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Creamy Brown Butter Cherry Tomato Fettuccine Alfredo. THE best any night of the week pasta to enjoy with all the late summer tomatoes. I’m taking a classic pasta recipe and updating it with a rich and creamy sauce, burst cherry tomatoes, and fresh basil and sage. Every twirl of pasta has delicious flavors that melt in your mouth. It’s the simplest, creamiest bowl of fettuccine Alfredo. Fancy enough for the weekend, but easy enough to make any night of the week. And most importantly – it’s delicious!

Brown Butter Cherry Tomato Fettuccine Alfredo |

We’ve entered into late August…when the summer produce is at its most plentiful. In the last week alone, I’ve received countless messages from our HBH family asking about new and old corn, zucchini, tomato, peach, and herb recipes.

The best of summer’s produce stars are at their peak right now!

Thankfully, I have so many ideas. And today, we’re using up those summertime cherry tomatoes and tossing them with my favorite fettuccine Alfredo.

Brown Butter Cherry Tomato Fettuccine Alfredo |

The Back Story

My dad made fettuccine Alfredo a lot when I was a kid. To this day, his fettuccine Alfredo is really one of my favorites.

It’s was rich, super creamy, and he always went heavy on the parmesan. Dad would serve his Alfredo up simply, with just some extra cheese on top. But I love pairing my fettuccine Alfredo with a vegetable.

In the fall, it’s brussels sprouts all the way. But in the summer…it’s tomatoes!

Brown Butter Cherry Tomato Fettuccine Alfredo |

Onto the details

My dad’s secret ingredient in his fettuccine Alfredo is an entire block of cream cheese. He’d melt together butter, cream cheese, and milk, then stir in lots of parmesan. Simple, and honestly so delicious.

I love to make mine just a bit lighter than Dad’s. I’ve greatly reduced the butter and cream cheese, but don’t worry, it’s still just as delicious.

Brown Butter Cherry Tomato Fettuccine Alfredo |

Start with the tomatoes. I cook them up until they just begin to blister and burst. I used a little fresh sage for flavor, but that’s it. Then pull the tomatoes out of the skillet and start the Alfredo sauce.

I make mine by cooking the butter until it’s lightly browned. Then toss in lots of garlic, more sage, and a pinch of fresh oregano. The sage is the key here, it’s such a warming herb that’s mostly reserve for autumn. But personally, I love to use it in the late summer too. It adds just the right amount of warmth and coziness to summer dishes.

Brown Butter Cherry Tomato Fettuccine Alfredo |

To the butter, I add a bit of cream cheese, a little milk, and finish with a mix of parmesan and pecorino cheese.

Next, toss in the pasta and fresh basil. Let the pasta cook in the sauce for a minute or two, then serve immediately.

Fettuccine is one of those dishes that should be eaten right off the stove. Simply plate it and top with those sweet cherry tomatoes.

This recipe is all about the sauce, the tomatoes, and those fresh herbs. The sauce is buttery, a touch garlicky, herby, and so creamy. Totally delicious and so satisfying.

The perfect summery Wednesday night meal. But also a great recipe to enjoy from now through September.

Brown Butter Cherry Tomato Fettuccine Alfredo |

Looking for other summer pasta recipes? Here are a few ideas: 

One Pot Lemon Butter Ricotta and Zucchini Pasta

Cherry Tomato Pasta Alla Vodka

Caprese Chicken Pasta Salad

Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.

Lastly, if you make this Brown Butter Cherry Tomato Fettuccine Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Cherry Tomato Fettuccine Alfredo

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 464 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
    2. Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about 8 minutes. Remove from the skillet to a plate.
    3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt + pepper. Toss in the pasta and basil and cook 3-5 minutes, then remove from the heat.
    4. Divide the fettuccine between plates and top with tomatoes. Eat and enjoy immediately.
Brown Butter Cherry Tomato Fettuccine Alfredo |

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  1. Absolutely delicious!! I didn’t have fresh sage/oregano so I subbed in dried herbs with a 1/2 tsp dry = 1 TBSP fresh. Used half parm/ half pecorino Romano for the cheese. The tomatoes on top were just an extra tasty addition!

  2. This was amazing! Doing my own fridge foraging and had all the ingredients for this recipe plus added some mushrooms and chicken cutlet. It was delicious! The entire family enjoyed it!

  3. 5 stars
    Absolutely amazing. Sadly, living overseas I was unable to find sage. I used Italian seasoning blend instead and it still came out absolutely amazing. My husband said it was better than his mother’s recipe!

    1. Hey Bri,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

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