Creamy Sun Dried Tomato Pasta Recipe

Creamy Sun Dried Tomato Pasta Recipe: The Perfect One-Pot Comfort Meal

I’ll be honest – when I first made this creamy sun-dried tomato pasta, I wasn’t expecting much from what seemed like a simple weeknight dinner. But after one bite, I was completely hooked!

The tangy sun-dried tomatoes blend perfectly with the rich, velvety cream sauce, creating a restaurant-quality dish that takes just 30 minutes to make. What amazed me most was how everything cooks in one pot, which means minimal cleanup and maximum flavor.

I’ve made this recipe countless times since then, and it never fails to impress both my family and dinner guests. Trust me, once you try this incredibly satisfying pasta, it’ll become your go-to comfort food recipe!

Ingredients Section

• 1/2 cup sun-dried tomatoes – Use the dry-packed variety rather than oil-packed for better texture control and easier storage. These little flavor bombs add intense tomato taste and chewy texture.
• 2 tablespoons butter – Creates the aromatic base for sautéing garlic. Don’t substitute with oil here – butter adds richness that complements the cream sauce perfectly.
• 2 cloves garlic, minced – Fresh garlic is essential for the best flavor. Pre-minced jarred garlic works in a pinch, but fresh gives a more vibrant taste.
• 8 ounces fettuccine pasta – Wide, flat noodles hold the cream sauce beautifully. You can break them in half if your pan isn’t wide enough.
• 1/2 teaspoon dried basil – Adds an earthy, Italian herb flavor that complements the tomatoes. Fresh basil can be substituted using three times the amount.
• Freshly cracked black pepper – Pre-ground pepper lacks the punch of freshly cracked. This adds a subtle heat that balances the rich cream.
• 2 cups chicken broth – Use a quality broth or bouillon base for the best flavor foundation. Low-sodium versions work great and give you better control over salt levels.
• 2 ounces cream cheese – The secret ingredient that prevents the sauce from curdling and creates an ultra-smooth texture. Don’t skip this!
• 1 cup whole milk – Full-fat milk creates the creamiest result. Avoid using skim milk as it may curdle more easily.
• 1/4 cup freshly grated Parmesan cheese – Always grate fresh for the smoothest melting and best flavor. Pre-grated cheese contains anti-caking agents that prevent smooth incorporation.

Note: This recipe serves approximately 4 people as a main dish.

Variations

• Dairy-Free Options: Replace cream cheese with cashew cream or vegan cream cheese, use unsweetened oat or coconut milk instead of dairy milk, and substitute nutritional yeast for Parmesan cheese.
• Protein Add-ins: Grilled chicken breast, Italian sausage, crispy bacon, or sautéed shrimp all work wonderfully. Cook proteins separately and add at the end.
• Vegetable Additions: Fresh spinach, roasted bell peppers, mushrooms, or steamed broccoli can boost nutrition and add color.
• Spice Variations: Add red pepper flakes for heat, Italian seasoning for more herb flavor, or a splash of white wine for depth.
• Gluten-Free Version: Use your favorite gluten-free pasta and adjust cooking liquid as needed since different pasta types absorb liquid differently.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Deep skillet or Dutch oven – Essential for cooking everything in one pot and accommodating the pasta length
• Sharp knife – For chopping sun-dried tomatoes into bite-sized pieces
• Cutting board – Provides a safe surface for ingredient prep
• Wooden spoon or spatula – Perfect for stirring without scratching your cookware
• Measuring cups and spoons – Ensures accurate ingredient ratios for consistent results

How to Make Creamy Sun-Dried Tomato Pasta

Prepare the Sun-Dried Tomatoes

Start by chopping your sun-dried tomatoes into small, bite-sized pieces using a sharp knife. You want pieces small enough that every bite of pasta gets a little burst of concentrated tomato flavor. If your sun-dried tomatoes seem particularly tough, you can soak them in warm water for 5 minutes to soften them slightly before chopping.

Create the Aromatic Base

Add butter and minced garlic to your deep skillet or Dutch oven over medium heat. Sauté the garlic for about one minute until it becomes fragrant and slightly softened, but don’t let it brown. This creates the flavor foundation for your entire dish, so take care not to burn the garlic as it will taste bitter.

