This bacon Alfredo tortellini features a tangy cream cheese sauce with crispy bacon and freshly grated Parmesan. It’s quick, easy, and works beautifully as a main course or a decadent side.
Why you’ll love it
Alfredo is easy to make, and adding cream cheese gives the sauce a pleasant tang and a silky texture. Paired with crispy bacon, this cream cheese tortellini becomes a comforting weeknight favorite. The homemade sauce is almost as effortless as opening a jar but tastes far better and uses just a handful of ingredients.
What you’ll need
- Tortellini – refrigerated cheese tortellini
- Bacon – adds a savory, crispy element
- Garlic – minced for aroma and flavor
- Chicken broth – a flavorful base for the sauce
- Heavy cream – gives the sauce richness and body
- Cream cheese – softens into a tangy, thickening element (use softened Philadelphia or similar)
- Parmesan – freshly grated for best melt and flavor
- Salt and pepper to taste
Tools for this recipe
- Skillet for frying bacon and finishing the sauce
- Large pot for boiling the tortellini
- Wooden spoon or spatula for stirring
- Microplane or grater for freshly grating Parmesan
- Kitchen shears make cutting bacon easy, but a knife works fine
How to make bacon tortellini Alfredo
Summary of steps; full ingredient amounts and details follow in the recipe card below.
Cut the bacon into small pieces and fry in a skillet until crisp. Transfer bacon to a paper-towel-lined plate and drain most of the fat, leaving about a tablespoon in the pan. While the bacon cooks, bring a large pot of salted water to a boil and cook the tortellini according to package directions.
To the skillet with the reserved fat, add minced garlic, chicken broth, heavy cream, and softened cream cheese. Cook over medium heat, stirring, until the sauce is smooth and slightly reduced, about 5 minutes. Stir in freshly grated Parmesan and the crispy bacon.
Remove the pan from heat and toss the drained tortellini in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency. Season with salt and pepper and serve immediately.
Pro tip
- This recipe was developed using heavy cream for its richness. You can try half-and-half for a lighter version, but the sauce will be thinner. Avoid using regular milk as a direct substitute since it won’t produce the same texture.
What to serve with bacon cream cheese tortellini
- Cheesy garlic bread for a comforting, indulgent meal
- A crisp side salad—mixed greens with a balsamic or lemon dressing balance the richness
- As a side dish, it pairs well with roasted or pan-seared proteins like pork tenderloin or chicken
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for up to a few days.
- Reheat gently on low heat, stirring and adding a little liquid if needed to prevent the sauce from separating.
- Freezing is not recommended since the creamy texture can change after thawing.
More tortellini recipes
- Tomato tortellini soup
- One-pan tortellini with sausage
- Cheese tortellini with butter, mushrooms, and crispy sage
- Easy chicken tortellini soup
- Bacon ranch tortellini
Share your thoughts in the comments and tag your photos #saltandlavender on Instagram to show how yours turned out.
Bacon Tortellini Alfredo
Ingredients
- 2 (9 ounce) packages refrigerated cheese tortellini
- 6 strips bacon, cut into small pieces
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- 4 ounces cream cheese (1/2 block), softened
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil for the tortellini. Cook the tortellini according to package directions when the bacon is nearly done.
- Cut the bacon into small pieces and fry in a skillet over medium-high heat until crispy, about 10 minutes.
- Remove the skillet from heat and transfer the bacon to a paper-towel-lined plate. Drain most of the bacon fat, leaving about 1 tablespoon in the pan.
- Stir in the garlic, chicken broth, heavy cream, and softened cream cheese. Return the skillet to medium heat and stir until the sauce is smooth and slightly reduced, about 5 minutes.
- Stir in the Parmesan and the cooked bacon. Remove from heat and toss with the drained tortellini. If the sauce is too thick, thin with a few spoonfuls of hot pasta water. Season with salt and pepper to taste and serve.
Notes
- Bring cream cheese to room temperature for easier melting, or microwave briefly in short intervals until softened.
Nutrition
Carbohydrates: 62 g,
Protein: 34 g,
Fat: 62 g
Nutrition information is an approximation.
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This recipe was originally published on January 19, 2020. It has updated photos and improved instructions but remains the same great recipe.