If you’re looking for a comforting meal that comes together in no time (and in one pot!), this Creamy Garlic Parmesan Tortellini recipe is just what you need!

It’s easy to pull together with just a few ingredients as a quick weeknight dinner, but delicious enough to serve to company.

close up view of wooden spoon scooping creamy cheese tortellini from pan

What you’ll love about this recipe

Simple: You just need a few ingredients and very little time to make this, and using store-bought cheese tortellini saves time and effort on a busy night.
Less dishes: This recipe only uses one pot – the tortellini cooks right in the sauce!
Crowd pleaser: Everybody loves this creamy, dreamy dish – even my picky kiddo devours this one!
Make it your own: Serve the tortellini as-is, add a protein or vegetables! This really is a (very delicious) blank canvas you can play with.

I used to make this dish when I was in college because it’s easy and quite cheap, only my sauce back then was just boiled cream and grated parmesan mixed together.

My recipe now is just a tiny bit more work, but it’s so worth it in terms of flavor. Plus, no need to cook and drain the tortellini separately, which is a big win in my book!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients to make creamy cheese tortellini with text labels — Ingredients to make Creamy Garlic Parmesan Tortellini: Chicken broth, cream, butter, cream cheese, flour, parmesan, garlic, garlic powder, salt, pepper and cheese tortellini.

Ingredient notes

Cheese tortellini: Fresh or frozen both work. I specify cheese tortellini because that’s what I always use, but the truth is you can use any filling you enjoy! A meat filled tortellini is quite nice in this sauce, and so is one with spinach.
Fresh garlic: This adds a nice, fresh flavor. Feel absolutely free to skip it and instead double up on the dried garlic powder if you’re short on time (or short on fresh garlic… though who would ever be 😉 )
Cream: Heavy cream creates the richest sauce. But the truth is – I have half and half in my fridge far more often than heavy whipping cream, so that’s what I usually use. The difference doesn’t bother me, and it’s a little lighter (and a lot cheaper) which works well for a random weeknight. I would not recommend using fat-free half and half though.
Parmesan: I know I should be telling you to only use freshly grated parmesan for the best flavor, and I will definitely do this when I’m making this dish for company… But on a busy weeknight? Pre-grated parmesan is just fine and dandy.

How to make creamy cheese tortellini

Follow these simple steps to whip up a plate of creamy cheese tortellini:

1. Prepare the sauce base:

Melt the butter in a large, deep skillet over medium heat. Stick to medium here, or you’ll burn the garlic and flour!
Add the garlic and gently cook until fragrant, about one minute. Don’t brown it at all! Take the skillet off the heat and whisk in the flour until no lumps remain.

overhead view of garlic cooked in butter in skillet — sauté garlic

overhead view of garlic and flour cooked in butter in skillet with whisk — sauté garlic

2. Make the sauce:

Return the skillet to medium heat and cook for 30 seconds, whisking constantly. Then pour in the chicken broth while still whisking constantly until smooth.
Whisk in the cream and add the seasoning. The sauce will be quite thin at this point.

chicken broth pouring into skillet — whisk in broth

cream pouring into sauce — whisk in broth

3. Cook the tortellini:

Add the tortellini to the sauce in the skillet. Stir well, then bring to a boil.
Reduce the heat to a simmer, cover the skillet with a lid and cook until the tortellini are nearly done (check your package for the cooking time, start checking at the halfway point and then keep checking until the tortellini is almost cooked).

overhead view of uncooked tortellini in skillet with cream sauce — add tortellini and cook…

overhead view of garlic parmesan creamy cheese tortellini in skillet — add tortellini and cook…

4. Finish and serve

Carefully stir in the grated Parmesan cheese and cream cheese until they melt completely and the sauce is smooth.
Check for seasoning and consistency (add more cream if the sauce is too thick/there is too little sauce; add more cheese or simmer for a little longer without the lid if the sauce is too thin).
Serve immediately for the best taste and texture!

overhead view of cooked tortellini in cream sauce with parmesan and cream cheese — add cheeses

overhead view of garlic parmesan creamy cheese tortellini in skillet with wooden spoon — add cheeses

Top tips

Don’t burn the garlic: Make sure to stick to medium heat (or lower if your stove runs hot), burnt garlic can taste bitter and make the entire dish unpleasant to eat.
Whisk until no lumps remain: When you whisk in the flour, and then the broth, make sure to whisk constantly until no lumps remain. It’s not easily possible to fix a lumpy sauce later on!
Adjust sauce: Sauce that’s too thick can be thinned out with extra broth or cream. Sauce that’s too thin can be thickened with more cheese, or by simmering without the lid for a little longer.

overhead view of creamy garlic parmesan cheese tortellini in skillet

Recipe variations

Round out with protein: Chopped or shredded rotisserie chicken is an easy way to add protein to this dish. Or try my homemade shredded chicken (I also have a crock pot variation on the site; or try making a whole chicken in the crockpot!).
Add vegetables: Stir in baby spinach at the end, or add peas to cook with the tortellini. If you’re feeling fancy, add sliced sun-dried tomatoes. Sautéed or baked mushrooms are delicious, too!
Add more flavor: Red pepper flakes, cracked black pepper, chopped parsley or basil are great ways to boost the flavor of the finished dish.

Leftovers

Store leftovers in the fridge, covered, for up to 3 days.

My favorite way to reheat any pasta dish with sauce is to turn it into a pasta bake. If that’s your plan, I recommend placing the leftovers in a casserole dish to refrigerate, makes it a lot easier!

Add a splash of cream to the tortellini if they seem dry, and top with shredded mozzarella or grated parmesan if you like. Bake at 350°F until steaming hot and bubbly all the way through.

Serving ideas

Here are some of our favorite ways to enjoy these creamy cheese tortellini:

Salad with homemade Italian dressing
In the summer, grilled chicken is a favorite! Use my Lemon Garlic Chicken Marinade or Balsamic Chicken Marinade for the best flavor!
Baked pork chops, baked steak or baked chicken breast are all great and easy options, too
Garlic bread (with homemade bread, maybe?)
Roasted asparagus (or air fried asparagus), roasted broccoli (or air fried broccoli), sautéed green beans or sautéed zucchini are delicious vegetable sides

overhead view of creamy cheese tortellini in white bowl

More easy pasta recipes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Creamy Garlic Parmesan Tortellini