortellini Alfredo Creamy Sauce (Printer-Friendly)
Cheese-filled tortellini smothered in creamy Alfredo sauce with Parmesan and chive-onion cream cheese.
# What You’ll Need to Cook:
→ Pasta
01 -
2 packages (255 g each) refrigerated cheese tortellini
→ Sauce
02 -
60 g unsalted butter
03 -
480 ml heavy cream
04 -
113 g chive and onion cream cheese
05 -
100 g freshly grated Parmesan cheese
06 -
0.5 teaspoon garlic powder
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add refrigerated cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large non-stick skillet over medium heat, combine butter, heavy cream, and chive and onion cream cheese. Stir continuously until the butter and cream cheese are fully melted and the mixture is smooth.
03 -
Add freshly grated Parmesan cheese and garlic powder to the skillet. Reduce the heat to low and simmer for about 15 minutes, stirring frequently, until the sauce becomes thick and creamy.
04 -
Transfer the cooked and drained tortellini into the skillet with the Alfredo sauce. Gently fold to coat the pasta evenly with the sauce.
05 -
Garnish with chopped parsley if desired. Serve immediately while hot.
# Extra Cooking Tips:
01 -
For optimal flavour and texture, use fresh refrigerated tortellini instead of frozen varieties.
02 -
Chive and onion cream cheese enhances the sauce's richness and subtly elevates the aromatic profile.