• 1 x 18-20 ounce package refrigerated cheese tortellini
  • 1 stick (1/2 cup) butter
  • 1 cup heavy whipping cream
  • 2 cups grated Parmesan cheese
  • salt and pepper, to taste
  • parsley, for garnish


Cook the tortellini according to package directions.
Drain and place in a serving bowl.
While the pasta is cooking, heat the heavy cream and butter in a small saucepan over medium heat until the butter has melted.
Stir in the grated Parmesan and whisk until the cheese has melted and the sauce is smooth and creamy.
Toss the pasta with the sauce. Chop some parsley to sprinkle over the top. Serve immediately.