Tortellini in Cream Sauce
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I’ve been making this tortellini in cream sauce for years when I want something fast, comforting, and a little indulgent without a lot of fuss. It’s a simple skillet meal: tender cheese tortellini folded into a silky parmesan-cream sauce studded with bite-sized cubes of ham and finished with parsley. Ready in about 20–25 minutes, it’s perfect for weeknights, last-minute dinner guests, or when you need a cozy one-pot pasta that still feels special. If you enjoy creamy tortellini dinners, you might also like this autumn tortellini and roasted-vegetables pairing I often serve for a heartier meal: autumn chicken dinner with cheese tortellini and roasted vegetables.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s quick, uses pantry-friendly ingredients, and tastes indulgent without needing dozens of steps. The cream and parmesan make a rich, velvety sauce that clings to each tortellini pocket, while the small cubes of ham add savory bites and texture. It’s family-friendly (kids usually love cheese tortellini), easily scaled up for guests, and forgiving — a handful of shortcuts and sensible swaps still yield a delicious plate.
“Comfort in a bowl — quick to make, impossibly creamy, and everyone asks for seconds.” — a repeat dinner table review
How this recipe comes together
- Boil the tortellini until al dente in salted water. Drain and set aside.
- Sauté small diced ham quickly in butter or oil to warm and render flavor.
- Add part of the chicken broth and the heavy cream; bring gently to a low simmer.
- Stir in grated parmesan until the sauce thickens slightly and becomes glossy.
- Toss cooked tortellini into the sauce, loosening with reserved broth if needed so the pasta is well coated.
- Finish with a grind of pepper and chopped parsley; serve with extra parmesan.
This short overview prepares you for the steps below and helps you cook confidently without surprises.
What you’ll need
- 16 oz cheese tortellini (cheese-and-spinach tortellini works fine — avoid meat-filled tortellini)
- 6 oz ham steak, diced very small (pea-size)
- 1 1/2 cups grated Parmesan cheese (freshly grated for best texture and flavor)
- 3/4 cup chicken broth (see notes: use low-sodium if desired; you can substitute vegetable broth)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons butter or neutral oil (for frying the ham)
- Chopped parsley, for garnish
Notes and substitutions inline:
- Vegetarians: use vegetable broth and swap the ham for sautéed mushrooms or smoked tofu.
- Cheese choices: Parmigiano-Reggiano or Grana Padano work beautifully; avoid pre-grated packets if you can — they contain anti-caking agents that can affect melting.
- Broth: low-sodium chicken broth gives you better control of seasoning.
You can also explore a different take on tortellini dinners here: autumn chicken dinner with tortellini.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Reserve 2–4 tablespoons of the cooking water (or have the extra chicken broth ready), then drain the pasta.
- While the pasta cooks, heat butter or oil in a large skillet over medium heat.
- Add the diced ham and sauté 1½–2 minutes, just until heated through and slightly browned at the edges.
- Pour in 1/2 cup of the chicken broth and the heavy cream. Reduce heat to low and bring the mixture to a gentle simmer. Season lightly with salt and pepper.
- Remove the skillet briefly from the heat (or keep it on the lowest setting). Stir in the grated parmesan a handful at a time until melted and the sauce becomes slightly thickened and glossy. If the sauce tightens too much, add more broth a tablespoon at a time.
- Add the drained tortellini to the skillet and toss gently to coat. If the sauce feels too thick or clings without coating evenly, stir in a few tablespoons of the reserved pasta water or the remaining broth until the consistency is saucy and smooth.
- Taste and adjust seasoning. Serve immediately with extra parmesan and a sprinkle of chopped parsley.
Short, clear actions make the process quick and repeatable. Keep the heat low when adding cheese to prevent graininess.
Best ways to enjoy it
- Plate in warm shallow bowls so the sauce cools slowly and remains silky.
- Serve with a crisp green salad (arugula with lemon vinaigrette balances the richness) and a crusty bread to mop up sauce.
- Pair with a medium-bodied white wine like Pinot Grigio or a light red such as Beaujolais for comfort-food harmony.
