Tortellini Alfredo Food

BAKED CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
• Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

SKILLET CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

EASY CHEESE TORTELLINI ALFREDO

Steps:

• In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 45 minutes.
• Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.

SIMPLE & CREAMY TORTELLINI ALFREDO

Steps:

• Bring broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)
• Stir in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
• Stir in shredded cheese and bacon.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

TORTELLINI ALFREDO WITH FRESH SPINACH

Steps:

• Fill a large pot with 2 quarts water and 1 teaspoon salt and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 10 to 12 minutes.
• Meanwhile, heat cream cheese, milk, butter, 1/4 cup Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a large saucepan over medium heat; stir until cheeses have melted and sauce is smooth, 5 to 7 minutes. Reduce heat to low, add spinach, and stir occasionally until spinach has wilted, about 3 minutes.
• Drain tortellini, add to the sauce, and stir to combine. Garnish with tomato and remaining Parmesan cheese.

SIMPLE & CREAMY TORTELLINI ALFREDO

Steps:

• Combine broth and water in saucepan.
• Bring to a boil over medium-high heat and add tortellini.
• Reduce heat to medium low and simmer 8-9 minutes, covered.
• Add cream cheese and veggies and heat until cream cheese is completely incorporated.
• Add shredded cheese and meat and stir well.

FAST TORTELLINI ALFREDO

Steps:

• Mix cream cheese spread, milk and Parmesan in large saucepan until well blended. Stir in tortellini and peas; cover.
• Cook on medium-low heat 5 min., stirring occasionally.
• Stir in ham; cook 3 to 5 min. or until heated through, stirring occasionally.

MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

GARLIC ALFREDO CHEESE TORTELLINI

Steps:

• Boil tortellini according to package directions.
• Heat a skillet on medium low and add butter, garlic and whisk and cook until fragrant
• Sprinkle in flour and whisk until it becomes a paste.
• Slowly add in cream and milk and whisk until combined, whisk in Parmesan and salt and pepper. Bring to a low simmer until thickened about 2-3 minutes.
• Stir in pasta. Garnish with fresh parsley and more Parmesan cheese if desired

TORTELLINI ALFREDO

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour. Gradually add the half and half, whisking constantly.
• Bring the sauce to a gentle boil, then reduce heat to low.
• Slowly sprinkle in the cheeses, continuing to whisk. It will continue to thicken as it simmers.
• Bring a pot of water to a boil and add the broccoli. Cook for 2 minutes.
• Add the tortellini and cook for 4 minutes. (Confirm cooking time on package.)
• Drain the tortellini and broccoli and add to the Alfredo sauce, stir to combine.
• Garnish with parsley and serve!

SAUSAGE TORTELLINI ALFREDO

Steps:

• Prepare tortellini according to package directions. Drain and hold warm.
• In a large nonstick skillet, break up Italian sausage and cook on medium heat for 5 minutes.
• Add garlic, mushrooms, onions and peppers. Continue to cook, stirring occasionally until sausage is no longer pink.
• Add alfredo sauce and pepper. Reduce heat to low. Simmer until flavors are well blended, or until you can't wait any longer. (try to hold out at least 10 minutes).
• Add drained pasta to skillet and stir well to combine. Serve immediately with freshly grated parmesan cheese.

EASY TORTELLINI ALFREDO

Steps:

• Bring a pot of water to a boil. Add tortellini. Boil 3 minutes. use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
• In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute til fragrant.
• Sprinkle flour over the melted butter and garlic and stir until a paste forms.
• Gradually whisk in milk until smooth and fully incorporated.
• Stir in salt, pepper, and 1/2 cup reserved pasta water.
• Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
• Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce.
• Taste, add salt and pepper if needed. Stir in tortellini for 2-3 minutes til hot throughout and top with cracked black pepper, parsley, and grated parmesan if desired.

