Spicy Tortellini Alfredo Recipes

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SKILLET CHICKEN TORTELLINI ALFREDO



Skillet Chicken Tortellini Alfredo image

Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 pinches freshly grated nutmeg
1 1/2 cups grated Parmesan
Kosher salt
18 ounces frozen cheese tortellini
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley

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.

SPICY TORTELLINI ALFREDO



Spicy Tortellini Alfredo image

I decided to play around with some ingredients I had on hand to see what I could come up with... this turned into yummy, very spicy and creamy pasta! It is a little healthier w/ the whole wheat pasta, but Zaar wouldn't recognize it that way.

Provided by megs_

Categories     Lunch/Snacks

Time 12m

Yield 6 serving(s)

Number Of Ingredients 4

20 ounces cheese tortellini (I use whole wheat)
12 ounces alfredo sauce, 1 jar
9 ounces Rotel tomatoes & chilies, drained
cheese, if desired

Steps:

  • Cook pasta according to package directions, drain.
  • While pasta is still hot, mix in alfredo sauce and rotel well.
  • Serve warm topped with cheese if desired.

Nutrition Facts : Calories 296.5, Fat 6.9, SaturatedFat 3.4, Cholesterol 39.7, Sodium 495.6, Carbohydrate 46, Fiber 1.8, Sugar 0.9, Protein 13.1

SPICY TORTELLINI



Spicy Tortellini image

Spicy V8 juice is the surprise ingredient behind this savory Test Kitchen creation. Tortellini takes a cue from stew and is served up in a sauce that's brimming with flavor.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

2 bacon strips, diced
1/3 cup sliced celery
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon cornstarch
1 can (14-1/2 ounces) beef broth
1 can (5-1/2 ounces) spicy hot V8 juice
1 teaspoon chili powder
1/2 teaspoon sugar
Dash pepper
1 cup dried cheese tortellini
Shredded Asiago cheese, optional

Steps:

  • In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the celery, onion and garlic until tender., Combine cornstarch and broth until smooth; stir into celery mixture. Add the V8 juice, chili powder, sugar and pepper. Bring to a boil; cook for 1-2 minutes or until slightly thickened. , Add tortellini. Reduce heat; cover and simmer for 15-20 minutes or until tortellini is tender. Sprinkle with bacon. Garnish with Asiago cheese if desired.

Nutrition Facts : Calories 401 calories, Fat 20g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1293mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

TORTELLINI ALFREDO



Tortellini Alfredo image

Cheese tortellini with bacon, mushrooms, and peas in an Alfredo sauce. Not the lowest-fat dish around, but very easy and very tasty.

Provided by SHCMEOW

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

6 slices bacon
3 tablespoons olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
½ teaspoon kosher salt
¾ cup white wine
1 ½ pounds refrigerated cheese tortellini
2 cups frozen peas
1 (15 ounce) jar Alfredo sauce
1 ½ teaspoons ground black pepper

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.

Nutrition Facts : Calories 819.8 calories, Carbohydrate 65.1 g, Cholesterol 96.7 mg, Fat 50.1 g, Fiber 5.5 g, Protein 26 g, SaturatedFat 18.1 g, Sodium 1561.1 mg, Sugar 8.7 g

TORTELLINI WITH LIGHT ALFREDO SAUCE



Tortellini With Light Alfredo Sauce image

Loaded with veggies and a nice alfredo-ish sauce--it's hard to believe this one is light! I'm sure you can swap veggies for whatever you have on hand.

Provided by smellyvegetarian

Categories     < 30 Mins

Time 20m

Yield 1 1/2 cup serving, 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package spinach and ricotta tortellini
2 cups broccoli
1/3 cup bell pepper
1/3 cup zucchini
1 small carrot, chopped
1 (1 1/2 ounce) package alfredo sauce mix
1/2 cup milk
1 cup chicken broth
1 tablespoon parmesan cheese
1 tablespoon light butter (I like Smart Balance) or 1 tablespoon margarine (I like Smart Balance)

Steps:

  • Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
  • In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
  • Whisk to dissolve powder, then cook over medium for five minutes.
  • Add parmesan and whisk again for twenty seconds.
  • Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!

Nutrition Facts : Calories 78, Fat 4.1, SaturatedFat 2.3, Cholesterol 9.2, Sodium 261.9, Carbohydrate 6.8, Fiber 1.9, Sugar 2.1, Protein 4.5

SUE'S SPICY TOMATO BASIL TORTELLINI



Sue's Spicy Tomato Basil Tortellini image

A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 13

1 package (19 ounces) frozen cheese tortellini
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons Italian seasoning, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
1 habanero pepper, seeded and finely chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
2 cups heavy whipping cream
1/2 cup shredded Italian cheese blend
1/3 cup chopped fresh basil

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

Nutrition Facts : Calories 488 calories, Fat 31g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

PESTO TORTELLINI ALFREDO



Pesto Tortellini Alfredo image

This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.

Provided by karen_r510

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 6

1 (8.8 ounce) package fresh pesto-filled tortellini (such as Amore®)
½ (16 ounce) jar Alfredo sauce
1 cup broccoli florets
2 tablespoons chopped, drained oil-packed sun-dried tomatoes
2 tablespoons grated Parmesan cheese, or to taste
1 pinch freshly ground black pepper to taste

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 the filling is hot, 4 to 6 minutes. Drain.
  • While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
  • Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 46.2 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 19.2 g, Sodium 1665.8 mg, Sugar 7.5 g

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Top Asked Questions

What's the best way to make tortellini Alfredo?
Saute garlic and sprinkle with flour. Add the dairy and simmer. Stir in Parmesan and seasoning. Add tortellini and serve! 1. COOK THE TORTELLINI Tortellini Alfredo comes together extremely fast, so get that water boiling right off the bat! It will be the most time-consuming part of the entire recipe. How's that for good news?!
How to cook Cheese Tortellini for pasta?
Cook the tortellini. Bring a stockpot full of salted water to a boil and then add the cheese tortellini. Cook for about 3 minutes. Melt the butter. Meanwhile, melt the butter in a large saucepan over medium heat. Add the cream cheese and garlic. Then stir in the cream cheese with a whisk until melted. Now add the minced garlic cloves.
What is tortellini Alfredo sauce made of?
If you love a thick, creamy sauce, the smooth texture of this Tortellini Alfredo will not disappoint. Made with cream cheese, heavy cream, and butter, then flavored with garlic, Parmesan, and red pepper flakes, this dish is so yummy and satisfying. This is the ultimate comfort food and perfect for winter.
How to cook tortellini sausage?
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.

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