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

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.

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!

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:

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