Tender, cheese-filled tortellini is bathed in a creamy alfredo sauce in this easy recipe for copycat Panera Tortellini Alfredo. Add some sliced, cooked chicken breast for more protein or serve as is for a delicious meatless dinner option that is sure to satisfy the whole family!
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.
Pro Tip
The sauce will thicken as it cools and be soaked up by some of the pasta. Reserve ½ cup of the pasta water from cooking the tortellini to thin out the sauce, if needed. This starchy water also helps the sauce stick to the pasta better and adds flavor!
- 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
While we strongly prefer homemade alfredo sauce, every now and then you just need a shortcut meal and this one is a good choice. If you want to use a jar of store-bought alfredo sauce, we recommend Rao's, which is one of our favorite brands.
If you don't already have cooked chicken on hand and want to cook some to go with your tortellini alfredo, our favorite method for this dish is to use small chicken breasts (or slice two large ones in half horizontally) and season them with kosher salt, black pepper, and a sprinkle of garlic powder. Heat a tablespoon or two of olive oil in a large skillet over medium-high heat, then cook the chicken for 3-5 minutes on each side until it reaches 165 degrees F when tested with a digital meat thermometer. Let rest for 5 minutes before slicing.
Olive Garden makes a similar dish except their version is topped with cheese and baked until bubbly and hot. If you want to try their approach, I would assemble as directed, then pour the pasta and alfredo sauce into an oven-safe baking dish and sprinkle with ½ to 1 cup of mozzarella cheese, then broil for 3-5 minutes or bake for 15 minutes at 350 degrees F until bubbly before serving.
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
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Panera Tortellini Alfredo Pasta
Ingredients
- 20 ounces cheese tortellini
- 6 Tablespoons salted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 ½ cups freshly grated Parmesan cheese, divided
- 2 cups cooked chicken, sliced or cut into pieces (optional)
- Chopped Italian flat-leaf parsley, for garnish
Instructions
- Cook the tortellini pasta according to package directions in a large pot of salted, boiling water. Reserve ½ to 1 cup of the pasta water, then drain well.
- Melt the butter in a large pan over medium-high heat. Add garlic and cook for 30 seconds while stirring until fragrant. Add heavy cream, stirring to combine. Reduce heat to medium and season with salt, pepper, and cayenne pepper. Bring the sauce to a simmer for 3-5 minutes until thickened slightly.
- Reduce the heat to medium-low, then whisk or stir in 1 cup of the Parmesan cheese until melted.
- Add the cooked tortellini to the alfredo sauce and toss to coat evenly. If the sauce thickens up too much, add the pasta water, a little at a time, to thin it out. Sprinkle with chopped parsley and and the remaining Parmesan cheese. Serve with the cooked chicken on top or stirred in with the tortellini, if desired.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. I don't recommend freezing this dish.
- Reheating: 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.
- Thickening alfredo sauce: The alfredo sauce will thicken as it cools and from the starch of the tortellini. It will be fairly thin when first prepared, but as the dish is assembled, it will thicken up more.
- Cooked chicken: This is a great meal for using leftover chicken or a rotisserie chicken. But you can also quickly grill, bake, or cook chicken breasts in a pan on the stovetop. We recommend 4 small chicken breasts or 2 large chicken breasts sliced in half. Season with 1 ½ teaspoons coarse Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika, then cook in 2 Tablespoons of olive oil in a large skillet over medium-high heat for 3-5 minutes on each side until the chicken reaches 165°F when tested with a digital meat thermometer.
- 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.
April
One of our family's favorite dishes! We will make again and try the Olive garden approach with the bubbly cheese on top!
Thank you
Michelle
I gave this a try last night and I'm so happy it tasted like Panera's version! The tortellini was so creamy and my kids licked their plates! 🙂
Amy Nash
Yay! That's just what we were going for!
Biana
Yum! Tortellini with Alfredo sauce look amazing. Just add a simple salad for a delicious summer dinner.
Jessie
I've been missing that Panera tortellini alfredo SO MUCH - so excited to finally find a recipe to make it at home! I love how simple this recipe is and really appreciate all the notes on storing and reheating - thank you!
Amy Nash
You're welcome! It's always a bummer when a restaurant removes your favorite item!
Casey
One of our favorite easy go-to weeknight meals! Everyone loves it!
Debi
This was so easy to make. I added pesto like you suggested & it was great. No chicken for me.
Kathleen
I had some fresh tortellini that needed to be used and found this recipe, whaaatt! I wish I wouldn't have, because now my family wants it all the time! 🙂
Erin
YUM! I loved Panera's chicken tortellini alfredo and am so happy we found this. My whole family ADORED this!
Michaela Kenkel
I was so excited to find this recipe! It tastes just like Paneras did! It was devoured by all!!
Mindy
Yum! Made it and everyone loved it so much! I will definitely be making this again and again!
Jules
I just loved how easy this meal was and everyone absolutely devoured it.
Tristin
This tortellini made a quick dinner and the sauce was YUM!! Will be making again!