Sun-Dried Tomato Garlic Fettuccine

Jun 22

Written By Ginna

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 15 minutes

I made this for lunch one day when I wanted pasta but wasn't in the mood for a heavy cream sauce. The combination of butter, garlic, sun-dried tomatoes, chicken broth, cream cheese, and Parmesan creates a light coating that clings to the noodles rather than pooling at the bottom of the bowl.

Jump to Recipe

*Fettuccine tossed with garlic, sun-dried tomatoes, Parmesan, and cracked black pepper.*

What I like most about this pasta is that it feels rich without being overly heavy. A small amount of cream cheese melts into the broth and helps create a silky coating for the noodles, while the oil from the sun-dried tomatoes adds flavor throughout the dish.

The red onion softens as it cooks and balances the tanginess of the tomatoes. Garlic, Parmesan, and red pepper flakes round everything out and give the pasta plenty of flavor without requiring a long list of ingredients.

This is the kind of lunch I can throw together with pantry staples and whatever pasta I have on hand. It comes together in about the same amount of time it takes to boil the noodles.

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: ~530 • 💪 Protein/Serving: ~18g

For the Pasta

8 ounces fettuccine pasta
Salt, for pasta water

For the Sauce

1 tablespoon butter
¼ cup diced red onion
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes
1 teaspoon oil from the sun-dried tomato jar
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup chicken broth
2 ounces cream cheese
¼ cup grated Parmesan cheese

For Serving

2 tablespoons shredded Parmesan cheese
Freshly cracked black pepper

Steps

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ¼ cup of pasta water, then drain.

Step 2

Melt the butter in a large skillet over medium heat.

Step 3

Add the diced red onion and cook for 3 to 4 minutes, until softened.

Step 4

Add the garlic and cook for 30 seconds, stirring frequently.

Step 5

Add the sun-dried tomatoes, reserved tomato oil, salt, pepper, and red pepper flakes. Cook for 1 minute.

Step 6

Pour in the chicken broth and bring to a gentle simmer.

Step 7

Add the cream cheese and stir until melted. Stir in the Parmesan cheese. The mixture should be thin and glossy rather than thick.

Step 8

Add the cooked fettuccine and toss with tongs until evenly coated. Add a splash of the reserved pasta water if needed to help the sauce cling to the noodles. Top with shredded Parmesan and freshly cracked black pepper before serving.

Make it your own!

🍗 Add Chicken
A thin sliced chicken breast seasoned with salt, pepper, and garlic powder pairs really well with the flavors in this sauce.
🌿 Fresh Herbs
Add chopped basil or parsley before serving for a fresh finish.
🥬 Add Spinach
Stir a handful of spinach into the sauce during the last minute of cooking until wilted.
🌶️ Turn Up the Heat
Increase the red pepper flakes or add a spoonful of Calabrian chili paste for a spicier version.