Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon flour
- 3 cups chicken broth or more as needed
- ½ cup cream
- ¼ teaspoon garlic powder
- salt to taste (this will depend A LOT on your broth, and your cheese – taste the sauce before salting)
- ¼ teaspoon ground black pepper
- 1 (20-oz) package cheese tortellini uncooked
- ⅓ cup grated parmesan cheese or more to taste
- 1 tablespoon cream cheese
Instructions
- Make sauce base: Melt 2 tablespoons unsalted butter in large, deep skillet over medium heat. Add 2 cloves garlic (minced) and cook until fragrant, about 1 minute. Take skillet off heat, whisk in 1 tablespoon flour until no lumps remain.
- Make sauce: Return skillet to medium-low heat. Whisking constantly, add 3 cups chicken broth and keep whisking until smooth. Whisk in ½ cup cream, ¼ teaspoon garlic powder, salt (to taste, check sauce first) and ¼ teaspoon ground black pepper.
- Cook tortellini: Add 1 (20-oz) package cheese tortellini (uncooked) to sauce in skillet. Bring to a boil, then reduce heat to a simmer. Cover with a lid and cook until tortellini is almost done, stirring occasionally (follow package directions, start checking after half of indicated cooking time is up). Add more broth as needed.
- Finish and serve: Once tortellini is almost done, remove lid. Add ⅓ cup grated parmesan cheese and 1 tablespoon cream cheese, stir until sauce is smooth. Adjust seasoning and consistency to your taste (add more cream or broth if sauce is too thick, simmer a few additional minutes without a lid and/or add more cheese if sauce is too thin). Serve immediately.