1 1/2 packages fresh cheese tortellini
3 cloves garlic, minced
1 cup milk
1/2 cup half and half
1/2 cup cream cheese, softened
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon red pepper flakes (optional)
2 tablespoons freshly chopped parsley
Kosher salt & freshly ground black pepper
Heat a large pot of salted water on high until you get a rolling boil. Cook tortellini in the pot according to the package instructions for "al dente." Drain and set aside.
In a large saucepan, melt butter over medium-high heat.
Add the garlic and red pepper flakes to saucepan. Sauté until garlic becomes light-toasted and fragrant.
Whisk in the flour until the mixture becomes lightly browned, about 1 to 2 minutes.
Slowly whisk in the milk and half and half into the saucepan. Be sure to whisk constantly to break up lumps and ensure a smooth sauce. Cook until slightly thickened, about 3 minutes.
Add the Parmesan and cream cheese to the saucepan, and stir together until the cheese has fully melted into the sauce. If the sauce is too thick, slowly add more milk, as needed.
Season sauce mixture with salt and pepper, to taste.
Carefully pour the tortellini into the saucepan. Gently fold them into the sauce until they're completely covered. Bring dish back up to temperature.
Once the tortellini are hot, remove from the heat. Toss with fresh-chopped parsley.
Serve hot immediately on individual plates, and garnish with more parsley or Parmesan cheese.
Pro-tip: Make this dish non-vegetarian by using chicken stock and chicken pieces for a delicious chicken tortellini Alfredo.
