Comforting, simple, and impossibly flavorful—this Cheese Tortellini in Garlic Butter Sauce is the weeknight dinner you’ll turn to again and again. With just a handful of pantry-friendly ingredients and a few easy steps, you get pillowy cheese tortellini bathed in a silky garlic butter sauce and finished with bright basil and freshly grated Parmesan. The sauce is rich without being heavy, and the dish comes together quickly, which is perfect when you want something satisfying without a long list of pots and pans.

This recipe keeps things streamlined: frozen cheese tortellini cooks directly in a flavored broth, cornstarch helps the sauce cling to each pillow of pasta, and a modest amount of butter and garlic provide classic, irresistible flavor. The finished plate looks elevated—garnished with Parmesan and a chiffonade of fresh basil—yet it’s still one of the easiest dinners to make from pantry staples.

Why you’ll love this Cheese Tortellini in Garlic Butter Sauce

Quick: From start to finish in about 20 minutes, perfect for busy evenings.
Minimal ingredients: Uses a short list of things you probably already have.
Comforting texture: Tender tortellini in a glossy, slightly thickened garlic butter broth.
Customizable: Add roasted vegetables, cooked chicken, or a splash of cream if you like.

Ingredients

32 ounces chicken broth or vegetable broth, divided (see note 1)
2 tablespoons cornstarch (see note 2)
1 (16 ounce) package frozen cheese tortellini (see note 3)
4 tablespoons butter (see note 4)
2 cloves garlic, minced
2 teaspoons dried basil
1/4 cup freshly grated Parmesan cheese for garnish
Fresh basil chiffonade, for garnish, optional

Notes on ingredients

Broth: You can use chicken broth or vegetable broth depending on your preference. The broth provides the primary cooking liquid and flavor base for the sauce.

Cornstarch: This is used to thicken the broth into a sauce that coats the tortellini. It’s mixed with a portion of the broth to create a smooth slurry before it’s added to the hot liquid.

Frozen cheese tortellini: No need to thaw; the tortellini cooks directly in the simmering broth. This keeps the recipe quick and avoids extra boiling water.

Butter and garlic: These give the dish its classic garlic butter character—richness from the butter and aromatic depth from garlic. If you prefer a lighter fat, you can reduce the butter slightly, but the texture of the finished sauce is best with the full amount.

Basil and Parmesan: Dried basil adds background herb flavor during cooking; finishing with fresh basil gives brightness and texture. Freshly grated Parmesan melts into the sauce and provides savory, salty depth.

Step-by-step instructions

The following steps rewrite and clarify the original directions into a clear, step-by-step process while keeping the ingredient amounts and order the same.

Measure and divide the broth. Pour 4 ounces (1/2 cup) of the 32 ounces of broth into a small bowl and set it aside for mixing with the cornstarch. Reserve the remaining 28 ounces in a liquid measuring cup or small saucepan so it’s ready to heat.
Make the cornstarch slurry. Add the 2 tablespoons cornstarch to the 4 ounces of reserved broth. Stir or whisk until completely smooth and no lumps remain. This slurry will thicken the sauce later, so it should be lump-free.
Heat the main broth. Pour the remaining 28 ounces of broth into a medium skillet or a wide saucepan. Place it over medium-high heat and bring it to a gentle simmer. You want the broth hot and steaming but not rapidly boiling.
Add the tortellini. Once the broth is simmering, add the full 1 (16 ounce) package of frozen cheese tortellini directly into the pan. Gently stir to separate any pieces that may be clinging together. Let the tortellini cook in the simmering broth according to the package directions for frozen tortellini—this is usually about 3 to 5 minutes—until the tortellini are tender and heated through.
Stir in the cornstarch slurry. When the tortellini are nearly cooked, give the cornstarch slurry a quick stir (it may have settled). Slowly pour the slurry into the simmering broth while stirring constantly. Continue to cook for 1 to 2 minutes, stirring, until the liquid thickens into a glossy sauce that clings to the tortellini.
Add butter and garlic. Reduce the heat to low. Add the 4 tablespoons butter to the pan so it melts into the sauce. Immediately stir in the 2 cloves minced garlic and the 2 teaspoons dried basil. Stir gently for 30 to 60 seconds, just until the garlic becomes fragrant. Keep the heat low so the garlic softens but does not brown or burn.
Finish the sauce. Taste the sauce and adjust seasoning if needed, adding a pinch of salt or freshly ground pepper to your liking. If the sauce is thicker than you prefer, add a tablespoon or two of hot broth to loosen it until you reach the desired consistency.
Plate and garnish. Spoon the tortellini and garlic butter sauce into shallow bowls or plates. Sprinkle each serving with fresh basil chiffonade if using, and finish with a generous 1/4 cup total of freshly grated Parmesan cheese divided among the servings. The cheese will melt into the warm sauce and add an extra layer of savory richness.
Serve immediately. This dish is best served hot. Leftovers can be gently reheated on the stovetop with a splash of broth to restore the sauce’s consistency.

