- 1/2 cup butter
- 1x 8 ounce package cream cheese
- 2 cups heavy cream
- 1 cup shredded mozzarella
- sundried tomatoes (I used 4 oz or half jar of Bella Sun Luci Julienne Cut)
- 2 teaspoons garlic powder
- salt and pepper to taste
Heat butter, cream cheese and heavy cream in a saucepan over low heat until smooth.
Add mozzarella, stirring until melted.
Add sundried tomatoes and stir for 2-3 minutes, you’re just trying to get them as warm as the sauce.
Remove from heat when sauce reaches desired consistency.
Sauce is thick and gets even thicker quickly.
Serve over hot pasta.