Bacon Tortellini Alfredo Recipe | Creamy One-Pan Pasta Dinner

I made this Bacon Tortellini Alfredo for dinner last week, and I have to tell you—it felt like I’d ordered take-out without leaving home. Creamy, tangy, cheesy, with bacon giving a salty crunch.

I loved how the sauce came together quietly and fast, yet tasted rich and comforting. It’s one of those meals I’ll make again when I want something indulgent but still doable on a weekday. If you love this type of creamy pasta, you can also enjoy my bacon ranch macaroni and cheese recipe for another comforting twist.

Ingredients Section

Here are the ingredients you’ll need, with quantities, notes, and pro tips. I explain why each matters, so yours comes out great.

2 (9-ounce) packages refrigerated cheese tortellini – fresh tortellini from the refrigerated section, not frozen or dried, works best for texture and flavor.
6 strips bacon, cut into small pieces – adds savory, smoky crunch; using thick or thin bacon works, but thicker gives more bite.
1 clove garlic, minced – fresh garlic adds aroma and depth; avoid garlic powder when possible because you miss that fresh punch.
¼ cup chicken broth – forms part of the sauce base and helps thin it; its salty, umami quality complements the cream.
1 cup heavy cream (also called heavy whipping cream) – for richness and that smooth, velvety sauce; I don’t recommend substituting with milk (see pro tips).
4 ounces cream cheese (about half a block, e.g. Philadelphia), softened – gives a tangy and thick texture without needing flour or starch.
1 cup freshly grated Parmesan cheese – always grate your own so it melts properly and gives true Parmesan flavor.
Salt & pepper, to taste – season carefully after tasting; bacon and Parmesan both contribute salt, so go light initially.

Note: several servings (serves about 4 people)

Variations

If you want to tweak the recipe to fit dietary needs or try different flavors, here are some ideas:

Dairy-free option: Use a plant-based cream (e.g. coconut cream or cashew cream) and dairy-free cream cheese and Parmesan alternatives. The texture will be slightly different—less rich, more nutty—but still tasty.
Lower fat / lighter version: Try using half-and-half instead of heavy cream; reduce bacon or use turkey bacon; use less cream cheese. The sauce will be thinner but still satisfying.
Add-ins for flavor enhancement: Fresh spinach stirred in near the end; sun-dried tomatoes for tang; cooked chicken breast slices or grilled shrimp for extra protein; red pepper flakes for heat.
Flavor twists: Swap out chicken broth for vegetable broth; try smoked paprika or nutmeg in the sauce; use garlic butter instead of plain garlic for deeper flavor notes.
For more inspiration, you might explore other creamy pasta recipes that work beautifully with Alfredo-style sauces.

Cooking Time

Here’s how long you’ll be in the kitchen:

Prep Time: about 10 minutes – chopping bacon, mincing garlic, softening cream cheese, measuring.
Cooking Time: about 20 minutes – frying bacon, cooking tortellini, making the sauce, combining.
Total Time: approximately 30 minutes.

Equipment You Need

To make this recipe smoothly, these are helpful tools:

A large pot – to boil the tortellini.
A skillet (medium-large, preferably non-stick or heavy-bottomed) – to cook bacon and make sauce.
Measuring cups and spoons – for accurately measuring broth, cream, etc.
Grater or microplane – to grate Parmesan freshly.
Kitchen shears or sharp knives – to cut bacon into pieces easily.
Garlic press (optional) – to mince garlic quickly and uniformly

How to Make Bacon Tortellini Alfredo

Here’s the step-by-step from prep to the final moment of serving. I break it into big chunks so you can follow along.

Preparing the Pasta & Bacon

First, cut the bacon into small pieces—kitchen shears make this easy. Fry in the skillet over medium-high heat until it’s crisp and golden. Then transfer bacon to a paper towel-lined plate to drain, reserving about a tablespoon of the fat in the pan (you’ll use that flavor).

Meanwhile, bring a large, salted pot of water to a boil for the tortellini, and once the bacon is done, add tortellini and cook per package instructions.

Making the Creamy Alfredo Sauce

With the skillet still hot (with that bacon fat), add minced garlic and cook just until fragrant (about 30 seconds to a minute). Pour in chicken broth, heavy cream, and softened cream cheese.

Stir over medium heat until the sauce is smooth and starting to reduce—this takes about five minutes. The cream cheese adds both tang and thickness without needing thickening agents.

Finishing & Combining Everything

Once the sauce is smooth, stir in the crispy bacon and freshly grated Parmesan. Drain the tortellini, reserving a splash of pasta water just in case you need to thin the sauce. Toss the pasta into the sauce, gently coating every piece. Season with salt and pepper to taste.

When it looks glossy and luscious, remove from heat and dig in.
If you enjoy mixing textures like creamy and smoky, you may also love the bacon cheddar and chicken risotto for two recipe for another cozy dinner idea.

Additional Tips for Making this Recipe Better

From my kitchen after making this recipe several times, here’s what I’ve learned:

Make sure your cream cheese is softened before adding—it blends much smoother, no lumps.
Don’t overcook the garlic; it burns fast and gives bitterness. I watch it closely.
Save a bit of pasta water—it’s magic if your sauce gets too thick; helps loosen without diluting flavor.
Crisp the bacon well enough so it contrasts with the creaminess; soft bacon simply gets lost.
Taste as you go—especially with salt: between bacon, Parmesan, and broth there’s already a good amount of saltiness.

How to Serve Bacon Tortellini Alfredo

I like to serve this dish when it looks as good as it tastes. Here are ideas and ways to present it:

Garnish with extra freshly grated Parmesan, maybe a sprinkle of chopped fresh parsley or chives to add green color.
For crunch and contrast, you can add a few crisp bacon bits on top just before serving.
Serve with a side salad, something fresh and acidic—mixed greens with balsamic vinaigrette, arugula, or lemon-dressed greens.
If serving as a main course, pair with garlic bread or a crusty baguette for dipping into the sauce. Stack the pasta in bowls or on wide plates so the creamy sauce shows off.

Nutritional Information

Here’s a rough-nutritional breakdown per serving (about 1/4 of the recipe):

Calories: approx. 943 kcal — because of the heavy cream, cream cheese, and bacon.
Protein: around 34 g — thanks to tortellini (cheese filling), bacon, and Parmesan.
Carbohydrates: about 62 g — mainly from pasta.
Fat: approximately 62 g — rich fats from cream, bacon, cream cheese; keeps texture very creamy.

Make Ahead and Storage

Storage Guidelines

If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. Longer than that and the texture and flavor begin to degrade.

Freezing

I don’t really recommend freezing this one. Because the dish is so creamy, freezing and thawing tends to make it grainy or cause separation in the sauce. If you must, freeze only the pasta with sauce without garnishes—but expect some texture change when you reheat.

Reheating

Reheat gently over low heat on the stove so the sauce doesn’t split. If it seems too thick or dry, stir in a little splash of cream, milk, or pasta water. Heat until just warmed through, not boiling.

Why You’ll Love This Recipe

Here are some of the reasons I’m excited to make this again—and I think you will be, too:

It’s super fast and easy. You can have this on the table in about 30 minutes with minimal fuss.
It feels comforting and indulgent—rich cream, cheese, bacon—all the cozy flavors when you’re craving something satisfying.
There’s room for customization—add vegetables, swap out proteins, adjust creaminess; it plays nicely with change.
It uses mostly everyday ingredients—nothing exotic, most stuff you already have or can get easily.
It’s great for both main course or side dish. It can stand alone or be paired with a salad or meat if you’re serving many people.

Ash Tyrrell