Sun-Dried Tomato Fettuccine

A copycat version of Cheesecake Factory’s Sun-Dried Tomato Fettuccine recipe. This flavorful and creamy dish is filled with chunks of chicken, garlic, whipping cream, spinach and sweet sun-dried tomatoes. It’s not only delicious but is a great way to change up the classic fettuccine recipe.

Tomato Fettuccine

We’ve said it before and we’ll say it again, this family LOVES pasta. And today’s recipe is one of the GREATS! The Cheesecake Factory is one of our favorite places to eat. So when we saw this lightened recipe for one of our favorite Cheesecake Factory recipes – Sun-Dried Tomato Fettuccine, we knew we had to try it. Of course, we “un-lightened” it up a bit because that’s just how we roll but we love how it turned out!

I’ve got to say that this is my very favorite, simple, pasta recipe to make. Its so creamy and doesn’t even need a side! The ingredients are simple to always have on hand, so this is the perfect go-to recipe when you’re out of ideas. It took my 3 year old 10 minutes to take her first bite, but that’s all she needed to quickly realize that she loved it. I couldn’t get her to slow down. All of my kids can be picky eaters, but they love this pasta, making it ANOTHER keeper recipe.

MY OTHER RECIPES

How to make Cheesecake Factory Fettuccine

As mentioned, this recipe is very simple to make and is one of our go-to pasta dishes. We usually have the ingredients on hand, but there are a few you might now have – like whipping cream and sun-dried tomatoes. Once you have those, you’re ready to make this easy pasta dish. Here are the steps to take…

  1. Bring water to a boil in a large pot. Add 1 TB of olive oil then add your fettuccine. Cook according to package direction, drain (reserving 1 cup of the pasta water) and set aside.
  2. Combine cream and sour cream in a small bowl, mix and set aside.
  3. As your pasta is cooking, add the remaining 3 TB of olive oil to a large skillet over medium high heat. Sauté garlic in hot oil until fragrant, about 2 minutes. Turn heat to medium low and gently add your diced tomatoes, tomato paste, and sugar. Stir until combined.
  4. Slowly add in the cream and sour cream mixture, while whisking quickly, to get it all incorporated. After combined, bring heat up to medium high and let it simmer and thicken for about 5-7 minutes. Add salt and pepper to taste.
  5. Add in the baby spinach. Once spinach has wilted, add in the cooked pasta and turn off the heat.
  6. Toss with cooked chicken. Slowly add a little of the reserved water if mixture seems too thick.
  7. Top with crushed red pepper flakes. Serve hot.

We love making copycat recipes from our favorite restaurants. So glad we have a great version of this dish and can enjoy it at home all we want. If you’re a pasta lover like us, you need to try this recipe. It must just change your life.

For more pasta dishes, be sure to check out:

  • Three Cheese Pasta Bake
  • Skillet Lasagna
  • Cheesy Chicken Alfredo Casserole
  • Cheesy Spinach Lasagna Rolls
  • One Pan Chicken Parmesan
  • Italian Sausage Pasta

Tomato Fettuccine Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8

Calories 4720 kcal

Ingredients

  • 1 lb dried fettuccine
  • 2-3 chicken breasts cooked and cubed
  • 4 tbsp olive oil
  • 5 tsp minced garlic
  • 1/2 cup sun-dried tomato halves sliced
  • 14.5 oz petite diced tomatoes can drained
  • 3 tbsp tomato paste
  • 1/2 tbsp sugar
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup sour cream
  • 1 1/2 cups baby spinach
  • 2 tsp garlic salt
  • 1 tbsp Italian seasoning
  • 1/2 cup Parmesan cheese
  • salt & pepper to taste
  • crushed red pepper flakes optional

Instructions

  1. Bring water to a boil in a large pot. Add 1 TB of olive oil then add your fettuccine. Cook according to package direction, drain (reserving 1 cup of the pasta water) and set aside.
  2. Combine most of the whipping cream and sour cream in a small bowl, mix and set aside.
  3. As your pasta is cooking, add the remaining 3 TB of olive oil to a large skillet over medium high heat. Sauté garlic in hot oil until fragrant, about 2 minutes. Turn heat to medium low and gently add your diced tomatoes, tomato paste, and sugar. Stir until combined.
  4. Slowly add in the cream and sour cream mixture, while whisking quickly, to get it all incorporated. After combined, bring heat up to medium high and let it simmer and thicken for about 5-7 minutes. Add salt and pepper to taste.
  5. Add in the baby spinach. Once spinach has wilted, add in the cooked pasta and turn off the heat.
  6. Toss with cooked chicken. Slowly add a little of the reserved heavy whipping cream if mixture seems too thick. Add garlic salt and Italian seasoning.
  7. Top with crushed red pepper flakes. Serve hot.

Nutrition Facts

Tomato Fettuccine Recipe

Amount Per Serving

Calories 4720 Calories from Fat 2322

% Daily Value*

Total Fat 258g 397%

Saturated Fat 119g 595%

Cholesterol 1253mg 418%

Sodium 7442mg 310%

Potassium 6769mg 193%

Total Carbohydrates 410g 137%

Dietary Fiber 31g 124%

Sugars 55g

Protein 203g 406%

Vitamin A 255.4%

Vitamin C 116.2%

Calcium 148.7%

Iron 138.5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Table for Two.

Recipe Notes:

  • DIFFICULTY: SIMPLE
  • HOW MANY DOES IT FEED: 8-10
  • ANY CHANGES MADE: We used 1lb of Fettuccine, replaced the greek yogurt with heavy whipping cream and doubled the cream and sour cream – we also added more spices and cooked chicken.
  • ANY SUGGESTIONS FOR NEXT TIME: We love the changes we made.

Sun-Dried Tomato Fettuccine Sun-Dried Tomato Fettuccine Reviewed by Sup on May 04, 2018 Rating: 5
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