Troubleshooting and tips

If the sauce is too thin: Mix another teaspoon of cornstarch with a tablespoon of cold broth and whisk it in, then simmer for a minute to activate the thickener. Be careful to add small amounts so you don’t over-thicken.
If the sauce is too thick: Add 1 tablespoon of hot broth at a time and stir until you reach the desired consistency.
For brighter garlic flavor: Lightly sauté the minced garlic in the butter for 20–30 seconds before adding the cooked tortellini back to the pan. Keep the heat low to prevent browning.
Make it heartier: Stir in cooked shredded chicken, sautéed mushrooms, or wilted spinach during the last minute of cooking for extra substance.
Cheese options: Freshly grated Parmesan melts best; pre-grated powders may not incorporate as smoothly.

Serving suggestions

This Cheese Tortellini in Garlic Butter Sauce is lovely on its own, but you can build a full meal around it easily. Serve with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or simple toasted baguette slices are perfect for sopping up any remaining sauce. For a vegetable side, roast asparagus or sautéed green beans pair nicely.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat with a splash of broth to loosen the sauce. Avoid microwaving for long periods, which can dry out the pasta.

Variations to try

Lemon basil: Stir in 1 teaspoon lemon zest and a squeeze of fresh lemon juice at the end of cooking for a bright, citrusy finish.
Creamy version: For a richer sauce, whisk in 1/4 to 1/2 cup heavy cream after the butter melts and heat gently until warmed through.
Herb-forward: Swap the dried basil for 1 teaspoon dried oregano and finish with a handful of chopped fresh parsley for different herbal notes.
Spicy kick: Add 1/4 teaspoon crushed red pepper flakes with the garlic for a touch of heat.

Final thoughts

This Cheese Tortellini in Garlic Butter Sauce delivers big flavor with very little fuss. The combination of tender tortellini, glossy garlic butter sauce, and bright basil creates an inviting plate that feels both homey and a little special. Whether you keep it simple as written or customize with extra protein or vegetables, this recipe is a dependable, delicious weeknight winner.

Want to share? Take a photo of your finished dish and tuck a basil leaf on top before you serve—it makes for a quick, beautiful finishing touch. Enjoy.

Cheese Tortellini in Garlic Butter Sauce

Creamy garlic butter sauce coats tender cheese tortellini for a quick, comforting weeknight meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

32 ounces chicken broth or vegetable broth divided (see note 1)
2 tablespoons cornstarch (see note 2)
16 ounces frozen cheese tortellini (about 1 package; see note 3)
4 tablespoons butter (see note 4)
2 cloves garlic minced
2 teaspoons dried basil
1/4 cup freshly grated Parmesan cheese for garnish
fresh basil chiffonade, for garnish (optional)

Equipment

Large Pot
Colander
large non-stick skillet
Measuring cups and spoons
Whisk

Method

Bring 2 1/2 cups of the broth to a rolling boil in a large pot.
Add the frozen cheese tortellini and return to a boil; cook until the tortellini float, about 3 minutes, and reach 165°F internally.
Drain the cooked tortellini well in a colander and set aside.
Meanwhile, whisk the remaining 1 1/2 cups of broth with 2 tablespoons cornstarch until smooth.
Melt 4 tablespoons butter in a large non-stick skillet over medium-high heat until foaming.
Add the minced garlic and dried basil to the skillet and cook, stirring, for about 2 minutes until fragrant but not browned.
Whisk in the broth–cornstarch mixture and bring to a boil, then simmer until the sauce thickens, about 2 minutes.
Add the drained tortellini to the skillet and toss gently to coat in the garlic butter sauce.
Transfer to a serving dish and garnish with freshly grated Parmesan and chiffonaded basil, if using.

Notes

Use regular-sodium broth for best flavor.
All-purpose flour can replace cornstarch but may require longer cooking.
Frozen tortellini cook faster than dried; fresh tortellini need about 2–3 minutes.
Do not substitute unsalted butter to avoid a bland sauce.
Yield: 4 hearty main-course servings or 8 as an appetizer.
Store leftovers covered in the refrigerator for up to 4 days.