Panera Tortellini Alfredo Pasta

A bowl of copycat Panera Bread inspired tortellini alfredo pasta.

Tender, cheese-filled tortellini is bathed in a creamy alfredo sauce in this 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!

5 from 17 votes

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Prep: 10

Cook: 10

Total: 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 1265kcal

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.

Nutrition

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