- For a brunch or buffet, keep the sauce in a covered skillet on the lowest heat and stir occasionally; transfer to a chafing dish if needed.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Reheat: Gently reheat in a skillet over low heat with a splash of cream, milk, or broth to loosen the sauce and restore creaminess. Microwave in short bursts, stirring between intervals, adding liquid if the sauce tightens.
- Freeze: Creamy pasta textures change after freezing — if you must, freeze in single portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating and add extra liquid while warming.
- Food safety: Do not leave the dish at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Grate parmesan fresh from a wedge. Pre-grated cheese contains cellulose and anti-caking agents that can make the sauce grainy.
- Keep the sauce just below a simmer when adding cheese. High heat can separate the fats or make the sauce oily.
- Dice the ham very small (pea-size) so it distributes evenly; larger pieces make the dish feel heavy.
- If the sauce becomes grainy, whisk in a tablespoon of cream off heat — sometimes gentle emulsification rescues it.
- For extra silkiness, finish with a small knob of cold butter off the heat and swirl until glossy.
- For a lighter version, replace half the cream with whole milk, but be aware the sauce will be thinner and less luxurious.
I sometimes use an unexpected accompaniment to lift the plate — try a slice of lemon on the side to brighten each bite: a slightly sweet challah works as a surprisingly good bread partner when serving this dish.
Creative twists
- Mushroom and Spinach: Omit the ham. Sauté mushrooms and baby spinach in garlic, then follow the same cream-and-parmesan finish for a vegetarian version.
- Smoked Salmon: Replace ham with flaked smoked salmon added at the end for a luxurious brunch twist.
- Spicy Kick: Add a pinch of red pepper flakes while simmering the cream for a gentle heat.
- Herb-forward: Stir in chopped fresh basil or tarragon at the end for a fresher profile.
- Lighter swap: Use half-and-half instead of heavy cream and cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken slightly if you prefer fewer calories.
Your questions answered
Q: Can I use pre-shredded parmesan?
A: You can, but freshly grated parmesan melts more evenly and yields a creamier sauce. Pre-shredded cheese often contains additives that inhibit smooth melting.
Q: Can I substitute milk for heavy cream?
A: You can use whole milk or half-and-half, but the sauce will be thinner and less rich. If using milk, simmer gently and consider adding a small thickener (a teaspoon of cornstarch mixed with cold water) to get a clingy texture.
Q: Is this recipe freezer-friendly?
A: Cream-based dishes lose some texture after freezing. If you plan to freeze, freeze in single portions and accept a slight change in sauce consistency; thaw overnight and reheat slowly with added broth or cream.
Q: How long does the dish take from start to finish?
A: About 20–25 minutes, depending on pasta cook time and how quickly you prep the ham.
Q: Can I make this without the ham for a vegetarian dinner?
A: Yes—use mushrooms or roasted vegetables instead of ham and swap chicken broth for vegetable broth.
Conclusion
If you want a classic Italian-inspired comfort dish that’s quick to pull together, this creamy tortellini with ham is a reliable weeknight winner. For a traditional Italian reference to a similar cream-tossed tortellini, see this home-style version on Tortellini alla Panna – Marcellina In Cucina. For another American take on the classic creamy tortellini, Sugar and Soul’s write-up on Tortellini Alla Panna Pasta – Sugar and Soul is a helpful comparison. If you’d like a slightly different home-cooked spin, My Sequined Life also offers a tasty Tortellini alla Panna that highlights slight variations in technique and seasoning.
Creamy Tortellini with Ham
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Reserve 2–4 tablespoons of the cooking water, then drain the pasta.
- While the pasta cooks, heat butter or oil in a large skillet over medium heat.
- Add the diced ham and sauté 1½–2 minutes, just until heated through and slightly browned at the edges.
- Pour in 1/2 cup of the chicken broth and the heavy cream. Reduce heat to low and bring the mixture to a gentle simmer. Season lightly with salt and pepper.
- Remove the skillet briefly from the heat. Stir in the grated parmesan a handful at a time until melted and the sauce becomes slightly thickened and glossy. If the sauce tightens too much, add more broth a tablespoon at a time.
- Add the drained tortellini to the skillet and toss gently to coat. If the sauce feels too thick, stir in reserved pasta water or additional broth until the consistency is saucy and smooth.
- Taste and adjust seasoning. Serve immediately with extra parmesan and a sprinkle of chopped parsley.
