Menu

Creamy Sundried Tomato Fettuccine

SHARE THIS POST:

This creamy sundried tomato fettuccine is going to be your new favorite comfort pasta dish!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

I know Cheesecake Factory is so generic, but their drink specials and the appetizers they have during happy hour are pretty sweet.

I haven’t been in ages but the last time I went, we got some drinks, some apps, and of course, we had to get some carbs.

My FAVORITE pasta in all the land is their sundried tomato and chicken fettuccine.

Of course it’s loaded with cream and a whole ‘lotta bad, but I can’t ever resist it.

It’s a huge guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

I wanted to recreate it at home and lighten it up a bit. This pasta is SO creamy and scrumptious. Jason and I were shoveling it in our mouths. Very attractive. You won’t miss the boatload of cream and best of all, you won’t be feeling too guilty.

Sundried tomatoes packed in oil or dried?

I have used both but to keep it on the “lighter” side, I recommend using dried.

The dried sundried tomatoes end up soaking up the liquid anyway and get reconstituted.

Certainly, you can use the ones packed in olive oil but be sure to drain it off well!

Why sour cream in this? Why can’t I omit it?

You must NOT omit the sour cream in this recipe.

I have already done the testing and failed with just Greek yogurt in the sauce.

Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren’t taking the time to temper it).

To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt.

Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating.

If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it.

However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

This was so acidic, any ideas?

Some people say this but I actually didn’t have this experience.

I would say add more granulated sugar if you are getting this result.

What protein can I add to this?

Shrimp or chicken would be a great addition!

Can this be reheated?

Yes, absolutely! I would suggest you use a bit of water to thin it out because after being in the fridge, this does stick together!

Can I use any type of pasta for this?

Yep, I love fettuccine but people have used penne and rigatoni too!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

What can you serve on the side with this pasta dish?

Since this is carb-heavy as it is, I would suggest roasted vegetables!

Other pasta dishes that you might enjoy:

Pin this image below if you want to save this recipe for later!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

Creamy Sundried Tomato Fettuccine
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A lightened up version of the Cheesecake Factory's Creamy Sundried Tomato Fettuccine pasta dish! 

Servings: 4
Calories: 540 kcal
Ingredients
  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional
Instructions
  1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  8. You may top with crushed red pepper flakes, if desired.
  9. Serve hot.
Recipe Notes

You must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce. Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren't taking the time to temper it). To ensure that it doesn't curdle, you must mix the sour cream with the Greek yogurt. Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating. If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.

Nutrition Facts
Creamy Sundried Tomato Fettuccine
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Total Carbohydrates 81g 27%
Dietary Fiber 3g 12%
Sugars 16g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

SHARE THIS POST:

Posted on February 18, 2013

dinner for two by julie wampler

ORDER MY COOKBOOK:

DINNER FOR TWO

Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!

 

Order now:

Amazon | Barnes & Noble | Indigo | IndieBound

Digital: Kindle | Nook | iBook | Google Play

Leave a Comment

Thank you for taking your time to leave a comment! I will do my best to respond to all comments that require a response.

Your email address will not be published. Required fields are marked *

 I have read and agree with the privacy policy.

  1. Leah
    11/03/2014 at 4:42 pm

    Julie – what sides would you serve with this dish? It sounds delicious but I am wondering what best to pair with it! Thank you!!

    • Julie
      11/04/2014 at 8:41 am

      I typically serve it with a side salad or you could try brussels sprouts or other veggies!

      • Joyce williams
        06/29/2016 at 12:09 pm

        Please send me recipe for Cheesecake Factory pasta with sun dried tomatoes thank you

      • Julie
        06/29/2016 at 12:36 pm

        Hi Joyce, if you scroll up on the page, you’ll see it :) it’s under the photos.

