Panera Tortellini Alfredo

Anybody else remember when Panera Bread used to sell their chicken tortellini alfredo? Their original creamy tortellini alfredo featured three-cheese tortellini noodles filled with ricotta, swiss, and romano cheeses in a creamy sauce and was sprinkled with parmesan and asiago cheese. A lot of people liked ordering it with chicken, which was extra yummy.

It was a fan-favorite pasta dish but it was taken off their menu a few years ago and so far hasn't been brought back. There are even Reddit threats and a petition on Change.org to reinstate in on the menu!

Until then, it's a quick meal that is so delicious and easy to make at home with this copycat recipe that there's no need to fret! This version uses our easy homemade alfredo sauce, but you can make it even simpler with a jar of alfredo sauce from the store if you are in a crunch for time.

Recipe Ingredients

Here's a list of what you'll need to make this Panera tortellini alfredo recipe. See the printable recipe card below for exact amounts and full instructions.

• Fresh tortellini: Look for these in the refrigerated section at the grocery store. You can use any kind of tortellini you like, so feel free to change it up! Tortellini freezes well, too, so we always have a few packages of these on hand in the freezer for easy dinners on busy weeknights.
• Heavy whipping cream: If you are making the alfredo sauce from scratch, this ingredient is essential. I'll leave notes for a lightened up version in the recipe card below, but this is comfort food and we're doing it right with heavy cream.
• Butter: You'll saute the garlic in melted butter before adding the other ingredients for a rich, buttery taste.
• Garlic: Fresh minced garlic adds so much flavor to this dish!
• Parmesan cheese: We don't recommend the powdered stuff in the can for this dish. Instead, buy a brick of Parmesan and grate it fresh.
• Spices: The little bit of cayenne pepper in the sauce adds flavor and depth without making this sauce spicy at all. Also, keep in mind that the Parmesan cheese adds some saltiness, so you may want to adjust the salt and pepper to taste.
• Cooked chicken breast: This is a great chance to repurpose leftover chicken and use up chicken breasts, a rotisserie chicken, or even pre-cooked chicken breasts cut into strips. Or you can quickly season some breasts with salt, pepper, and garlic powder, then pan-fry them in a little oil before slicing or shredding to serve with the pasta if you want chicken tortellini alfredo.

How to Make Tortellini Alredo

Here's a step-by-step approach to this tortellini alfredo recipe. Be sure to see the recipe card for full ingredients and instructions.

• Cook the tortellini pasta: Follow the package directions for cooking the tortellini pasta until it is al dente. The cooking time is typically just 3-4 minutes in a large pot of salted, boiling water. Drain, reserving about ½ cup of the pasta water first, then set aside.

• Make the sauce: Start by melting butter in a large saucepan over medium-high heat. Once it's melted, add the garlic and stir for 30-60 seconds to bring out the flavor. Pour the heavy cream into the pan and season with salt, pepper, and cayenne pepper, then reduce the temp to medium heat or even medium-low and simmer for a few minutes until thickened slightly. Stir in the freshly grated parmesan cheese until melted.

• Combine tortellini & alfredo sauce: Pour the alfredo sauce over the drained tortellini pasta and toss to coat. You might want to add a splash (or more) of the reserved pasta water to thin out the sauce. Remember that the alfredo sauce will continue to thicken as it cools and absorbs some of the starch from the pasta, so it's okay if it looks a little thin at first.
• Garnish & serve: Go ahead and add your sliced or shredded chicken breasts, if making chicken tortellini alfredo, then sprinkle the pasta with more freshly grated parmesan cheese and some chopped fresh Italian parsley before serving.

Recipe FAQ's

Recipe Variations

• Add some pesto sauce. For a fun flavor version, try adding a generous spoonful or two of your favorite basil pesto sauce to the pasta along with the alfredo sauce for a creamy pesto version.
• Try a different protein. While chicken is our go-to with this dish, shrimp or even steak are both great options for adding some delicious protein to your tortellini alfredo.
• Add some veggies. Try tossing broccoli florets or frozen peas in the with tortellini pasta while it cooks for the last two minutes, then toss with the alfredo sauce.

What do I serve with tortellini alfredo?

When we have this easy tortellini alfredo for dinner, we usually serve some steamed broccoli as a side dish. But other great options are a crisp green salad and a crusty piece of garlic bread. Here are some other ideas that would go well with tortellini alfredo:

• Air fryer asparagus
• French bread
• Caesar salad

Storage & Reheating

Keep leftovers in an airtight container in the fridge for 3-4 days. I don't recommend freezing this dish because the noodles usually turn out mushy, but it can be frozen for 2-3 months if you want.

Alfredo sauce is notorious for separating and not reheating the best, but you can fix it by adding a splash of milk first before warming everything up. Then warm in the microwave or on the stovetop over gentle heat and stir to bring the sauce back together.

More Pasta Recipes

• Ravioli Lasagna
• Instant Pot Chicken Parmesan Pasta
• Steak Alfredo