Creamy Sun-Dried Tomato Pasta
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Summer is the perfect time for quick, easy meals that don’t require heating up the oven. This Creamy Sun-Dried Tomato Pasta comes together entirely on the stovetop in just one pan, making both cooking and cleanup simple.
The pasta cooks in a rich, cream sauce filled with the bold flavor of sun-dried tomatoes. It is an easy dinner with simple ingredients that feels a little special yet practical enough for a busy weeknight. Serve it on its own for a satisfying meatless meal, or pair it with grilled chicken, shrimp, or a simple green salad.
Ingredients for Creamy Sun Dried Tomato Pasta
- BUTTER РButter creates a rich base for the sauce and is used to saut̩ the garlic. It also adds flavor and helps make the finished pasta creamy.
- CLOVES OF GARLIC – Fresh minced garlic adds bold, savory flavor to the dish. Cooking it briefly in the butter helps release its aroma without letting it become bitter.
- PASTA – Linguine, spaghetti, or angel hair all work well in this recipe. Since the pasta cooks directly in the sauce, it absorbs the flavors of the broth, garlic, basil, and sun-dried tomatoes. I used thin spaghetti.
- DRIED BASIL – Dried basil adds a warm, slightly sweet herb flavor that pairs especially well with the tomatoes, garlic, and Parmesan cheese.
- SUN-DRIED TOMATOES – Sun-dried tomatoes give the pasta a concentrated tomato flavor, with a slightly sweet, tangy taste. I leave them as is, but you can chop them into smaller pieces so their flavor is spread throughout the dish.
- CHICKEN BROTH – Chicken broth provides the liquid needed to cook the pasta while adding more flavor than plain water. It also combines with the other ingredients to form the sauce’s base.
- CREAM CHEESE – Cream cheese melts into the pasta, creating a smooth, rich sauce. It also adds a slight tang that balances the sweetness of the sun-dried tomatoes.
- HALF & HALF – This gives the sauce its creamy texture without making it as heavy as a sauce made entirely with heavy cream.
- PARMESAN CHEESE – Parmesan adds salty, nutty flavor and helps thicken the sauce as it melts. Freshly grated Parmesan usually melts more smoothly than pre-shredded cheese.
- SALT AND PEPPER – Salt and pepper are added to taste at the end of cooking. Taste the pasta before adding much salt because the chicken broth and Parmesan cheese already contain salt.
Instructions for Creamy Sun-Dried Tomato Pasta
Start by melting the butter in a large, deep skillet or pot over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until it becomes fragrant. Be careful not to let the garlic brown.
Add the pasta, dried basil, sun-dried tomatoes, and a light seasoning of salt and pepper to the skillet. Pour in the chicken broth and bring the mixture to a gentle boil.
Cook the pasta uncovered, stirring occasionally to keep it from sticking together. Continue cooking until the pasta is al dente, and most of the broth has been absorbed. If the liquid cooks away before the pasta is tender, add a little more broth as needed.
Reduce the heat to low, then stir in the cream cheese and half-and-half. Continue stirring until the cream cheese has melted and the sauce is smooth and creamy.
Add the Parmesan cheese and stir until it is completely melted and evenly incorporated into the sauce. Taste the pasta and add more salt or pepper as needed before serving.
Frequently Asked Questions
What kind of pasta works best for this recipe?
Linguine, spaghetti, or angel hair all work well because they cook evenly in the broth and hold onto the creamy sauce. Other long pasta shapes may also be used, but the cooking time and amount of broth needed can vary.
Do I cook the pasta before adding it to the skillet?
No. The dry pasta cooks directly in the chicken broth with the garlic, basil, and sun-dried tomatoes. This allows it to absorb plenty of flavor while also keeping the recipe to one pan.
What kind of sun-dried tomatoes should I use?
You can use dry-packed sun-dried tomatoes or tomatoes packed in oil. If using oil-packed tomatoes, drain off the excess oil before chopping and adding them to the pasta.
Why is my pasta still firm after the broth has been absorbed?
The amount of liquid needed can vary depending on the pasta shape and cooking temperature. Add more broth, about 1/4 cup at a time, and continue cooking until the pasta reaches your desired tenderness.
What should I do if the sauce is too thick?
Stir in a small amount of warm broth, half-and-half, or milk until the sauce reaches the consistency you prefer. The sauce will continue to thicken as it stands.
What should I do if the sauce is too thin?
Let the pasta cook uncovered over low heat for a few more minutes, stirring frequently. The sauce will thicken as some of the liquid evaporates, and the pasta releases more starch.
What other proteins can I add?
Grilled shrimp, sliced Italian sausage, rotisserie chicken, or cooked bacon would all pair well with the creamy sun-dried tomato sauce.
Can I add vegetables?
Yes. Add in fresh spinach at the end and cook just until wilted. Mushrooms, asparagus, peas, or broccoli would also work well.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three or four days. Reheat them gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
Tips and Tricks
- Use a large, deep skillet. The pasta needs enough room to cook evenly and stir without spilling. A wide skillet also helps the broth reduce and turn into a creamy sauce.
- Stir the pasta frequently while it cooks. Because the pasta cooks directly in the broth, it can stick to the bottom or clump together. Stirring occasionally helps it cook evenly and releases starch that thickens the sauce.
- Keep extra broth nearby. Different pasta shapes and brands absorb varying amounts of liquid. Add more broth, a little at a time, if the pasta is still firm after most of the liquid is absorbed. If you run out of broth, you can use water.
- Lower the heat before adding the dairy. Reduce the heat before stirring in the cream cheese, half-and-half, and Parmesan. Gentle heat helps the cheese melt smoothly and prevents the creamy sauce from separating or becoming grainy.
- Serve the pasta right away. The sauce continues to thicken as the pasta sits. Serve it while it is warm and creamy, or stir in a splash of broth or half-and-half if it becomes too thick.
For more recipes like this, try:
Creamy Sun-Dried Tomato Pasta
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp butter
- 4 cloves garlic minced
- 16 oz pasta linguine, spaghetti, angel hair
- 2 tsp dried basil
- â…” cup sun-dried tomatoes
- 5 cups chicken broth
- 2 oz cream cheese
- 1 ½ cups half & half
- 1 cup parmesan cheese
- salt and pepper to taste
Instructions
- In a large, deep skillet or pot, melt the butter. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add in the pasta, basil, and sun-dried tomatoes. Add in some salt and pepper. Pour in the chicken broth. Cook, stirring occasionally, until the pasta is cooked to al dente and most of the broth has been absorbed. If the liquid cooks away before the pasta is tender, add a little more broth as needed.
- Stir in the cream cheese and half-and-half until smooth and creamy. Add the Parmesan cheese and stir until it is completely melted.
Nutrition
This recipe is adapted from Alla Cooks.
