Sun-Dried Tomato Pasta

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This copycat version of Cheesecake Factory’s Sun-Dried Tomato Pasta recipe is filled with chunks of chicken, garlic, whipping cream, spinach and sweet sun-dried tomatoes. It’s a great way to change up the classic fettuccine recipe!

We love making copycat recipes from Cheesecake factory! If you need an appetizer to go with your pasta, try our version of their Fried Mac and Cheese, or Avocado Egg Rolls!

Sun Dried Tomato Pasta with chicken and spinach on a plate

A Cheesecake Factory Copycat

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 up” recipe for one of our favorite Cheesecake Factory recipes—Sun-Dried Tomato Fettuccine—we knew we had to try it. 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 sun dried tomato pasta, which makes it ANOTHER keeper recipe. 😉

How to make IT

As mentioned, we usually have the ingredients on hand, but there are a few you might not 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…

PASTA. 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.

SAUTÉ.  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.

SIMMER. Combine cream and sour cream in a small bowl and slowly add to the skillet. Whisk 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.

COMBINE. Add in the baby spinach. Once spinach has wilted, add in the cooked pasta and turn off the heat. Toss with cooked chicken. Slowly add a little of the reserved water if mixture seems too thick.

Top with crushed red pepper flakes. Serve hot.

Note: This pasta is best served hot, but it’s also great warm or at room temperature. (Just don’t let it sit at room temperature for more than a couple of hours).

sun dried tomato alfredo on a white plate

Tips and Variations

How to cook chicken: just cook your chicken breasts (cubed pieces) in some butter or olive oil in a frying pan until golden or cooked through. Or, you can bake your chicken in the oven and chop it into cubes afterwards.

Variations: We wanted to stay as close to the cheesecake factory recipe as possible for this copycat post, but you can definitely add in some other ingredients to make other delicious versions. Some ideas include:

  • Add in sauteed veggies such as zucchini
  • Add in sliced mushrooms
  • Use spiced pork sausage or smoked chicken sausage 
  • Add bacon bits
  • Use penne or rigatoni pasta

Can I use sun dried tomatoes in oil? Yes, but be sure to drain off the oil and pat with a paper towel.

Leftovers: Store leftovers in an airtight container in the fridge for 3-5 days. You can also freeze this dish for 1-2 months. Thaw in the fridge before reheating. I suggest heating it on the stove. The pasta will have absorbed a lot of the creaminess, so add a bit of milk or cream to freshen it up.

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 might just change your life. 😉

For more pasta dishes, be sure to check out:

 

Sun Dried Tomato Pasta Recipe

4.58 from 7 votes

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.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 590 kcal
Author Lil' Luna

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.

 Recipe adapted from Table for Two.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

    1. I just cooked them in some butter or olive oil in a frying pan (cubed pieces), until golden or cooked through. You could always cook them in a crock pot and then cube them. Hope that helps!! Thanks so much for stopping by!

  1. Are the nutritional information that us listed is if one person ate the complete recipe? The numbers seem really high.

  2. 3 stars
    Great Rrcipe but it needs alot of tweaking. The sun dried tomatos are never called in the recipe, it’s rather underseasoned and it needs some kind of alcohol, I used about a half cup of cheap white wine and it did the trick. Also, “some” is not a term that should be used in a recipe like this. I used about a cup of that cream mix and it did the trick, the rest got wasted.

  3. 5 stars
    This was a favorite Dish at Cheesecake till they got rid of it. Now you can make iT at home and taste like the real thing!

  4. 5 stars
    My kids love anything pasta so i try to make at least one Dish a week. This’ll be great to add to my rotation.