Creamy Pesto Alfredo Tortellini – The Ultimate Cheesy Pasta Dish

 

If you’re a pasta lover craving something rich, creamy, and loaded with flavor, this Creamy Pesto Alfredo Tortellini is the dream dinner you’ve been waiting for. With a perfect blend of cheese-filled tortellini, garlicky Alfredo sauce, and the fresh kick of pesto, every bite is pure comfort. Best of all? It’s ready in just 30 minutes!

 Ingredients:

• 20 oz refrigerated three cheese tortellini
• 1/3 cup prepared basil pesto (use high-quality pesto for best flavor)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/4 cups heavy whipping cream
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup dry Parmesan cheese
• 2 tablespoons sour cream
• Salt and cracked black pepper, to taste
• 1/2 cup shredded Mozzarella cheese

 Instructions:

  Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (typically 3–5 minutes). Drain and set aside. Don’t overcook, as the pasta should be tender but not mushy.

 Step 2: Make the Alfredo Sauce

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Slowly whisk in the heavy cream and add the sour cream. Once combined, stir in both types of Parmesan cheese. Let the sauce simmer for 5–7 minutes, stirring frequently, until it thickens and becomes smooth.

 Step 3: Combine Pesto and Tortellini

In a large skillet or mixing bowl, toss the cooked tortellini with the pesto until evenly coated.

 Step 4: Add the Sauce and Mozzarella

Pour the Alfredo sauce over the pesto-coated tortellini and stir gently to coat everything evenly. Sprinkle shredded Mozzarella cheese over the top and let it melt slightly. Taste and adjust seasoning with salt and pepper.

 Step 5: Serve Hot

Serve immediately while it’s hot and cheesy. Garnish with extra Parmesan or fresh basil if desired.

 Tips & Variations:

• Add protein: Grilled chicken, shrimp, or crispy bacon make excellent additions.
• Homemade pesto: Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a homemade touch.
• Make it spicy: Add a pinch of red pepper flakes for a little heat.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed.

 Time & Nutrition:

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4
• Calories per serving: approx. 987 kcal

 Fun Fact:

The classic Alfredo sauce was originally made with just butter and Parmesan. The creamy version we know today is an American twist — and when combined with pesto, it becomes a bold and luxurious sauce that’s hard to resist!