Sun-Dried Tomato Fettuccine Alfredo

Serves: 4

The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you can’t even taste the difference!

Dovetailing Tip: Use the fettuccine noodles you cooked on day 3.

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8 ounces barilla fettuccine pasta
4 tablespoons unsalted butter, divided
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 1/2 tablespoon all-purpose flour
1 tablespoon tomato paste
1 teaspoon dried basil
1 3/4 cup 2% milk
1/2 cup finely chopped sun-dried tomato
3 ounces reduced fat cream cheese, cubed
1/2 cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt 1 tablespoon butter in a large skillet over medium high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.

Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.

Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Stir in pasta and chicken, and gently toss to combine.

Serve immediately, garnished with Parmesan and parsley, if desired.


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