Creamy Tortellini with Bacon and Broccoli Is the Comfort Dinner You'll Want on Repeat

Some nights call for something warm, rich, and fast enough to have on the table before anyone starts asking how much longer dinner is going to take.

This creamy tortellini with bacon and broccoli checks every one of those boxes, and it looks a lot more impressive than the amount of effort it actually takes to make.

Why This Dish Works So Well

Cheese-filled tortellini is already a shortcut to a satisfying meal, since the filling does a lot of the flavor work before the sauce even comes into play. Pair that with crisp-tender broccoli and salty, crispy bits of bacon, and you get a dish that hits savory, creamy, and slightly earthy all in one bite.

The sauce itself is what pulls everything together. A quick garlic cream sauce finished with Parmesan and a touch of paprika gives it that warm golden color and just enough depth, without needing a long ingredient list or hours of simmering.

Ingredients You’ll Need

20 oz refrigerated cheese tortellini
6 oz pancetta or thick-cut bacon, diced
3 cups broccoli florets
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon smoked paprika
1 tablespoon olive oil
Salt and black pepper, to taste

How to Make It

Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. In the last two minutes of cooking, add the broccoli florets directly to the same pot so they blanch alongside the pasta, then drain everything together and set it aside.

While the pasta and broccoli cook, heat the olive oil in a large skillet over medium heat and cook the pancetta or bacon until crisp, about five to seven minutes. Remove most of the rendered fat if it’s excessive, then add the garlic to the same pan and cook for about thirty seconds, just until fragrant.

Lower the heat slightly and pour in the heavy cream, stirring to combine with the garlic and any browned bits left in the pan. Add the Parmesan and smoked paprika, stirring until the cheese melts into a smooth, lightly golden sauce.

Add the drained tortellini and broccoli back into the skillet, then gently toss everything together until the pasta and broccoli are well coated in the sauce. Season with salt and pepper to taste, then serve immediately with extra Parmesan shaved on top.

Tips for Serving

This dish is best served hot, right after the sauce and pasta are combined, since the cream sauce is at its silkiest before it has time to sit and thicken. If it does thicken too much while serving family-style, a splash of reserved pasta water or a little extra cream will loosen it right back up.

For extra protein, grilled chicken works well stirred in at the end, and a pinch of red pepper flakes is a nice option for anyone who wants a bit of heat. Leftovers keep in the fridge for a couple of days and reheat well in a skillet over low heat with a small splash of cream to bring the sauce back to life.