4.9 from 33 votes
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 Fettuccine pasta Barilla brand
- 4 tablespoons butter divided, unsalted
- 2 chicken breast boneless skinless
- 1 teaspoon Italian seasoning
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 cloves garlic minced
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon basil dried
- 1 ¾ cups milk 2%
- ½ cup sun-dried tomatoes finely chopped
- 3 ounces cream cheese cubed, reduced fat
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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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