1-Getting started: Getting started with this cheese tortellini is straightforward, and we’ll walk you through it just like sharing a grilling tip for those perfect chicken breasts. First, gather all your ingredients to ensure smooth sailing think of it as prepping your grill for a smoke session. For this recipe, you’ll use the listed items to create a creamy sauce that pairs wonderfully with the pasta.

2-Second, bring 2 ½ cups of the broth to a boil in a large pot. Add the frozen cheese tortellini and cook until they float to the top and reach an internal temperature of 165°F, which takes about 3 minutes. Drain them completely to keep the texture just right.

3-Third, in a small bowl, whisk the remaining 1 ½ cups broth with the 2 tablespoons cornstarch until it’s smooth and lump-free. This step helps thicken the sauce without much fuss.

4-Fourth, melt the 4 tablespoons unsalted butter in a large non-stick skillet over medium-high heat until it’s foaming. Stir in the minced garlic and 2 teaspoons dried basil, cooking for 2 minutes to release those aromatic flavors.

5-Fifth, pour in the broth-cornstarch mixture, bring it to a boil, and then simmer for about 2 minutes until the sauce thickens nicely. Finally, add the cooked tortellini to the skillet and toss everything thoroughly to coat it in that delicious garlic butter sauce.

Serve it up by transferring to a dish and garnishing with the 1/4 cup grated Parmesan cheese and optional fresh basil. For more ideas on pasta variations, check out our creamy ham and pea pasta recipe for a similar comforting twist.