Cheesy tortellini tossed in a creamy garlic and herb sauce is an easy-to-make recipe that will complement any meal! Creamy Stovetop Cheese Tortellini is always a favorite whether served as a hearty main dish or a side for steak, chicken, or pork.
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You are in for a treat with this creamy, cheesy, garlicky, easy-to-make recipe. It’s kind of like macaroni and cheese meets an Italian, and they become best friends.
Creamy Stovetop Cheese Tortellini is crazy delicious and simple to make with a store-bought shortcut of packaged cheese pasta. I love recipes that do double duty, and this one not only makes a terrific side, but is also a great main dish. And let’s not forget all the ways you can customize it with the addition of veggies or leftover chicken, shrimp, or beef.
What Is Tortellini?
Tortellini is a type of pasta originally from the Emilia region in Italy. It’s shaped like a small, round hat and traditionally filled with either meat or cheese.
Tortellini can be used in many different recipes like my BLT Tortellini Pasta Salad, and Chicken and Cheese Tortellini Soup.
What You Need To Make Creamy Stovetop Creamy Tortellini
- Packaged Cheese Tortellini Pasta – you can find it in the refrigerated cheese section in the grocery store.
- Unsalted Butter
- Garlic Cloves – mince or press your own garlic if possible.
- Dried Thyme – you can substitute basil or Italian seasoning.
- Fresh Parsley – for the sauce and for garnish for a tremendous fresh pop of flavor.
- Kosher Salt and Fresh Cracked Pepper
- Half and Half – heavy whipping cream or whole milk can also be used.
- Parmesan Cheese – grate your own cheese for the best flavor and texture.
- Non-stick or Cast Iron Skillet
Scroll down for complete measurements and instructions
Steps To Make This Recipe
- Cook the pasta in salted boiling water.
- Make the sauce by melting the butter and cooking the garlic, herbs, salt, and pepper then adding in the half-and-half and Parmesan.
- Add the tortellini and pasta water to bring the sauce together. Taste and season with salt and pepper.
- Sprinkle with Parmesan cheese and fresh parsley, then dig in!
Tips For Making The Best Creamy Cheesy Tortellini
- The recipe has just a few ingredients, so use the best you can get. Good quality tortellini and fresh parsley will make all the difference!
- Cook the tortellini, al dente, meaning firm when bitten. The pasta will continue to cook in the sauce, so you don’t want it overdone.
- Make sure to save the pasta water to use in making the sauce.
Donya’s Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
How To Serve As A Side Dish
Creamy Stovetop Cheese Tortellini is terrific served alongside:
- Crock Pot Chicken Thighs
- Copycat Honey Baked Ham
- Easy London Broil
- Air Fryer Chicken Legs
- The Best Roasted Pork Tenderloin
What Else Can I Add To Stovetop Cheese Tortellini?
I think it is fun to get creative with a recipe. Here are a few ideas for customizing this dish to your liking:
- Add Italian sausage or ground turkey for a hearty main dish.
- Carrots, peas, green beans, onions, and celery are great to add for a pasta primavera vibe.
- Make the cheese sauce even “cheesier” with the addition of shredded sharp cheddar cheese or mozzarella.
- Give it a spicy kick with a big pinch of black pepper and red pepper flakes.
- Toss in kale, spinach, and chopped tomato for a healthy twist.
How To Store And Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a tablespoon or two of water or milk to loosen the sauce.
Equipment
Ingredients
- 1 10-ounce package cheese tortellini
- 2 tablespoons butter
- 2 cloves minced garlic
- ¼ teaspoon dried thyme
- ½ teaspoon fresh chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- ½ cup half-and-half
- ¼ cup grated Parmesan cheese
- 1 teaspoon grated Parmesan cheese for garnish
- 1 teaspoon chopped parsley for garnish
Instructions
- Cook tortellini in a pot of salted boiling water until al dente. Save 1 cup of pasta water. Drain and place back in pot to keep warm.
- Melt butter in a skillet over medium-high heat. Add garlic, dried thyme, salt, pepper and parsley. Cook for 1 minute.
- Add in Parmesan cheese and half-and-half. Stir sauce until combined, then add cooked tortellini. Gently stir in pasta. Reduce to a simmer and add pasta water 1 to 2 tablespoons at a time to bring the sauce together.
- Once the sauce has thickened, spoon the cheese pasta into a serving bowl, sprinkle on Parmesan cheese and fresh parsley then serve.
Notes
- Cook the tortellini, al dente, meaning firm when bitten. The pasta will continue to cook in the sauce, so you don’t want it overdone.
- Make sure to save the pasta water to use in making the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a tablespoon or two of water or milk to loosen the sauce.
Nutrition
Craving More Cheese Recipes? Try These:
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
I loved this! So simple and good flavor. I used Italian seasoning because it is my favorite. I’m taking it to an Oscar Nite party for sure and may want to add peas and carrots for color. Thanks so much for posting!
Thanks so much! I hope you enjoy the party and the recipe. Thank you for the outstanding rating.
~Donya
Oh my goodness, you have combined so many of my loves…cheese, cheese and butter into one easy dish!!
Thanks, Julie! Looks like we think alike. 😍
I so appreciate the outstanding rating and your kind words.
Have a great day,
~Donya