Start by smashing your garlic cloves with the side of your knife after peeling them. This little trick releases all their wonderful aroma and flavor. Trust me, you’ll love how it transforms the sauce.

Heat your deep skillet over medium heat and melt the butter. Swirl it gently as it starts to brown slightly. Add a splash of olive oil to keep it from burning, and watch the golden color develop.

Add your smashed garlic to the melted butter. Stir it around for about 3–5 minutes until fragrant and soft. This is the heart of the sauce, so take your time to get it just right.

Lower the heat and stir in the heavy cream. Slowly add the Parmesan cheese while continuously stirring. Sprinkle in the Italian seasoning, onion powder, salt, and black pepper. Keep stirring until everything melts into a lusciously smooth sauce.

While your sauce is coming together, boil the tortellini in a pot of salted water. Cook it until it’s al dente, then drain (but save a little pasta water). Toss the tortellini into your skillet with the sauce. Coat everything evenly and adjust consistency with that reserved pasta water, if needed.

Top your dish with a sprinkle of fresh parsley right before serving. Plate it up hot, so each creamy bite is absolute perfection.