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Sun-Dried Tomato Fettuccine Alfredo

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

Servings: 4 servings
Course: Main Course

Ingredients

  • 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 ½ tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 ¾ cups 2% milk
  • ½ cup finely chopped sun-dried tomatoes
  • 3 ounces reduced fat cream cheese cubed
  • ½ cup freshly grated parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in pasta and chicken, and gently toss to combine.
  6. Serve immediately, garnished with Parmesan and parsley, if desired.