This sun-dried tomato alfredo fettuccini recipe is the perfect comfort food for a winter night. The rich and creamy sauce is infused with the sweetness of sun-dried tomatoes, while the fettuccini provides a hearty base. The dish is finished with a sprinkling of Parmesan cheese, adding a touch of depth and sophistication.

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This sun-dried tomato alfredo fettuccine recipe is the perfect meal for a family dinner or a date night in. The rich, creamy sauce is full of flavor and can be made in under 15 minutes.

The key to this dish is using high-quality sun-dried tomatoes. I recommend using tomatoes that are packed in olive oil, as they will add a lovely depth of flavor to the sauce. This recipe also calls for parmesan cheese, which gives the sauce a lovely salty bite.

If you’re looking for a quicker version of this dish, you can substitute pre-made Alfredo sauce for the homemade sauce in this recipe, but this is already one of the simplest pasta sauces you’re likely to find and I believe that the homemade sauce is well worth the extra effort.

I hope you enjoy this sun-dried tomato alfredo fettuccine recipe as much as I do!

Why You’ll Love This Recipe

This sun-dried Tomato Alfredo Fettuccini recipe is the perfect way to enjoy the taste of summer all year round. Sun-dried tomatoes add a pop of sweetness to the rich creaminess of the Alfredo sauce, while the tender pasta provides the perfect backdrop for the flavorful sauce. Best of all, this recipe is easy to make and can be on the table in just 15-20 minutes. Here are four reasons why you will love this sun-dried tomato alfredo fettuccini recipe: 

1. The sun-dried tomatoes add a delicious sweetness to the Alfredo sauce. 
2. The pasta is cooked to perfection and provides the perfect base for the flavorful sauce. 
3. This recipe is ready in just 15-20 minutes, making it perfect for a weeknight meal. 
4. The leftovers reheat well, making this an ideal recipe for meal prep.

What You’ll Need To Make Sun-Dried Tomato Alfredo Fettuccini

Butter: I always use unsalted butter when cooking, as it allows me to better control the amount of salt in a dish.

Heavy cream: You could also substitute half and half for the heavy cream, but the sauce will be slightly thinner.

Garlic: I love the flavor that garlic adds to this dish, but you could also use garlic powder if you prefer.

Parmesan cheese: You could also use Romano cheese if you prefer.

Salt and black pepper: I like to use freshly ground black pepper in this recipe.

Sun-dried tomatoes: Be sure to use sun-dried tomatoes that are packed in olive oil, as they will add a lovely depth of flavor to the sauce.

Fettuccine: I like to use fresh pasta for this recipe as it will cook more quickly than dried pasta, but either will work in this recipe. Fettuccini is my preferred option for this recipe, but you could also use spaghetti, linguine, or any other type of long pasta.

Chives: Chives are a lovely garnish for this dish, but you could also use parsley or basil.

Step-By-Step Instructions

This sun-dried tomato alfredo fettuccini recipe is easy to make and can be on the table in just 15-20 minutes. Here are four simple steps to follow when making this dish:

Step 1: Start by cooking the pasta according to the package instructions. I like to use fresh pasta for this recipe as it will cook more quickly than dried pasta.

Step 2: While the pasta is cooking, prepare the sauce. Start by sautéing the garlic for 1 minute in a large skillet over medium heat, then add the butter and heavy cream and simmer for 2-3 minutes.

Step 3: Next, add the parmesan cheese, salt, and pepper to the sauce and cook for 1-2 minutes, or until the cheese is melted, then stir in the sun-dried tomatoes.

Step 4: Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss to combine, then garnish with chives and serve immediately.

Recipe Tips And Tricks

Here are a few tips and tricks to help you make the perfect sun-dried tomato alfredo fettuccini:

• If you find that the sauce is too thick, you can thin it out with a bit of pasta water. This will also make the sauce more creamy and help the sauce stick to the pasta.
• If you don’t have sun-dried tomatoes that are packed in olive oil, you can use dry-packed sun-dried tomatoes. However, you will need to allow time to rehydrate them before adding them to the alfredo sauce. To rehydrate dry-packed sun-dried tomatoes, put them in a small bowl and cover them with water. Microwave for 2 minutes then allow them to stand for 5-10 minutes until soft. Once they’re soft, remove the tomatoes from the water and blot them dry with paper towels.
• I like to use freshly grated Parmesan cheese in this recipe, as it has a richer flavor than pre-grated cheese. However, you can use pre-grated cheese if you prefer.
• If you’re short on time, you can use garlic powder instead of fresh garlic.

Serving Suggestions And Substitutions

Here are a few ideas for what to serve with this sun-dried tomato alfredo fettuccini:

• For a light starter, serve this dish with a simple green salad.
• For a heartier meal, add grilled chicken or shrimp to the pasta.
• This dish can also be served as a side dish. Simply serve alongside roasted chicken or grilled steak.

This recipe is delicious as written, but if you need to make substitutions, here are a few ideas:

• If you can’t find sun-dried tomatoes that are packed in olive oil, you can use dry-packed sun-dried tomatoes. However, you will need to allow time to rehydrate them before adding them to the alfredo sauce.
• If you’re looking for a bit of a lighter alfredo sauce, you can substitute half and half for the heavy cream.
• This dish can be served with a variety of different pasta shapes. I like to use fettuccine, but you could also use spaghetti, linguine, or any other type of long pasta.
• Chives are a lovely garnish for this dish, but you could also use parsley or basil.

How To Store Leftovers

Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply microwave until heated through. You may need to add a splash of milk or cream to the sauce to make it creamy again. You can also reheat this dish on the stovetop over low heat.

Frequently Asked Questions

Q: Can I make this dish ahead of time?

A: Yes, you can make the alfredo sauce ahead of time and store it in the fridge for up to 3 days. Simply reheat the dish when you’re ready to use it.

Q: Can I freeze this dish?

A: I do not recommend freezing this dish as the sauce may separate when thawed.

Q: Can I use a different type of cheese?

A: You can use a variety of different cheeses in this recipe, such as gouda, cheddar, or Gruyere. However, Parmesan will give you the best flavor.

Q: Can I make this dish vegan?

A: Yes, you can make this dish vegan by substituting plant-based milk for the heavy cream, vegan spread for the butter, and vegan cheese for the Parmesan cheese.

Tools And Equipment For This Recipe

Non-Stick Frying Pan: This is my favorite pan for cooking pasta dishes like sun-dried tomato alfredo fettuccini. It’s large enough to fit a large batch of alfredo and is also a great, versatile tool for other recipes.

Powder-Coated Colander Set: This is a great set of colanders that come in three different sizes. I use them for everything from washing vegetables to straining pasta.

Garlic Press: I love this garlic press because it’s easy to use and clean. It’s also dishwasher safe, which is always a bonus.

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