Creamy Sun-Dried Tomato Pasta
This Creamy Sun-Dried Tomato Pasta is an easy one-pan dinner made with garlic, basil, cream cheese, half-and-half, and Parmesan. The pasta cooks right in the chicken broth, soaking up plenty of flavor while creating a rich and creamy sauce. It is a quick, comforting meal that is perfect for busy weeknights or simple summer dinners.
Servings 6 servings
Calories 572kcal
Equipment
Ingredients
- 4 Tbsp butter
- 4 cloves garlic minced
- 16 oz pasta linguine, spaghetti, angel hair
- 2 tsp dried basil
- ⅔ 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
Serving: 1 serving | Calories: 572kcal | Carbohydrates: 69g | Protein: 22g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1138mg | Potassium: 750mg | Fiber: 4g | Sugar: 10g | Vitamin A: 818IU | Vitamin C: 6mg | Calcium: 322mg | Iron: 3mg