This post may contain affiliate links. Please read our disclosure policy.

This bacon Alfredo tortellini recipe has a tangy cream cheese sauce with crispy bacon and parmesan! It’s fast, easy, and makes a fabulous main course or side dish.

If you can’t get enough Alfredo sauce, try my Chicken Alfredo Lasagna Roll Ups or Easy Shrimp Alfredo next.

a bowl of cream cheese tortellini alfredo with a fork

Why you’ll love it

Alfredo sauce is simple to make, but my favorite way to take it to the next level is with the slight tanginess of cream cheese. Add in bacon, and this cream cheese tortellini is a cozy weeknight treat. Readers even love it as a birthday meal!

Store-bought cheese pasta is taken from bland to grand in this creamy tortellini recipe, and a quick from-scratch sauce is just about as effortless as opening up a jar would be but tastes so much better and still has few ingredients.

What you’ll need

  • Tortellini – we’re using cheese tortellini that’s found in the refrigerated pasta section
  • Bacon – it gives this dish an irresistible savory quality. Who doesn’t love bacon?
  • Garlic – our tasty aromatic. Use even more if you’re big into garlic.
  • Chicken broth – the base of the sauce. It gives another dimension of flavor.
  • Heavy cream – for that luxurious, rich quality in the sauce
  • Cream cheese – my top tip for improving Alfredo-style sauce and give a hint of tang. It also helps to thicken the sauce without needing flour or cornstarch! I used Philadelphia.
  • Parmesan – always use freshly grated for optimal taste, texture, and meltability
ingredients for bacon cream cheese tortellini in prep bowls and measuring cups

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make bacon tortellini Alfredo

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying bacon in a skillet and draining tortellini in a sieve

Cut the bacon into small pieces, and fry in a skillet until crispy. Transfer to a paper towel lined plate, and drain most (but not all) of the fat. Boil a pot of salted water, and cook the tortellini once the bacon is done.

making sauce for alfredo tortellini and adding in bacon

Into the skillet add the garlic, chicken broth, cream, and cream cheese. Stir over medium heat until reduced and the sauce is smooth. Add in the bacon and parmesan.

tossing tortellini with creamy alfredo sauce in a skillet

Remove from the heat, and toss with the drained tortellini, reserving some of the pasta water if needed to thin the sauce. Season generously with salt & pepper, and enjoy!

Pro tip

  • We’ve only tested this recipe as written with the heavy cream. Yes, it’s a treat meal, and that’s totally okay! You could try using half-and-half, but the sauce will be thinner and less rich. I would not recommend using milk in this one as a substitution.

What to serve with bacon cream cheese tortellini

Leftovers and storage

  • This is one of those dishes that’s best served fresh. If you have any leftovers, though, store in the fridge for a few days in an airtight container.
  • Reheat in a saucepan slowly and over a low heat so the sauce doesn’t separate. Add more liquid if needed as leftovers may dry out.
  • I don’t recommend freezing leftovers. This dish is very creamy, so the texture will definitely change when thawed.
closeup of tortellini in creamy sauce with bacon

Leave a review of this simple tortellini recipe in the comments below! Feel free to ask any questions if the blog post didn’t answer them. As always, I love to see your creations, so tag me #saltandlavender on Instagram.

a bowl of cream cheese tortellini alfredo with a fork
4.80 from 35 votes

Bacon Tortellini Alfredo

This bacon Alfredo tortellini recipe has a tangy cream cheese sauce with crispy bacon and parmesan! It's fast, easy, and makes a fabulous main course or side dish.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 (9 ounce) packages refrigerated cheese tortellini
  • 6 strips bacon cut into small pieces
  • 1 clove garlic minced
  • 1/4 cup chicken broth
  • 1 cup heavy/whipping cream
  • 4 ounces cream cheese (1/2 block of Philly) softened
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Instructions 

  • Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
  • Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
  • Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
  • Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
  • Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini (but if the sauce is too thick, thin it with a few spoonfuls of the hot pasta water prior to draining it). Season with salt & pepper as needed.

Notes

  • Take the cream cheese out of your fridge 30+ minutes prior to starting the recipe so it has a chance to soften up. Or, you can microwave it for about 30 seconds (microwaves vary so watch it closely) to soften it up.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 943kcal, Carbohydrates: 62g, Protein: 34g, Fat: 62g, Saturated Fat: 31g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.04g, Cholesterol: 188mg, Sodium: 1369mg, Potassium: 211mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1484IU, Vitamin C: 1mg, Calcium: 472mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 19, 2020. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

125 Comments

  1. 3 stars
    Sorry to say, as much as I looked forward to make this, it was a disappointment. I took this to a family reunion of more than 50 people and left with more than 1/2 of it not eaten. I asked several of my family members who I am very close to if they had tried it, they told me yes they did, but they weren’t impressed. After I made it and tasted the results, I wasn’t sure if I even wanted to take it to the reunion because I was disappointed in the flavor. But decided to give it a go to see what everyone thought. No joy. I think I could have done better with just a jarred Alfredo sauce. Sorry, just telling you how it was.

    1. I’m sorry to hear that, Suzie. I am not sure why you’d make it for 50 people without first doing a test run for yourself, though. This recipe is highly rated (currently at 4.79 from 33 readers), so I don’t know why you/your crowd didn’t enjoy it. It’s even possible that something went wrong in your kitchen because you made such a large quantity… perhaps the math went wrong somewhere. Who knows. Had you asked me prior to bringing it if it’s a recipe that transports well, I would have said that reheating something like this with a creamy sauce isn’t ideal, so that could also be a part of it.

    2. 5 stars
      I’ve made this recipe so many times now! My husband AND all 3 kids absolutely love it and look forward to it when they see it on my weekly menu ☺️ sometimes I air fry and shred a piece of chicken to throw into the dish as well! Thanks for a wonderful recipe! God bless πŸ™

  2. 5 stars
    OMG, this sounds fantastic. As a single lady I think I’ll save the bacon to sprinkle on top so it will be better for leftovers. Can’t wait to try this!

  3. 5 stars
    This was delicious. I made as is. I should have added a little more pasta water to thin the sauce a bit but still excellent with thick sauce. Next time I will add more bacon also. I give this recipe a 10!!!! Thanks for sharing

  4. 1 star
    2 packages of tortellini is way too much and you end up with no where near enough sauce. The amounts need to be revised on this because I feel like I wasted food making this.

    1. Hi Amanda! I find this recipe isn’t the greatest left over. Creamy sauces like this just don’t tend to reheat so well, and the pasta can get a bit dry. If you do reheat, I’d say to do it over a low heat (slowly) so the sauce has the best chance of not separating.

  5. 5 stars
    I found this recipe while looking for a dupe of a favorite restaurant dish. It did not disappoint!! I added sliced mushrooms and some diced onion to the sautΓ© mix and then a little chicken bouillon to the sauce. A dash of Italian seasoning and it was perfect! Thanks for a great restaurant quality recipe!πŸ˜‹

    1. That’s awesome!! So glad you liked it, Belinda! Thanks for your 5-star review – it’s very appreciated! πŸ™‚

  6. 5 stars
    This recipe is good. I made it per directed the first time. The second time I switched it up and did penne noodles and added diced chicken and asparagus. Plus instead of bacon I used prosciutto. So good!!!