  2. 11/14/2014 at 12:21 am

    Hi Julie! This looks just incredible! Creamy and delicious. I think my son and hubby would LOVE this! Pinning! :)

    • Julie
      11/14/2014 at 8:07 am

      Thanks, Natasha! It’s one of my FAVORITE dishes on the blog!! xoxo

  3. Jessica
    02/08/2015 at 3:39 pm

    What are the calories please?

    • Julie
      02/09/2015 at 7:32 am

      I don’t do calorie calculations. Please see FAQs as to why I don’t. Sorry!

  4. Sylvia
    02/27/2015 at 12:37 pm

    After reading your delicious recipe ,my mouth started salivating immediately. Yuck , gross and too much info I know but I am on my way out the door to buy all ingredients and serve to my family this weekend. Thank you

    • Julie
      02/28/2015 at 8:09 am

      Yay! Hope you enjoy :)

  5. Deb
    04/07/2015 at 5:34 pm

    I have just finished preparing this dish and now enjoying it. Thanks. I think I will maybe add shrimp or chicken next time. Thank you

  6. Jennifer
    04/17/2015 at 10:23 pm

    HORRIBLE. followed recipe exactly and ended up wayyyyyyy to acidic….added a ton of Parmesan and that couldn’t even save it. Will NEVER make again and sad I wasted the time and money on trying. Will go to the restaurant for it from now on or make my own recipe. Such a disappointment.

    • Julie
      04/18/2015 at 8:01 am

      Sorry it didn’t work out for you, Jennifer! Others have made it and enjoyed so I’m not quite sure what went wrong with yours? Would love to hear what you did/what type of yogurt you may have used?

  7. Maria
    05/14/2015 at 11:47 pm

    It was delicious! My husband, not a tomato fan, loved it. My toddlers loved it, too.
    I kept the sour cream, used heavy cream instead of greek yogurt, and omitted the sugar. So yummy!

  8. Bev
    05/20/2015 at 12:20 am

    Have made this twice now. So good. 2nd time opened the wrong can, tomatoe sauce instead of diced tomatoes. Oops. Just eliminated the paste and it turned out. Love the spinach and the sundried tomatoes.

  9. Caitlin
    06/11/2015 at 4:14 pm

    Made this last night exactly following recipe (plus added approx 1 lb peeled raw shrimp at the same time as spinach). My husband declared it “amazeballs”! This recipe is replacing my previous go-to shrimp pasta dish for a quick, delicious meal. Thanks, Julie!

  10. Sarah
    06/11/2015 at 7:08 pm

    I am on a pretty strict vegan diet for health reasons. I used a dairy free sour cream (sour supreme brand) and it turned out great!

  11. Anne
    07/24/2015 at 8:39 am

    This was delicious! I added some grilled chicken (just seasoned it and cooked it on the George Foreman). My husband liked it too. Will definitely use this recipe again.

  12. Julie
    07/27/2015 at 7:56 pm

    Hi, thanks for this recipe, it looks insanely good. I was wondering if it can be reheated?

    • Julie
      07/27/2015 at 8:35 pm

      It can but you might have to thin it out a bit with some water if it’s super stuck together!

  13. Jay
    10/05/2015 at 10:34 pm

    Very good, needed more sugar because it was a bit acidic, but with some tweaks it was excellent. Definitely a keeper.

  14. Pam Mc
    01/15/2016 at 5:36 pm

    I made this tonight and substituted zucchini for the spinach and penne instead of fettuccine. The family said that “It’s a keeper”, Yay!!….. Definitely good advice on the pasta water……Also, they only wanted a little bread on the side. I tried to explain that it would defeat the purpose of a “light” meal. They’re all guys, so I lost that battle….Awesome recipe! Thanks, Julie!

  15. Linda R.
    02/24/2016 at 2:29 pm

    Do you use sundried tomatoes packed in oil or dried?

    • Julie
      02/24/2016 at 3:26 pm

      I used dried :)

  16. Jinny
    03/23/2016 at 8:38 pm

    This looks absolutely phenomenal and I can’t wait to make it this weekend.