COPYCAT OLIVE GARDEN OVEN BAKED TORTELLINI ALFREDO WITH CHICKEN

Steps:

• PREHEAT oven to 350
• POUND chicken breasts to an even thickness
• POUR the marinade over the chicken
• BAKE chicken for 25 minutes
• PREPARE tortellini according to package directions. I am using a dried tortellini, so when I put the chicken in the oven, I started my water boiling. Then I boiled the bag of dried tortellini according to package directions, drained and set aside. You can use fresh or frozen as well if you prefer.
• When the pasta has about 4-5 minutes left, SAUTE the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
• ADD the ingredients from the flour to the Romano to saucepan and stir frequently until the sauce begins to simmer. Remove from heat.
• In a large bowl, COMBINE drained pasta with most of the Alfredo and toss lightly. Set aside 1/2 cup of Alfredo to add after baking.
• By now, your chicken should be ready! SLICE chicken breast and set aside.
• CHANGE the oven to Broil-High
• SPRAY a casserole dish with non-stick spray
• POUR pasta and sauce into casserole dish. Top with sliced chicken, bread crumbs and mozzarella.
• BROIL on high for 3-5 minutes or until cheese starts to brown and bubble. Watch closely!

CREAMY TORTELLINI ALFREDO

Steps:

• Fill a stockpot with water and let it come to a boil. Then generously salt it and add 18-20 ounces of cheese tortellini. Cook for about 3 minute
• In the meantime, melt 1/4 cup of unsalted butter in a large saucepan over medium heat.
• Then stir in 1 ounce of cream cheese using a whisk.
• Once the cream cheese is melted, add 2 minced garlic cloves. Stir for about 15 seconds.
• Then pour in 2 cups of heavy whipping cream. Let the cream come to a simmer, then remove from the heat and stir in 1 cup of freshly grated Parmesan.
• Season with salt and paper to taste. Lastly, add in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons chopped parsley.

ALFREDO TORTELLINI BAKE

Steps:

• Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds. It needs to be very soft. Preheat your oven to 375F and move the rack to the top third of the oven.
• Boil water for the tortellini, and cook it one minute less than package directions indicate. Drain and add it to a 9x13 casserole dish.
• Meanwhile, add the butter to a skillet over medium heat. Once it's melted, add the garlic and cook for 30 seconds.
• Add in the cream cheese and heavy cream. Stir/whisk constantly until the cheese has melted in and it's thickened up a bit (this shouldn't take more than 4-5 minutes). Don't let the sauce get too thick because it'll continue to thicken up/reduce in the oven. If it becomes a bit too thick, add in a splash more cream.
• Stir half the parmesan cheese into the sauce and then take the skillet off the heat. I add a bit of salt & pepper to the sauce.
• Pour the sauce over the tortellini and then toss it and spread it out in an even layer.
• Top the tortellini with the rest of the parmesan and the mozzarella.
• Bake, uncovered, for 12-15 minutes until the cheese has melted, and then broil it for a few minutes to brown the cheese a bit (watch it carefully).

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

CHICKEN 'N TORTELLONI ALFREDO

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the cooking time.
• Meanwhile, combine chicken breast strips and sauce in saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat.

PESTO ALFREDO TORTELLINI

Steps:

• Cook tortellini in a large pot with some salted water, according to the package. Drain and set aside.
• In a small sauce pot, melt butter over medium heat and add pressed garlic.
• Saute until fragrant (just a few seconds) and slowly add heavy cream WHILE whisking. Heat through on medium heat, keep stirring slowly.
• Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until all smooth.
• In the pot where you cooked the tortellini, add pesto and mix well.
• Add Alfredo sauce and Mozzarella cheese. Mix well and serve.
• Top each plate with some fresh grated Parmesan cheese.
• (You can always served this dish with grilled chicken on top or a nice seared steak.)

TORTELLINI ALFREDO

Steps:

• Drop the box of tortellini into a pot of boiling salted water. Place the Alfredo mix, the powdered milk and the water in a saucepan and mix until blended. Over medium heat, stir constantly while bringing mixture to a boil. While tortellini and Alfredo sauce are cooking, pour hot water over the sun-dried tomatoes and rehydrate them until soft (about the same time as the tortellini takes to cook). When cooked, drain tortellini and add to Alfredo sauce. Add sun-dried tomatoes and prosciutto, toss and sprinkle with Parmesan.

