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Creamy Sundried Tomato and Salmon Alfredo Pasta Bake
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4.31 from 26 votes

Lightened Up Sundried Tomato and Salmon Pasta Alfredo Bake

A lightened up twist on the traditional alfredo, this sundried tomato and salmon alfredo is every bit as indulgent as the original, but without loads of heavy cream. Creamy, cheesey goodness with sun dried tomatoes studded in there to give it a little pop of sunshine.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 serves
Calories: 331kcal
Author: Whole Food Bellies


  • 8 ounces whole wheat penne pasta
  • 2 tablespoon unsalted butter
  • 5 cloves garlic minced
  • 1 tablespoon whole wheat flour
  • 1 cup whole milk
  • 1 tablespoon cream cheese
  • ¼ cup chicken broth or more, to taste
  • salt and pepper to taste
  • 1 lb salmon skin off
  • 1 14.5 ounce can diced tomatoes
  • ½ cup mozzarella cheese shredded
  • ¼ cup finely chopped sun-dried tomatoes
  • 2 tablespoon grated Parmesan
  • 2 tablespoon chopped fresh parsley leaves
  • chilli flakes to serve


  • Preheat oven to 350F (180C)
  • Cook pasta according to package instructions until cooked al dente.
  • In a large skillet with a lid, melt butter over medium heat. Once melted, add in the garlic and cook, stirring frequently, for 1-2 mins, until fragrant
  • Whisk in the flour for about a minute and then gradually whisk in the milk, watching for lumps. Whisk continuously until the mixture has thickened slightly, about 1-2 minutes. Stir in cream cheese and the chicken broth and mix until smooth. Season with salt and pepper, to taste and turn the heat to low
  • Pop the salmon filet into the alfredo mixture and put the lid on the skillet. Let it sit for about 3 minutes before flipping it over and putting the lid back on for another 3 mins (you may need a minute or two more on each side if it is a thicker cut).
  • Using a fork, gently flake the salmon into the alfredo mixture. Don't worry if the salmon is slightly undercooked in the middle, it will be going into the oven in the next step so the fish will cook through.
  • Add the cooked pasta, diced tomatoes, mozzarella and sun-dried tomatoes to the mixture and stir well to combine. Sprinkle the parmesan on top and pop into the oven for 10-14 mins (see notes)
  • Serve garnished with parsley with a nice hunk of fresh bread and a salad on the side


Is sauce too thick?
If your sauce is too thick you may want to add a splash of pasta water to loosen things up a bit.
Meal prepping.
If you are making for a friend or for the freezer then transfer to a greased dish or a disposable aluminium dish before topping with parmesan and putting into the oven.
To prepare ahead, then prepare right up to the end but don't put in the oven. Cover and refrigerate until ready and then pop into the oven for 10-14 mins


Calories: 331kcal | Carbohydrates: 35.6g | Protein: 25g | Fat: 11.9g | Saturated Fat: 4.6g | Cholesterol: 51mg | Sodium: 158mg | Fiber: 5.5g | Sugar: 5.8g