There’s something irresistible about a plate of ribbon-like pasta coated in a creamy sauce studded with bright, tangy sun-dried tomatoes. This Lightened Up Sun-dried Tomato Fettuccine Alfredo keeps all the comforting, cozy flavors of a classic Alfredo but trims the heaviness with clever swaps and lighter dairy choices. It’s the kind of weeknight dinner that feels special enough for guests but simple enough for a quiet night in. Ready in about 30–40 minutes, this recipe uses 16 ounces of fettuccine as the base and yields a silky, flavorful sauce that clings to every strand.

Before we dive in, a quick note on ingredients: the acid of tomato paste and the concentrated flavor of sun-dried tomatoes bring a deep tomato character without overpowering the creamy base. A little flour and cornstarch team up to give the sauce body while keeping it lighter than a traditional full-cream version. Fresh basil and a mix of Parmesan and part-skim cheeses add brightness and the savory finish you expect from a great Alfredo.

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 cups shredded mozzarella
Freshly grated Parmesan, for serving
Fresh basil, for garnish

Why this version works

This Lightened Up Sun-dried Tomato Fettuccine Alfredo keeps the luxurious mouthfeel you crave without relying on heavy cream. The combination of lowfat milk and a small amount of reduced-fat cream cheese creates a creamy base, while a mix of flour and cornstarch gives the sauce body and stability so it clings to the fettuccine. Sun-dried tomato oil carries an intense tomato-punch and helps bloom the garlic, while the chopped tomatoes add texture and bursts of flavor throughout the dish. Using low-sodium broth and controlled seasoning lets you adjust salt at the table, making this a balanced, flexible recipe.

Make ahead and serving tips

Cook the pasta just shy of al dente if you plan to reheat later; it will finish cooking when warmed in the sauce.
Reserve 1 cup of the pasta cooking water before draining; it can be used to loosen the sauce if needed.
If the sauce thickens too much after standing, warm gently with a splash of milk or some reserved pasta water to bring it back to saucy perfection.
Serve with an extra sprinkle of freshly grated Parmesan and torn fresh basil for color and aroma.

Step-by-step Instructions

Bring a large pot of salted water to a rolling boil and cook 16 oz fettuccine noodles according to package directions for al dente. Reserve 1 cup of pasta cooking water, then drain the noodles and set aside.
While the pasta cooks, warm a large wide skillet or sauté pan over medium heat. Add 2 tablespoons oil from the jar of sun-dried tomatoes. Let the oil heat for 30 seconds so its flavor opens up but does not smoke.
Add 1/2 cup sun-dried tomato halves (drained and finely chopped) to the warm oil and sauté for about 1 minute, stirring, to soften the pieces and release their flavor into the oil.
Push the sun-dried tomatoes to the side of the pan and add 4 garlic cloves, minced. Cook the garlic in the oil and tomato mixture for 30–45 seconds until fragrant, stirring frequently so it does not brown.
Sprinkle 2 tablespoons all-purpose flour over the garlic and tomato mixture. Stir continuously for about 30–45 seconds to toast the flour slightly; this helps eliminate any raw flour taste and begins to form the base of the sauce.
Slowly whisk in 2 cups low sodium chicken broth to the pan, making sure to dissolve any flour lumps. Once the broth is incorporated, whisk in 1 1/2 cups milk (lowfat), keeping the mixture smooth.
In a small bowl, whisk 1 tablespoon cornstarch with a tablespoon or two of cold milk or water to form a slurry, then pour it into the sauce while whisking. Add 1 tablespoon tomato paste and whisk until fully blended.
Add dried seasonings: 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp each dried oregano and pepper. Sprinkle in 1/8–1/4 teaspoon red pepper flakes or to taste. Stir to combine and bring the sauce to a gentle simmer over medium-low heat.
Reduce the heat to low. Add 2 oz. 1/3 less fat cream cheese, cubed, into the simmering sauce. Stir and whisk until the cream cheese melts completely and the sauce is creamy and smooth.
Once the sauce is smooth, stir in 3/4 cup freshly grated Parmesan and 1/3 cup shredded mozzarella. Keep stirring until the cheeses melt and the sauce becomes glossy and cohesive. Taste and adjust seasoning if needed.
Add the drained, cooked fettuccine to the pan with the sauce. Gently toss or use tongs to coat all the noodles evenly. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until you reach the desired consistency.
Continue to cook and toss over very low heat for 1–2 minutes so the pasta absorbs some sauce and everything is hot. Remove the pan from heat. Let the pasta rest for a moment; the sauce will thicken slightly as it cools.
Plate the Lightened Up Sun-dried Tomato Fettuccine Alfredo into shallow bowls. Finish each serving with a sprinkling of freshly grated Parmesan and torn fresh basil leaves for a burst of color and aroma.

