Turkey and Tortellini Alfredo

Turkey and Tortellini Alfredo


"Turkey leftovers turn into a quick and creamy Italian meal with a rich Alfredo sauce and tortellini. Great with crusty Italian bread and a salad."
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40 m servings 735 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 49 g
  • 75%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish.
  3. Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses.
  4. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 11
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Great way to use leftover turkey or roasted chicken. To lower calorie count I used equal parts fat free half and half, and 1% milk. To make it creamier I increased the fluid to equal 1/2 cup. ...

Great recipe! I didn't have tortellini but I did have a box of bow tie pasta. I also added a bag of frozen peas and carrots. We all loved it, including my 3 year old grand daughter! This one is ...

Everyone in the house loved this recipe. It's quick and easy. The packaging of the tortellini I bought was bigger than the recipe called for but the sauce mixture covered it just fine. I used ...

Love this recipe! I typically double the recipe and have used either leftover turkey or chicken. I also add an onion, cooked prior in butter.

Will make again.

I wanted to make this but had no leftover meat. I chopped the chicken and cooked it with the garlic and followed the rest of the recipe. It was wonderful and creamy! Will definitely make again!

Great meal. I subbed chicken since turkey is more expensive outside of the holiday season. Would definitely make again. The kids loved it too.

Kids loved it! I used cooked chicken. Made my own white sauce with butter, garlic, flour, milk, salt and Parmesan. Topped with grated mozza, Havarti and more Parmesan petals.

This recipe is a must keep. My family is easy to please, but get tired of eating the same thing over and over. Made this for dinner and must admit we all loved it.

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