Fill a stockpot with water and let it come to a boil. Then generously salt it and add 18-20 ounces of cheese tortellini. Cook for about 3 minute
In the meantime, melt 1/4 cup of unsalted butter in a large saucepan over medium heat.
Then stir in 1 ounce of cream cheese using a whisk.
Once the cream cheese is melted, add 2 minced garlic cloves. Stir for about 15 seconds.
Then pour in 2 cups of heavy whipping cream. Let the cream come to a simmer, then remove from the heat and stir in 1 cup of freshly grated Parmesan.
Season with salt and paper to taste. Lastly, add in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons chopped parsley.
Notes
Substitutions and Add-ins
Add some meat- Sausage, shrimp, meatballs, or bacon would add great savory flavors to this tortellini alfredo.
Try flavored cream cheese- Go one step further by substituting chive & onion, garden vegetables, or spicy jalapeno cream cheese for the plain version here.
Add extra flavor with toppings- Top your plates with some roasted red peppers, marinated artichoke hearts, fried onions, or extra Parmesan cheese shavings.
Add vegetables- Spinach, broccoli, sundried tomatoes, and mushrooms would all be delicious choices.
Make it lighter- For a slightly lighter version that still has a creamy texture, substitute Half & Half (regular or fat-free) for the heavy cream.