This Sun Dried Tomato Alfredo Sauce is creamy, delicious, and everything you want in a pasta sauce. It’s loaded with sun dried tomatoes and parmesan cheese, and makes the most amazing alfredo sauce to serve over fettuccine, or any other pasta.
This is such an easy dinner recipe your family will love again and again. You might think it’s a grown up version of the classic but my kids love it just as much as the traditional Alfredo Sauce.

Sun Dried Tomato Alfredo Sauce Video Tutorial
Alfredo Sauce With Sun Dried Tomatoes
This Alfredo sauce is a tangy, tomatoey twist on the classic. It’s smooth, creamy, and loaded with flavor.
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Fettuccini Alfredo, or fettuccine al burro, is an Italian pasta dish made with fresh fettuccine and tossed with butter and parmesan cheese. The cheese melts and it makes the most amazingly smooth and rich sauce, perfect for coating pasta.
Be sure to also try our Baked Sun Dried Tomato Pasta, Cajun Chicken Pasta, and this Pasta Shells with Sun-Dried Tomato Alfredo.

Uses for Alfredo Sauce with Sun Dried Tomatoes
- On Chicken or Steak
- Over Zoodles
- Pasta
- Breadsticks
- Over Steamed Vegetables– It makes a super kicked up version of broccoli and cheese
Key Recipe Ingredients
- Cream- Heavy whipping cream works great for this. You can also sub half and half, it just may not be as rich and creamy.
- Chicken Broth- Use your favorite.
- Sun-Dried Tomatoes- You can use dehydrated sun-dried tomatoes or sun-dried tomatoes packed in olive oil. Either will work great. We like to blend the tomatoes but you can slice them into small chunks or whatever your family likes.
- Parmesan Cheese- Shredded parmesan or grated parmesan works great.
- Garlic Salt- The perfect blend to flavor your alfredo sauce. No need for minced garlic. Use garlic powder and a little salt in place of garlic salt.
- Nutmeg- Just a pinch will do. It adds tons of depth and flavor.
How to Make Alfredo with Sun Dried Tomatoes
- Boil the cream. In a large pot on the stove, bring the cream to a boil. Boil for 1-2 minutes. (You are boiling some of the liquid out of the cream so it will be a little thicker)
- Puree the sun dried tomatoes. In a blender, blend together the chicken broth and the sun-dried tomatoes until smooth.
- Simmer with the cream. Add the sun-dried tomato mixture to the cream and add the parmesan cheese, garlic salt, nutmeg, and the pepper. Simmer until warmed through.
- Serve. Add your sauce to some freshly cooked pasta, steamed vegetables or use as a dipping sauce for your favorite breadsticks.
Recipe Tips
- You can use shredded parmesan or grated parmesan, or a mixture of the two. This recipe is very forgiving.
- Be sure to add the pinch of nutmeg. It’s sweet spice and will bring out the sharpness in the parmesan cheese and add the complexity of this dish.
- You can use this with just about any favorite noodle, steamed vegetable or breadsticks.
- You can use the tomatoes packed in oil or the dried sun dried tomatoes.
- If your family doesn’t care for “chunks” just blend up the sun dried tomatoes in a blender with about a half cup of chicken stock to get the sundried tomatoes smooth before adding to the sauce.
- This is the perfect creamy tomato alfredo sauce for any kind of pasta. Get creative!

Frequently Asked Questions
If you’re wondering how to make Alfredo Sauce thicker, boil the cream a little longer before you add the cheese and other ingredients.
If you have alfredo sauce already made, go ahead and add another 1/2 cup of parmesan cheese. Heat slowly and stir constantly until the cheese is melted. Also note, the alfredo sauce will also thicken as it cools.
If you’re going to cut the sun-dried tomatoes up and have little chunks in your pasta, the oil-packed tomatoes work better.
If you want a smooth and creamy sun-dried tomato alfredo sauce, simply add your dried or oil-packed sun-dried tomatoes to a blender with about a half cup of broth and blend until smooth.
Storing and Reheating Instructions
- Fridge- store in a jar or covered container in the fridge for up to 5 days.
- Freezer- Unfortunately this doesn’t freeze very well. Because it is made with fresh ingredients, the texture changes as it thaws and is reheated.
- Re-Heat- You can place the Alfredo sauce to a saucepan, add a little milk or chicken broth to thin it out and heat it slowly. Be sure to stir constantly so the cheese has a chance to melt without scorching.

Sun-Dried Tomato Alfredo Sauce Recipe
Ingredients
- 2 ounces sun-dried tomatoes
- 1½ cups chicken broth
- 2 cups heavy cream
- 2 cups Parmesan cheese, shredded or grated
- 1/2 teaspoon garlic salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon black pepper
- 1 pound pasta, cooked according to package directions
Instructions
- In a blender, add the sun-dried tomatoes and chicken broth. Blend well and set aside.
- Heat a medium saucepan over medium low heat, and add the cream. Bring it to a boil and boil for 1½ minutes until it thickens slightly.
- Add the sun-dried tomato mixture, Parmesan cheese, garlic salt, nutmeg, and black pepper and return to a boil. Stir until smooth and creamy
- Add your sauce to some freshly cooked pasta, steamed vegetables or use as a dipping sauce for your favorite breadsticks. Enjoy!
Video
Notes
Nutrition
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This is the best homemade Alfredo sauce you will ever make! This sun-dried tomato Alfredo sauce is a tried and true recipe. It’s the perfect blend of cheese and sun-dried tomatoes!
I added pan seared scallops. It was a great dish to serve to guests.
Normally I make sundried tomato chicken Alfredo with a store bought sundried tomato Alfredo sauce but have not been able to find it in a while and really wanted some. Decided to try making this recipe and I nearly died and went to heaven! This is sooooooo much better than store bought and so incredibly easy too! I will be making this many times in the future! Thank you!
Hooray! I’m so glad you love it! We love love it too!
The sauce never thickened by it self just stirring it. It thickened after it sat. By then it was burnt because I thought it would thicken cooking it longer . Don’t do what I did . The flavor was there and super good until that happened
Oh dang! So sorry it didn’t turn out for you. Next time just stir and heat it enough for the parmesan cheese to melt. When it’ smooth, it’s cooked long enough. It will thicken as it cools a little.