There’s something irresistible about a creamy pasta that still feels a little bright and fresh. This Lightened Up Sun-dried Tomato Fettuccine Alfredo keeps the soul of a classic Alfredo—silky sauce, plenty of Parmesan—while bringing in sun-drenched tomato flavor, garlic, and herbs to lift the whole dish. It’s built around 16 ounces of fettuccine and a clever mix of low-fat dairy and broth so you get comfort without the heaviness. The sauce is seasoned, tangy, and just creamy enough to cling to every ribbon of pasta. Make it for weeknights when you want something special without fuss, or for company when you want big flavor with less guilt.

Why you’ll love this version

Bright tomato notes: Sun-dried tomatoes add concentrated umami and a touch of sweetness that cuts through the creaminess.
Balanced creaminess: Low-fat milk and a small amount of reduced-fat cream cheese keep the texture rich but lighter.
Simple, pantry-friendly: Most ingredients are staples—garlic, flour, broth, Parmesan—so it’s easy to pull together any night.
Fast to make: From boiling water to dinner table, this comes together quickly while the pasta cooks.

Ingredients

16 oz fettuccine noodles
2 tablespoons oil from sun-dried tomatoes in oil jar
1/2 cup sun-dried tomato halves, drained and finely chopped
4 garlic cloves, minced
1/8–1/4 teaspoon red pepper flakes, or more to taste
2 tablespoons all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups milk (I use lowfat)
1 tablespoon cornstarch
1 tablespoon tomato paste
1/2 tsp each dried basil, dried parsley, onion powder, salt
1/4 tsp each dried oregano, pepper
2 oz. 1/3 less fat cream cheese, cubed
3/4 cup freshly grated Parmesan
1/3 cup shredded mozzarella
Freshly grated Parmesan, for serving
Fresh basil, for garnish

Equipment you’ll need

Large pot for pasta
Large skillet or sauté pan with lid
Whisk and wooden spoon
Measuring cups and spoons
Knife and cutting board

Make-ahead and storage tips

Combine the chopped sun-dried tomatoes, oil, and garlic up to a day ahead and refrigerate. Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to loosen the sauce so it doesn’t separate.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add the 16 oz fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons oil from the sun-dried tomato jar in a large skillet over medium heat. Add the 1/2 cup finely chopped sun-dried tomato halves and cook, stirring, for about 1 minute to release their flavor into the oil.
Add the 4 minced garlic cloves and 1/8–1/4 teaspoon red pepper flakes to the skillet. Sauté for 30–45 seconds, stirring constantly, until the garlic is fragrant but not browned.
Sprinkle in 2 tablespoons all-purpose flour and stir continuously for 30–60 seconds to form a light roux. This step cooks the flour to remove the raw taste and helps thicken the sauce.
Whisk together 2 cups low sodium chicken broth, 1 1/2 cups lowfat milk, 1 tablespoon cornstarch, and 1 tablespoon tomato paste in a bowl until smooth. Pour this mixture into the skillet gradually, whisking as you pour to prevent lumps.
Bring the sauce to a gentle simmer over medium heat, stirring frequently. Once it simmers, reduce the heat to medium-low and continue to cook until the sauce begins to thicken, about 3–5 minutes.
Stir in the seasonings: 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp dried oregano, and 1/4 tsp pepper. Taste and adjust the red pepper flakes if you prefer more heat.
Add the 2 oz. 1/3 less fat cream cheese (cubed) to the sauce. Stir continuously until the cream cheese melts completely and the sauce is smooth and creamy.
Turn off the heat and stir in 3/4 cup freshly grated Parmesan and 1/3 cup shredded mozzarella until melted and fully incorporated. If the sauce seems too thick, whisk in a splash of the reserved pasta water a tablespoon at a time until you reach the desired consistency.
Add the drained, cooked fettuccine directly to the skillet and toss to coat every strand in the sauce. If needed, add more reserved pasta water to loosen the sauce so it clings evenly to the pasta.
Once the fettuccine is well coated and heated through, transfer to serving bowls or a large platter. Finish with additional freshly grated Parmesan and a sprinkle of torn fresh basil for brightness.
Serve immediately while the sauce is warm and silky.

Notes and variations

If you prefer a tangier tomato flavor, stir in an extra teaspoon of tomato paste. For a smokier edge, use smoked sun-dried tomatoes if available.
For a vegetarian version, substitute vegetable broth for the chicken broth. The rest of the ingredients remain the same.
If you don’t have reduced-fat cream cheese, use the same amount of regular cream cheese—texture will be slightly richer.
To make the sauce gluten-free, use a gluten-free all-purpose flour or a cornstarch slurry (increase cornstarch to 2 teaspoons and skip the flour) and use gluten-free pasta.

Serving suggestions

This Lightened Up Sun-dried Tomato Fettuccine Alfredo pairs beautifully with a crisp green salad dressed in lemon vinaigrette and a side of roasted vegetables like asparagus or broccolini. A light white wine or sparkling water with lemon complements the richness without overpowering the sun-dried tomato notes.

Final thoughts

This recipe balances richness and brightness so you can enjoy a silky, comforting Alfredo without feeling weighed down. The concentrated flavor of sun-dried tomatoes gives each bite a punch, and the herbs and garlic keep the sauce aromatic and satisfying. It’s an easy, weeknight-friendly pasta that feels special enough for guests—simple, comforting, and reliably delicious.

Lightened Up Sun-dried Tomato Fettuccine Alfredo

A lighter creamy fettuccine Alfredo made with sun-dried tomatoes, reduced-fat cheeses, and a flavorful tomato-basil sauce.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Total Time 17

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

16 oz fettuccine noodles
2 tablespoons oil from sun-dried tomatoes oil reserved in jar
1/2 cup sun-dried tomato halves drained and finely chopped
4 cloves garlic minced
red pepper flakes 1/8 to 1/4 teaspoon, or more to taste
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 1/2 cups milk low-fat
1 tablespoon cornstarch
1 tablespoon tomato paste
1/2 teaspoon dried basil and dried parsley, onion powder, salt (each 1/2 tsp)
1/4 teaspoon dried oregano and black pepper (each 1/4 tsp)
2 oz reduced-fat cream cheese ⅓ less fat, cubed
3/4 cup freshly grated Parmesan
1/3 cup shredded mozzarella
freshly grated Parmesan for garnish
fresh basil for garnish (optional)

Equipment

Large Pot
Large Skillet
Whisk
Measuring cups and spoons
Wooden spoon or spatula
Colander

Method

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain and keep warm.
While the pasta cooks, heat 2 tablespoons of the oil from the sun-dried tomato jar in a large skillet over medium heat.
Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes to the skillet and sauté for about 1 minute until fragrant.
Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
Reduce heat to low and pour in the chicken broth, stirring to combine.
Whisk the cornstarch into the milk until smooth, then add it to the skillet along with tomato paste, dried basil, dried parsley, onion powder, dried oregano, salt, and pepper.
Bring the sauce to a gentle simmer and cook, stirring, until it thickens slightly, about 5 minutes.
Lower the heat to low and stir in the cubed reduced-fat cream cheese until melted, then add the freshly grated Parmesan and stir until smooth.
Add the shredded mozzarella and stir until melted, then toss in the cooked fettuccine until the pasta is evenly coated with the sauce.
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired, then serve topped with extra grated Parmesan and fresh basil if using.