Creamy Sundried Tomato Fettuccine

  • 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

    A lightened up version of the Cheesecake Factory's Creamy Sundried Tomato Fettuccine pasta dish! 
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 540kcal
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    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

    • 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.
    • In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
    • 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.
    • Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
    • 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.
    • 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.
    • 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).
    • You may top with crushed red pepper flakes, if desired.
    • Serve hot.

    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.
  • 169 Comments
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    Comments

  • a farmer in the dell says:

    I love the sound of this lightened up version! the pictures look mouthwatering!

  • Brenda @ a farmgirl's dabbles says:

    That bachelorette party looked super fun, how perfect! And this pasta? Yum. I love sundried tomatoes!

  • Stephanie @ Eat. Drink. Love. says:

    I don’t have any tolerance any more either. Oh well, I guess we are just getting old, lol!

    I have not had this dish from CF yet, but it sounds awesome. I know their dishes are just obnoxious with the calories. Your lighter version still looks so perfectly creamy!

  • Kiran @ KiranTarun.com says:

    I’m already hungry at 3am. Love the addition of yogurt in this pasta recipe. Yum!!

  • This is a pregnant girl’s dream!

  • Erin @ Dinners, Dishes, and Desserts says:

    Love this pasta. Never had it at Cheesecake Factory before, but I love the lightened up version. Already printed to make soon!

  • Ashley - Baker by Nature says:

    Omg! I want THIS for dinner! I actually worked at the Cheesecake Factory in college. Totally love how you lightened this recipe up.

  • sally @ sallys baking addiction says:

    Julie, I just LOVE your lightened up dinner recipes!!! I’ve never even had this at cheesecake before but now it is all i can think about. I hear ya about getting too old to party like we did in college. 5 beers and then put me to bed. My college self would be SO embarrassed of my 27 year old self.

  • Can’t wait to try this! It is one of my favorite dishes!

  • Amee says:

    Just made this for lunch! Added lots of red pepper flakes and topped it with a little goat cheese ( I know it’s a “light” recipe, but I couldn’t resist!) DELICIOUS thank you for sharing

  • Baking Serendipity says:

    I’ve never had this pasta at Cheesecake Factory before, but am so ready to stay in and try this recipe instead!

  • JL says:

    Should I use sundried tomatoes in oil?

    • Kathy Garrett says:

      Rachel, I didn’t have any olive oil, and that may be the first time in my life…an Italian without olive oil…unheard of, right? Well I did have sundried tomatoes in oil, so I used the oil from the sundried tomatoes as a sub. for olive oil. It worked fine for me. I also didn’t have any greek yogurt but had low fat sour cream and that is what I used. It was great. I also sub. scallops b/c that is what I had, and I loved it. I am sure you have tried it by now. My kids loved it, as did I.

      • Julie says:

        I’m so glad you enjoyed this Kathy!

  • Wendy says:

    This looks so creamy and delicious. Everyone in my family would love this, veggie and non-veggies. I can’t wait to try. Thanks!

  • taylor @ taylormade says:

    this looks AMAZING. love that you used greek yogurt!

  • Lynna says:

    OMG. This is my favorite pasta from Cheesecake factory! I`m so excited to try this out! :D

  • Lisa @ Garnish with Lemon says:

    Yum! Pasta is my all time favorite and I love sun-dried tomatoes! Must try this recipe!

  • Meghan says:

    Love how you lightened up this dish! It look fabulous!!

  • Tracey says:

    I have to confess I’ve never had the Cheesecake Factory version of this dish, but yours looks insanely delicious!! I love lightened up version of restaurant favorites, can’t wait to try it :)

  • Ace says:

    This may seem like a funny question, but how much cream would I use if I wanted to make the big-booty version of the recipe?

    • Julie says:

      Haha, I would say about 1 cup of heavy cream.

  • Liz says:

    I made this last night and it was really tasty! Thanks for the great (and easy) recipe!

  • Maggie says:

    I just introduced my husband to sun dried tomatoes, and this sounds perfect for the next installment. Thanks for lightening it up though! I love Cheesecake Factory but they can be deadly.

