A rich and creamy Alfredo sauce made with chive and onion cream cheese poured over cheese tortellini for an easy dinner!

Cheese Tortellini Alfredo

This is a really great recipe. It requires only a few basic ingredients, it’s easy to make, and my family loves it! Most homemade Alfredo sauces separate if you don’t eat it right away and they don’t have the same creamy texture when reheated.

But this recipe for Tortellini Alfredo holds it’s rich, creamy texture when reheated and the sauce doesn’t separate. It has such rich flavor brought out by an uncommon ingredient for Alfredo sauce… chive and onion cream cheese!

I highly recommend giving this a try, you’ll quickly add it to your weeknight dinner rotation! You might also like some of our other favorites like Vegetarian Chicken Pot Pie Noodle Skillet , Rice Krispie Vegetarian Meatballs , and Homemade Baked Mac & Cheese ! You can serve any of them with one of our favorite sides – Easy Garlic Knots made out of store bought pizza dough!

What You’ll Need

2 (19 oz each) bags frozen Cheese Tortellini

1/4 cup Butter

1 pint Heavy Cream

4 oz Chive and Onion Cream Cheese

1 cup Grated Parmesan Cheese

1/2 tsp Garlic Powder

How to Make Tortellini Alfredo

Cook 2 (19 oz each) bags of frozen cheese tortellini as directed on the package. Drain water and set aside.

Add 1/4 cup butter, 1 pint heavy cream, and 4 oz chive and onion cream cheese to the same sauce pan used to cook the noodles. 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.

Add the cooked and drained tortellini. Stir to coat the pasta.