  17. 03/25/2016 at 9:26 am

    This is one of my favorite recipes because I like your way of presenting this dish. It is looking very lovely and mind blowing. Thanks for this nice post.

  18. Samantha
    08/28/2016 at 8:02 pm

    Tried this with homemade sundried tomatoes, canned diced tomatoes, and fresh oregano and parsley all from our garden. Have never been a fan of sundried tomato recipes, but this was a pleasant surprise! I didn’t use any fat-free or low-fat since those are worse for you and I loved it! My husband said he really enjoyed this as well! Thank you for the recipe!

    • Julie
      08/28/2016 at 8:35 pm

      I’m so happy to hear this! Thank you for the feedback :)

  19. Heather R
    09/11/2016 at 8:56 pm

    I know you mentioned adding in chicken. When would you suggest I should add it into the dish?

    • Julie
      09/12/2016 at 8:21 am

      I would add the chicken in after step 3 :)

  20. Casey
    10/17/2016 at 11:32 am

    I am making this for someone else and need to prepare and deliver a few hours before dinner time. Any suggestions on how to keep it fresh or directions for them on reheating w/o it drying out?
    Thx!

    • Julie
      10/18/2016 at 10:04 am

      Maybe make the sauce separately and then tell them to heat up both in a skillet when they want to eat it?

  21. Jen Jones
    10/30/2016 at 1:30 pm

    While this is fairly simple to make, it is extremely bland. As someone else stated, it definitely needed more sugar. I also had to add many more spices to gain any flavor. Bevause this happens to be my favorite dish at the restaurant (before they pulled it from the menu), I was super excited to try this. Unfortunately this was quite disappointing and nowhere near the actual taste of the dish.

  22. Kayla
    01/27/2017 at 9:14 pm

    Could I use oil-packed sundried tomatoes instead of dried? Also, I assume low/no fat sour cream is a no-go? Thanks for the recipe, will try it tomorrow!!

    • Julie
      01/28/2017 at 6:32 am

      You could use the oil-packed if you would like. Just make sure to pat them off well so you don’t get too much excess. And I actually haven’t tried it with low/no fat sour cream. I would use full fat just to be certain.

    • Julie
      01/28/2017 at 6:33 am

      I just read the recipe. I think light sour cream means low fat when you’re at the store…I’m not positive though.

  23. Kerry
    02/03/2017 at 12:46 pm

    Delicious and easy! I used half whole wheat pasta and half zoodles, added raw shrimp with the spinach, and thinned the sauce out with pasta water and warm chicken broth. I made it for my parents and they could hardly believe it was a “lightened up” recipe. I will definitely be making this again! Thanks Julie!

  24. Kim
    04/03/2017 at 8:23 pm

    Just made this dish tonight and it was really good! I don’t know why some say it needs more sugar- mine actually needed more garlic (my preference). Thank you for the recipe, Julie!

    • Julie
      04/06/2017 at 8:18 am

      Awesome! Thanks for the feedback!

  25. Kylie
    04/19/2017 at 9:12 pm

    Made this tonight and it was straight up too acidic. Followed the recipe exactly step by step. Had to improvise the recipe by adding heavy cream and some stock to reduce the sourness. And the recipe was lacking seasoning :(

  26. Penni Smith
    07/25/2017 at 6:45 am

    Sounds like a cohesive receipe to make,also very yummy!

  27. Linda B
    10/15/2017 at 9:07 pm

    The combination of the petite diced tomatoes, tomato paste, and sun dried tomatoes was too acidic. I added more sugar and yogurt to tune it down. Recommend putting sauce into blender for a smoother/creamier sauce. Overall, it was okay. Thanks for the recipe though.

  28. St3ve
    10/25/2017 at 10:43 pm

    Loved this recipe. Only change I made was swapping the fettuccine for sweet potato noodles. This was only because I was making it so often.

1 2 3
Back to Top