Add Pasta and Seasonings

Add the chopped sun-dried tomatoes, dried basil, freshly cracked pepper, fettuccine, and chicken broth to the skillet. If your pasta doesn’t lay flat and isn’t completely submerged in broth, break it in half to ensure even cooking. The broth should just cover the pasta – this is crucial for proper one-pot cooking technique.

Cook the Pasta

Place a lid on the skillet and turn heat to high until the broth reaches a boil. Once boiling, give the pasta a good stir, replace the lid, and reduce heat to low to maintain a gentle simmer. Let the pasta cook for 7-10 minutes, stirring every couple of minutes and replacing the lid each time, until most liquid is absorbed and pasta is tender.

Create the Cream Base

Keeping the heat on low, cut the cream cheese into small chunks and stir it into the pasta until completely melted. This step is crucial for preventing curdling – the cream cheese acts as a stabilizer for the dairy that comes next. Make sure it’s completely incorporated before moving to the next step.

Add Milk and Finish

Pour in the milk and stir until a smooth, creamy sauce forms around the pasta. The key here is keeping the heat low to prevent the milk from separating. Finally, sprinkle the grated Parmesan over the pasta and stir until it melts completely into the sauce, creating a rich, restaurant-quality finish.

Additional Tips for Making This Recipe Better

• I’ve learned that using a heavy-bottomed pan makes all the difference – thin pans create hot spots that can cause sticking or uneven cooking
• When I stir the pasta during cooking, I always make sure to scrape the bottom of the pan to prevent any pieces from sticking and burning
• If my sauce seems too thick after adding the cheese, I add a splash more milk or even some reserved pasta cooking liquid to reach the perfect consistency
• I always taste and adjust seasoning at the end – sometimes a pinch of salt or extra pepper makes the flavors really pop
• For the silkiest sauce, I remove the pan from heat before adding the final handful of Parmesan to prevent it from becoming grainy
• When reheating leftovers, I add a splash of milk or broth to restore the creamy texture that may have thickened in the fridge

How to Serve Creamy Sun-Dried Tomato Pasta

This pasta shines when served immediately while the sauce is at its creamiest consistency. I like to present it in warm bowls with an extra sprinkle of freshly grated Parmesan and a generous crack of black pepper on top. Fresh basil leaves make a beautiful garnish and add a pop of color that contrasts beautifully with the creamy sauce.

For a restaurant-style presentation, use tongs to twirl the pasta into neat mounds in each bowl, then drizzle any extra sauce around the edges. A light dusting of red pepper flakes adds visual appeal and a hint of heat for those who enjoy it.

Pair this rich pasta with a crisp green salad dressed in lemon vinaigrette to cut through the cream, and serve with crusty Italian bread for sopping up any remaining sauce. A glass of Pinot Grigio or Chardonnay complements the creamy, tangy flavors perfectly.

Nutritional Information

Here’s the approximate nutritional breakdown per serving of this satisfying pasta dish:

• Calories: 388 per serving
• Protein: 14 grams
• Carbohydrates: 52 grams
• Fat: 15 grams

Make Ahead and Storage

• Refrigerating: Store leftover pasta in the refrigerator for up to 3 days in an airtight container. The sauce will thicken as it cools, which is completely normal and expected.
• Freezing: While possible, I don’t recommend freezing this pasta as cream-based sauces can separate when thawed. If you must freeze, do so for no longer than 1 month and expect some texture changes.
• Reheating: Add a splash of milk or broth when reheating to restore the creamy consistency. Reheat gently over low heat on the stovetop or in 30-second intervals in the microwave, stirring between each interval.

Why You’ll Love This Recipe

This creamy sun-dried tomato pasta hits all the right notes for a perfect weeknight dinner solution.

• Incredibly Easy: Everything cooks in one pot, making both preparation and cleanup a breeze – perfect for busy weeknights when you want something special without the fuss
• Restaurant-Quality Flavor: The combination of tangy sun-dried tomatoes, aromatic garlic, and rich cream sauce creates a dish that tastes like it came from an upscale Italian restaurant
• Budget-Friendly: Using simple, affordable ingredients, this recipe feeds four people for under $10, making it an excellent choice for families watching their grocery budget
• Highly Customizable: Whether you want to add protein, vegetables, or adjust the spice level, this recipe serves as a fantastic base that adapts to your preferences and dietary needs
• Quick Cooking Time: In just 30 minutes from start to finish, you can have a satisfying, comforting meal on the table that everyone will love