Creamy Parmesan and Asiago Tortellini with Herb Garlic Sauce Recipe
This creamy tortellini sauce recipe features a rich blend of half and half, chicken broth, herbs, and a blend of parmesan and asiago cheeses. Prepared on the stovetop, the sauce is infused with browned butter and garlic for a nutty, flavorful base that perfectly coats cooked tortellini. Ready in just 30 minutes, it’s a comforting and elegant dish ideal for a quick weeknight dinner or a special family meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce Ingredients
- 1 ½ cups half and half
- ½ cup chicken broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- ¼ teaspoon pepper
- 4 tablespoons salted butter
- 1 splash olive oil
- 3 cloves garlic, crushed
- 2 tablespoons flour
- ½ cup parmesan cheese, finely shredded
- ½ cup asiago cheese, finely shredded
- Salt and pepper to taste
Main Ingredient
- 20 oz tortellini (refrigerated or frozen; see notes)
Garnish
- Fresh parsley (to garnish)
Instructions
- Prepare Sauce Ingredients: Combine half and half, chicken broth, dried basil, oregano, parsley, onion powder, mustard powder, and pepper in a large measuring cup with a spout and set aside. Measure out all remaining ingredients before beginning the cooking process.
- Boil Water: Bring a large pot of salted water to a boil for cooking the tortellini.
- Brown Butter and Garlic: Heat the butter and crushed garlic over medium heat for about 5 minutes. Frequently swirl the pan to encourage even browning. Once the butter reaches a light golden color and starts to brown, add a splash of olive oil to stop the butter from burning and add richness.
- Make Roux: Add the flour to the browned butter and garlic, stirring continuously for 1 to 2 minutes to eliminate the raw flour taste.
- Add Sauce Mixture: Slowly add the prepared sauce mixture in small splashes while stirring continuously. Bring the sauce to a boil, then immediately reduce to a simmer.
- Simmer Sauce and Cook Tortellini: Let the sauce simmer uncovered while cooking the tortellini in the boiling salted water until al dente following package instructions. Drain the tortellini once cooked.
- Incorporate Cheeses: Reduce the heat of the sauce to low and gradually stir in the parmesan and asiago cheeses. Taste the sauce and adjust seasoning with salt and pepper as necessary.
- Combine Tortellini and Sauce: Add the drained tortellini to the sauce and toss gently to combine. The sauce will thicken further as it stands. Serve garnished with fresh parsley immediately for best flavor and presentation.
Notes
- The tortellini can be used refrigerated or frozen; cooking time may vary slightly. Follow package instructions for al dente timing.
- Using a splash of olive oil with the browned butter helps prevent burning and adds depth to the sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth and ensure the tortellini filling contains no meat.
- Fresh parsley garnish adds color and a fresh herbal note to the final dish.
Keywords: tortellini sauce, creamy sauce, Italian pasta sauce, browned butter sauce, parmesan asiago sauce, easy pasta recipe