Notes and variations

Protein additions: If you’d like a boost of protein, add cooked, sliced grilled chicken or seared shrimp right before tossing with the sauce. Make sure any protein you use is prepared to your dietary requirements.
Make it dairy-free: Replace milk with an unsweetened, neutral plant milk (soy or oat work well) and swap the cream cheese for a dairy-free cream cheese alternative; use a plant-based Parmesan-style sprinkle at the end.
Heat level: Adjust the red pepper flakes from the suggested 1/8–1/4 teaspoon to suit your heat tolerance. Start small and add more to taste.
Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce.

Short shopping checklist

Fettuccine noodles (16 oz)
Sun-dried tomatoes in oil
Garlic
Red pepper flakes
All-purpose flour and cornstarch
Low sodium chicken broth
Lowfat milk
Tomato paste
Dried herbs and seasonings
1/3 less fat cream cheese
Parmesan and shredded mozzarella
Fresh basil

Final thoughts

This Lightened Up Sun-dried Tomato Fettuccine Alfredo delivers rich, satisfying flavor without weighing you down. The sun-dried tomatoes and tomato paste bring savory tang and color, while the combination of lowfat milk, a touch of reduced-fat cream cheese, and melted cheeses gives a luscious texture that clings to the fettuccine. It’s an elegant, weeknight-friendly pasta that feels indulgent but is built with lighter choices in mind. Serve it with a crisp green salad and a glass of your favorite beverage for a complete meal that’s both comforting and bright.

Enjoy this creamy pasta—with its vibrant tomato notes and fresh basil finish—as a fuss-free way to bring restaurant-style flavors to your kitchen.

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Lightened Up Sun-dried Tomato Fettuccine Alfredo

Creamy, lighter fettuccine with sun-dried tomatoes and a tangy tomato-parmesan sauce.

Prep Time5

Cook Time12

Total Time17

Servings: 6 servings

Ingredients

16 oz fettuccine noodles
2 tablespoons oil from sun-dried tomatoes from 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 low-fat preferred
1 tablespoon cornstarch
1 tablespoon tomato paste
1/2 teaspoon dried basil plus dried parsley, onion powder, and salt (each 1/2 tsp total)
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

Instructions

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 sun-dried tomato oil in a large skillet over medium heat.
Add the drained, chopped sun-dried tomatoes, minced garlic, and red pepper flakes and sauté about 1 minute until fragrant.
Sprinkle in 2 tablespoons flour and cook, stirring constantly, about 2 minutes to form a roux.
Reduce heat to low and slowly whisk in the chicken broth.
In a small bowl, whisk the cornstarch into the milk until smooth, then add to the skillet along with tomato paste, dried basil, dried parsley, onion powder, oregano, salt, and pepper.
Bring the sauce to a gentle simmer and cook, stirring, until slightly thickened, about 5 minutes.
Lower heat to low and stir in the cubed reduced-fat cream cheese until melted, then add the 3/4 cup Parmesan and stir until incorporated.
Stir in the shredded mozzarella until melted, then add the drained fettuccine and toss 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.