  • Stephanie @ Macaroni and Cheesecake says:

    This looks so creamy and delicious! And I love that you made it a lighter version!! Definitely trying this soon!

  • Robin {Mom Foodie} says:

    This looks so good. Now I want fettuccini, Pronto!

  • Corey says:

    I made this tonight and my kids and husband loved it! The only thing we changed is we actually used roasted red peppers instead of sun dried tomatoes n crushed tomatoes instead of petit cut! My husband and 1 daughter hate tomato chunks in their meals! This was a keeper recipe for sure! Thanks!

  • abby says:

    Made this tonight and it was amazing! I used only greek yogurt no sour cream, and whole wheat pasta! It tasted so good and it was super filling! Thanks for the awesome recipe!

  • Angela says:

    I couldnt get past the taste of the greek yogurt :/ I think i’d only like the fattened version lol however my husband absolutely loved it! He said he could eat it for breakfast lunch and dinner. Thanks for the recipe.

  • Heather says:

    Yum!! I also make a version of this, except I use a bit of light cream cheese and half & half. Not quite as light as yours, I’m sure, but it has to be lighter than CF’s!

  • annie says:

    I came across this recipe on pinterest recently and tried it today. It is SO DELICIOUS that my picky little 4yr old finished her plate. New recipe to be cooked more often forfamily. Enough said!

  • Briene says:

    I just made this for my husband a week ago and he devoured it! didn’t even believe me when I said it was a “lightened up” recipe. he talked so much about it, my mom is having me make it tonight. I can’t wait, it’s so rich & yummy!

  • JC says:

    Found this yesterday. Made it for dinner tonight. It was delicious!

  • Karren Haller says:

    Hello, I found your blog just by chance as I was looking for Italian recipes, I love this recipe and have eaten something similar at Meme’s Restaurant. I wanted to let you know that you are one of 4 bloggers I have featured this week in my Tasty Bites feature. Hope you can stop by and link up any of your favorite recipes Tasty Bites Tuesday
    Bon Apetite

  • Sara Pearsall says:

    I worked at The Cheesecake Factory a few years ago and fell in love with pretty much the entire menu while there. This is one of the go-to dishes on my list. I actually know how to make it the way they do at the restaurant, but after making this one last night for dinner, this recipe will be a staple in our regular menu at home! So delicious!! (And definitely better for you!)

  • May Jaffe says:

    This was delicious…used whole wheat pasta. Thank you

  • Aisha says:

    Oh no I bought oil based roasted tomatoes. If I dry them should it work?

    Also is it okay to reheat this dish as it has yogurt in it?

    Making it tonight, thanks!!!

    • Julie says:

      Aisha – oil based roasted tomatoes? I’ve never heard of them. They should be ok if you dry them with a paper towel. It’s ok to reheat. I did it twice.

  • Aisha says:

    Thanks so much! Just to update the dish came out fantastic. I added mushrooms and sweet onions and my husband sprinkled “slap your momma” Cajun spicing to his plate and loved it. Definitely on our rotation now. Thanks!!!

    • Julie says:

      Awesome! So glad you enjoyed this!

  • Amelia says:

    I made this last night. Super yummy! I had never tasted this dish at Cheesecake Factory so this was my first time eating this dish. I’d make it again & keep it in my “meatless/pasta Monday” rotation for my family. I think next time I am going to add the red pepper flakes!!!

    • Julie says:

      So glad you liked it – it’s definitely a big favorite of mine :)

  • Shannon says:

    I am not a fan of Greek yogurt and never liked it in anything. Can I use regular yogurt or just replace it with more sour cream or something else?

    • Julie says:

      If you use regular yogurt, it is not as thick as greek yogurt so your sauce might not be as thick and creamy unless you let it thicken longer. You can certainly use more sour cream, although, it won’t be a lightened up dish! :) I promise you if you use greek yogurt – you won’t even taste it!

  • Leah says:

    Looks fantastic! I don’t have any yogurt and was wondering if I could replace the yogurt with sour cream as well? What do you think?

