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Easy 15-Minute Garlic Butter Tortellini: The Best Quick Recipe for Dinner

This Garlic Butter Tortellini is the ultimate comfort food—a creamy, garlicky pasta dish that comes together in just 20 minutes! Perfect for busy weeknights, this recipe features tender cheese-filled tortellini coated in a luscious garlic butter sauce, finished with a sprinkle of Parmesan cheese and fresh parsley. It’s simple, flavorful, and guaranteed to become a family favorite.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 20-ounce package cheese tortellini
  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Method
 

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions (usually about 3-5 minutes). Drain and set aside.
  2. Make the Garlic Butter Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. If using, stir in the crushed red pepper flakes for a hint of spice.
  3. Combine Tortellini and Sauce: Add the cooked tortellini to the skillet and toss to coat in the garlic butter sauce. Cook for 2-3 minutes to allow the flavors to meld together.
  4. Add Finishing Touches: Remove the skillet from heat. Stir in the grated Parmesan cheese and sprinkle with fresh parsley. Season with salt and black pepper to taste.
  5. Serve: Serve warm and enjoy as a main course or alongside your favorite protein.

Notes

  • Cheese Substitutions: For extra flavor, you can substitute Parmesan with Pecorino Romano or a blend of Italian cheeses.
  • Make it Creamy: Add a splash of heavy cream or a dollop of cream cheese for an ultra-creamy sauce.
  • Protein Options: Toss in cooked chicken, shrimp, or sausage for a heartier meal.

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