Creamy Feta Sauce with Fettuccine is a remake of my favorite dish from a restaurant that’s now gone. It’s like Fettuccine Alfredo, except with feta, Kalamata olives and sweet sun-dried tomatoes. Add chicken or shrimp if you like!

The original dish was a crepe with chicken.  Kepner’s Crepe didn’t come with pasta. However, I liked the sauce so much, I would wipe it off my plate with a slice of bread and eat it, too. The dish originated at Russell’s Restaurant and Clancy’s Bistro in Bloomsburg, PA.



Makes 4–6 servings

  • ½ lb. Dry fettuccine
  • 4 oz. Feta
  • ½ cup Kalamata olives, halved
  • ½ cup Sun-dried tomatoes, julienned
  • 1 pint Light cream
  • 4 Tbs. Butter, unsalted
  • Ground black and white pepper, to taste
  • ¼ cup White wine
  • 3 Garlic cloves, minced
  • 1 Shallot, minced
  • Dry basil, to taste


Cook garlic and shallots.

How to Make Creamy Feta Sauce

Heat olive oil in pan. Saute shallots until fragrant and translucent. Meanwhile, boil a pot of water for pasta.

Add garlic and cook for a minute or until fragrant. Don’t brown them, or they’ll taste bitter!


Add white wine. Reduce by half.

Add white wine. Cook liquid and reduce amount by half. Use a sweet white wine like a Riesling.


Add light cream.

Add feta cheese.

Melt feta cheese and butter.

Add cream, butter and feta. Reduce heat to simmer. Don’t boil the cream!


Break apart butter and feta cheese.

Melt butter and feta. Break them up with spoon or spatula. Add dry basil.


Add basil and kalamata olives.

Add sun-dried tomatoes.

Add Kalamata olives and sun-dried tomatoes. Add dash of black and white pepper.

As sauce simmers, add dry fettuccine to pot of boiling water. Cook pasta for 9–10 minutes.


Creamy feta sauce on fettuccine.

Drain pasta. Add sauce to pasta. Serve immediately.

Creamy feta sauce on fettuccine.

Grocery Receipt

I spent $27.60 on ingredients. Wine was 25 percent of the total cost! Buying a bottle of wine, however, is much cheaper than ordering a glass at the bar. Here’s a breakdown of my shopping bill:

  • Feta cheese, 8 oz.: $3.99
  • Kalamata olives, 11.1 oz: $4.99
  • Sun-dried tomatoes soaked in olive oil, 7.5 fl. oz.: $4.99
  • Shallot, one head: 16¢
  • Riesling, 750 ml., Sutter Home (California): $6.99
  • Light cream, 1 pt.: $1.99
  • Fettuccine, 1 lb.: $1
  • Unsalted butter, 16 oz.: $3.49

Kitchen Tips

  • Get good cheese. I made the mistake of buying a generic feta because it was cheap. That piece of junk tasted so bitter, I almost spit it out. The Huffington Post has a guide on buying good feta.