    • Julie says:

      Hi Leah, in the comment above you, I mentioned that you can replace the yogurt with sour cream but the dish just won’t be “lightened up.” You certainly can use sour cream instead though! Enjoy! :)

  • Jill (MamaGing.com) says:

    This sounds awesome and I have all the ingredients on hand. Definitely will be in the dinner rotation this week! ~ Mama Ging

    • Julie says:

      Wonderful! I hope you enjoy it!

  • fotini says:

    thank you so much for this recipe. I made it a day after I saw it and my husband and I loved it. He was so surprised that I used greek yogurt in it. He makes fun of me for substituting it for sour cream all the time and now is a believer. I used full fat sour cream though because that is what I had int he refrigerator. Will try with fat free but scared it won’t be the same. Neighbors loved it too…of course I had to share

    • Julie says:

      Thanks so much for the feedback, Fotini! I’m so glad you and your husband enjoyed it and that your neighbors did too!

  • Raquel says:

    It’s a beautiful looking pasta. However the taste is very sour because of the yogurt and sour cream. I liked it but cannot go for a second plate because the taste gets to old (because of the sourness). I would definately try to switch it up to work on the sourness.

    • Julie says:

      Hi Raquel, sorry you thought it was too sour – you could always just replace the yogurt with heavy cream if you think the yogurt is too sour.

  • Meredith says:

    I cooked this tonight for my boyfriend and he asked that I make it more often. He was using his bread to soak up the last bit of sauce.

    I used only fat free greek yogurt but I tempered the yogurt before adding to the sauce so had no issues with it separating.

    • Julie says:

      Wonderful, Meredith! So glad you both enjoyed it and are going to make it more often :) great job on the tempering of the yogurt!! Love that you did that :)

  • Angela says:

    Why do people who haven’t already made a recipe bore us with their comments like….it looks so good,… will try it,… can’t wait to make it,… WHO CARES what their opinion is unless they’ve actually made it! BTW, I made this this dish and it really was awesome!!

    • Julie says:

      I’m SO glad you enjoyed this dish, Angela! I appreciate and read all the feedback on my blog, so even if people haven’t made a recipe, they’re still welcome to comment. Thanks for your feedback, I appreciate you letting me know what you thought of the dish :)

  • Samantha says:

    just finished making this and thought it was very yummy! Though admittingly I found it a little bit too tart sadly :( next time I think i’ll use half and half to lighten it up a bit instead of so much greek yogurt/sour cream.

    • Julie says:

      So glad you thought it was yummy! Sorry you found it too tart, though!

  • Beth says:

    Love that you took this great dish from the Cheesecake Factory to your kitchen table! This is my all time favorite pasta dish there and I’ve been trying to replicate it forever. Anyway you have any of the nutritional info for the dish as a whole? Someone in my house is currently counting calories and I can’t wait to make this for them!

    • Julie says:

      Hi Beth, unfortunately I do not have nutritional information. I do not think of myself as a certified nutritionist so I would be leading readers astray if I attempted to post such information. Run a Google search on nutritional calculators and hopefully you can find something that works for you and your family! Enjoy!

  • Guinan says:

    I’m Low-Carbing and have found that MOST pasta recipes work just fine with Dreamfield Low Carb Pastas. Of course I’ll also sub sweetner for the sugar and use the non-light variety of the yoghurt and sour cream. Can’t wait to try it, sounds delishhh…. !!

    • Julie says:

      Hope you enjoy!

  • Lara says:

    This looks so yummy!!!! I often use yoghurt in my cooking, and make a similar version to this. You could add butter or cheese for the sauce it works for me and doesn’t split.

  • Rachel says:

    I only have sun dried tomatoes in oil. Can you advise?

    Thanks

    • Julie says:

      Hi Rachel, you can still use them but just make sure you drain them really well so there’s not excess oil on them. Try using paper towels to pat the oil off them. Enjoy!

  • Georgeann A Lytle says:

    I made this last night. REALLY good!! Thank you :)

    • Julie says:

      Awesome!!

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