Tortellini Alfredo is made with cheese filled tortellini pasta tossed in a rich Alfredo sauce with peas. It’s topped with crispy prosciutto, fresh Parmesan cheese and parsley. This easy-to-make Italian recipe is a restaurant-quality dish you can make on the busiest of weeknights, or when entertaining friends and family.
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Nothing says comfort food quite like pasta in a rich, creamy sauce. This recipe for Tortellini Alfredo is a simple dish with big flavor made with ingredients you can easily prepare for a quick, yet impressive meal. Cheesy tortellini pasta is tossed with Alfredo sauce and peas then topped with crispy pieces of savory prosciutto, Parmesan cheese and parsley.
Tortellini is originally from the Emilia Romagna region of Italy. Other popular Italian foods from this area are Parmigiana Reggiano cheese, Bolognese sauce, prosciutto and pastas like lasagna, tagliatelle and cappelletti.
Serve this dish with our Arugula Panzanella Salad or a side of grilled chicken for a complete meal.
Why This Recipe Works
It’s a quick and easy recipe. This recipe takes just 30 minutes and 8 ingredients to prepare making it perfect for a busy weeknight dinner or entertaining guests.
It is incredibly flavorful. Cheese filled tortellini, smooth Alfredo sauce and crispy, salty prosciutto pair wonderfully together. Topped with even more cheese, this dish is hearty and satisfying.
You can easily modify this recipe. Add chicken to make it even more filling, or try swapping out peas for broccoli. You can also use a red pasta sauce or meat filled tortellini, if preferred.
How To Make Tortellini Alfredo
Ingredients
- 6 slices prosciutto
- 20 ounces cheese filled tortellini: I use refrigerated tortellini found in the produce section of most grocery stores.
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic (minced)
- 15 ounces Alfredo sauce (jarred or 2 cups of homemade sauce)
- 1 cup peas: I use frozen.
- Parmesan cheese (shredded, for garnish)
- fresh parsley (minced, garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Shred the Parmesan cheese and mince the garlic and parsley.
Preheat your oven to 350°F.
Create!
Lay the prosciutto onto a parchment paper-lined baking sheet, leaving a little space between each slice.
Place in the preheated oven and cook for approximately 10 minutes or until it darkens in color and gets crispy.
Chefs Tip: keep a very close eye on the prosciutto as it bakes, as it can burn easily.
While the prosciutto is baking, bring a large pot of salted water to a boil.
Add the tortellini and cook until al dente, about 5-7 minutes, or as directed on the package. Drain well.
While the pasta is cooking, add a drizzle of extra virgin olive oil to a sauce pot on medium heat. Add the garlic and cook for 30-60 seconds.
Stir in the Alfredo sauce and heat to warm through.
Chef’s Tip: if you are using homemade Alfredo sauce or an Alfredo sauce with extra garlic in it already, you may want to skip adding garlic, unless you like your pasta to be really garlicky.
Add the sauce to the cooked tortellini and stir in the peas. Heat through.
Present!
To serve, top bowls of tortellini and peas with crumbled, crispy prosciutto, shredded Parmesan cheese and fresh parsley.
Tips and Techniques
- Omit the garlic if the Alfredo sauce that you are using already has extra garlic in it, or if you don’t like your pasta dishes to be too garlicky.
- You can easily modify this recipe to suit your own tastes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
- While you can freeze Tortellini Alfredo, it’s best freshly cooked – especially the pasta. Freeze pasta and sauce separately in airtight containers. Consume within 3 months.
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Tortellini Alfredo with Prosciutto and Peas
Ingredients
- 6 slices prosciutto
- 20 ounces cheese filled tortellini (refrigerated)
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic (minced)
- 15 ounces Alfredo sauce (jarred or 2 cups of homemade sauce)
- 1 cup peas (frozen)
- Parmesan cheese (shredded, for garnish)
- fresh parsley (minced, garnish)
Instructions
- Preheat oven to 350°F.
- Lay the prosciutto onto a parchment paper-lined baking sheet, leaving a little space between each slice.6 slices prosciutto
- Place in the preheated oven and cook for approximately 10 minutes or until it darkens in color and gets crispy.
- While the prosciutto is baking, bring a large pot of salted water to a boil.
- Add the tortellini and cook until al dente, about 5-7 minutes, or as directed on the package. Drain well.20 ounces cheese filled tortellini
- While the pasta is cooking, add a drizzle of extra virgin olive oil to a sauce pot on medium heat. Add the garlic and cook for 30-60 seconds.1 teaspoon extra virgin olive oil, 2 cloves garlic
- Stir in the Alfredo sauce and heat to warm through.15 ounces Alfredo sauce
- Add the sauce to the cooked tortellini and stir in the peas. Heat through.1 cup peas
- To serve, top bowls of tortellini and peas with crumbled, crispy prosciutto, shredded Parmesan cheese and fresh parsley.Parmesan cheese, fresh parsley
Notes
- Omit the garlic if the Alfredo sauce that you are using already has extra garlic in it, or if you don't like your pasta dishes to be too garlicky.
- You can easily modify this recipe to suit your own tastes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
- While you can freeze tortellini alfredo, it’s best freshly cooked – especially the pasta. Freeze pasta and sauce separately in airtight containers. Consume within 3 months.
Nutrition
This recipe was originally published on February 7, 2021. It was updated with new images, step-by-step instructions, tips and techniques in October 2025.