TORTELLINI ALFREDO

Steps:

• and steam until crisp tender, being careful not to overcook. Drain, then set aside.
• Heat 1 tbsp. olive oil in skillet. Sauté onions and garlic for a few minutes until softened.
• In a small bowl, whisk together cornstarch and milk. Add to skillet and stir to combine.
• . This should take approximately 5 minutes. Stir constant and adjust heat if necessary to prevent sticking.
• . Reduce heat to medium-low and cook, stirring constantly for two minutes.
• . Taste the sauce and add salt & pepper to taste.
• There is no need to pre-cook the tortellini. It will cook in the oven in the sauce!
• . (you can optionally sprinkle at bit more Parmesan cheese on top as well if you like)!
• until cheese is melted and pasta is heated through.
• Sprinkle with fresh parsley and enjoy!

TORTELLINI ALFREDO WITH PESTO AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350˚F. Line a baking sheet with parchment paper; lightly brush the paper with olive oil. Set on the halved tomatoes, skin-side down. Roast 30 minutes, and then remove from the oven and set aside until needed. To make pesto, place 1 ½ cups basil, garlic, walnuts, 2 Tbsp. Parmesan and ¼ cup oil in a food processor and pulse until well blended. Transfer pesto to a bowl and cover until needed. Bring a large pot of water to a boil to cook the tortellini. While the water is coming to a boil, place the cream and cornstarch into a large, wide skillet and whisk well to combine. Now set skillet over medium, medium-high heat, bring cream to a simmer and cook until it has thickened slightly, about 2 minutes. Season this sauce with salt and pepper, and then remove from the heat and cover. Add the tortellini to the boiling water and cook until tender (check package for suggest cooking time). When cooked, drain the tortellini, saving half cup of its cooking liquid. Uncover and set the cream sauce back over the heat and mix in the pesto and ⅓ cup grated Parmesan cheese. Add the cooked tortellini and roasted tomatoes, gently stir to combine, and then serve.

TORTELLINI SAUSAGE ALFREDO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add tortellini, oil and salt, pepper, garlic powder and nutmeg. Cook according to package directions.
• Meanwhile, in large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink.
• Drain.
• Stir in flour until blended.
• Gradually add milk. Bring to boil.
• Cook and stir for 2 minutes, until thickened.
• Drain tortellini and add to sausage mixture.
• Stir in parmesan cheese and worcestershire sauce.
• Serve.

MUSHROOM TORTELLINI ALFREDO RECIPE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil.
• Cook uncovered for 2 to 3 minutes, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute for about 5 minutes or until tender and golden brown. Reduce heat to low, pour in 1 ½ cups of cream, and simmer for 4 to 5 minutes, stirring occasionally.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining ½ cup of heavy cream, 1 ½ cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly. Sprinkle remaining Parmesan and parsley.

BOB'S TORTELLINI AND SHRIMP IN ALFREDO SAUCE

Steps:

• Cook tortellini as directed on package. Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove the tails. If using uncooked shrimp, devein and remove tails and then sauté in a teaspoon of the butter. Remove shrimp and set aside. Do not overcook. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Leeks, Parmesan Cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss the tortellini with the shrimp and sauce, coating well. Add the parsley or chives and serve.

TORTELLINI ALFREDO

Steps:

• Cook the tortellini according to package directions and set aside. Save 1 cup of the pasta water just in case you'd like to thin out the sauce at the end.
• In a large saute pan over medium-low heat, melt the butter and add garlic. Saute for 1-2 minutes. Sprinkle flour over the garlic and stir until coated.
• Increase heat to medium and begin to add the cream a splash at a time, stirring after each addition. Once all of the half and half has been incorporated, stream in the milk, whisking all the while, and simmer 5 minutes. Stir occasionally until slightly thickened.
• Add the Parmesan, salt, and pepper, and stir once more.
• Add the tortellini to the alfredo sauce, stir to coat, and serve!