Step 1: Cook the Pasta

• Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving about ½ cup of the pasta cooking water, and set aside.

Step 2: Prepare the Four Cheese Alfredo Sauce

• In a large, deep skillet or saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
• Stir in the softened cream cheese, whisking continuously until smooth and fully incorporated with the butter.
• Pour in the heavy cream and stir until well combined. Continue to cook for 3-5 minutes, allowing the sauce to thicken slightly as it simmers.
• Gradually add the Parmesan, mozzarella, and Romano cheeses, whisking constantly to prevent clumping and to create a smooth, creamy sauce. Season the sauce with salt, pepper, and optional dried basil or Italian seasoning.
• Once the cheese is fully melted and the sauce is smooth, stir in the chopped sundried tomatoes. Allow the sauce to simmer for another 2-3 minutes to let the flavors meld together.

Step 3: Combine the Pasta with the Alfredo Sauce

• Add the cooked pasta directly into the skillet with the Alfredo sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency, adding a little at a time until the sauce is perfect.

Step 4: Serve the Pasta

• Once the pasta is well-coated in the four-cheese Alfredo sauce and sundried tomatoes, remove the skillet from heat.
• Garnish the pasta with freshly chopped basil or parsley for a burst of freshness. You can also sprinkle additional grated Parmesan on top for an extra cheesy finish.