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If you’re looking for a dinner that’s both comforting and elegant, this One Pot Creamy Sun Dried Tomato Pasta is the perfect choice. With its rich, cheesy sauce and the tangy depth of sun dried tomatoes, it’s a dish that feels indulgent but comes together in under 30 minutes. The best part? Only one pan to clean! Whether you’re cooking for a family or just craving a cozy meal, this recipe delivers big flavor with minimal fuss.
Why This Dish Stands Out
Sun dried tomatoes bring a concentrated tomato sweetness and a hint of umami that regular tomatoes just can’t match. When paired with creamy Parmesan and cream cheese, they create a sauce that’s velvety and deeply satisfying. The beauty of this recipe lies in its simplicity—everything cooks in one pot, so you get maximum flavor with minimum cleanup.
Key Ingredients
This dish relies on a few high-quality ingredients to shine. Sun dried tomatoes are the star, offering a chewy texture and intense flavor. The combination of cream cheese and Parmesan creates a luscious, silky sauce, while chicken broth infuses the pasta with savory depth. Fresh garlic and basil round out the flavors with aromatic warmth.
Ingredients List
| Ingredient | Amount |
|---|---|
| Sun dried tomatoes | ½ cup |
| Butter | 2 Tbsp |
| Garlic, minced | 2 cloves |
| Fettuccine | 8 oz. |
| Dried basil | 1/2 tsp |
| Freshly cracked pepper | To taste |
| Chicken broth* | 2 cups |
| Cream cheese | 2 oz. |
| Whole milk | 1 cup |
| Grated Parmesan | ¼ cup |
Helpful Tools
To make this recipe as smooth as possible, consider using:
– A deep skillet or Dutch oven with a tight-fitting lid
– A wooden spoon or silicone spatula for stirring
– A microplane for freshly grating Parmesan
Pro-Tips for the Best Results
1. Use oil-packed sun dried tomatoes if possible—they’re softer and more flavorful than dry-packed ones. If using dry-packed, rehydrate them in warm water for 10 minutes first.
2. Don’t rush the simmer. Low and slow ensures the pasta absorbs the broth evenly and the sauce stays creamy.
3. Stir frequently to prevent sticking and help the cheese melt smoothly into the sauce.
4. For extra richness, swap half the milk for heavy cream or add a splash of pasta water if the sauce thickens too much.
5. Pair it perfectly with a crisp green salad and a glass of white wine. For more delicious ideas like this, check out our Creamy Cajun Sausage Pasta Best One Pot Dinner recipe.
How to Make One Pot Creamy Sun Dried Tomato Pasta
Follow these simple steps for a flawless dish:
- 1. Prep the tomatoes: Chop the sun dried tomatoes into small bite-sized pieces.
- 2. Sauté the garlic: Add the butter and minced garlic to a deep skillet or Dutch oven. Cook over medium heat for about one minute, until fragrant.
- 3. Add pasta and seasonings: Stir in the fettuccine, chopped sun dried tomatoes, dried basil, and some freshly cracked pepper. Pour in the chicken broth. If needed, break the fettuccine in half to ensure it lies flat and is fully submerged.
- 4. Bring to a boil: Place a lid on the skillet, turn the heat to high, and bring the mixture to a boil.
- 5. Simmer until tender: As soon as it boils, stir well, replace the lid, and reduce the heat to low—just enough to maintain a gentle simmer. Cook for 7–10 minutes, stirring every couple of minutes, until most of the broth is absorbed and the pasta is tender.
- 6. Add the cream cheese: Cut the cream cheese into chunks and stir it into the hot pasta. Cook until fully melted and incorporated.
- 7. Create the sauce: Pour in the milk and stir until the sauce becomes smooth and creamy.
- 8. Finish with cheese: Add the grated Parmesan and stir until melted and glossy.
- 9. Serve immediately: Top with extra freshly cracked pepper, if desired.
Variations to Try
– Add protein: Stir in grilled chicken, shrimp, or Italian sausage for a heartier meal.
– Go vegetarian: Use vegetable broth instead of chicken broth and add sautéed spinach or mushrooms.
– Spice it up: Add a pinch of red pepper flakes for a subtle kick that complements the tomatoes.
One Pot Creamy Sun Dried Tomato Pasta
This One Pot Creamy Sun-Dried Tomato Pasta is a luxurious weeknight dinner ready in under 30 minutes. Tangy sun-dried tomatoes, fresh spinach, and tender pasta are simmered together in a rich garlic-parmesan cream sauce. Because the pasta cooks right in the sauce, every bite is infused with flavor.
- Total Time: 30
- Yield: 4 servings
Ingredients
2 tablespoons oil from the jar of sun-dried tomatoes (packed with flavor!)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 jar (8 oz) sun-dried tomatoes in oil, drained and chopped
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for a little heat)
2 cups vegetable or chicken broth
1 ½ cups heavy cream (or half-and-half)
8 oz (225g) uncooked penne or rotini pasta
3 cups fresh baby spinach
½ cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. **Sauté Aromatics:** Heat the sun-dried tomato oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
2. **Combine:** Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine.
3. **Add Liquids & Pasta:** Pour in the broth, heavy cream, and the uncooked pasta. Stir well to ensure the pasta is mostly submerged in the liquid. Season with a pinch of salt and pepper.
4. **Simmer:** Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. **Add Veggies & Cheese:** Once the pasta is al dente and the sauce has thickened, remove the lid. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
6. **Finish:** Remove from heat. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust salt if needed.
7. **Serve:** Serve hot, garnished with extra Parmesan or fresh basil.
Notes
The Oil Hack: Using the oil from the sun-dried tomato jar creates a much deeper flavor base than regular olive oil.
Liquid Ratio: If the sauce looks too thick before the pasta is done, add a splash more broth. If it’s too thin, simmer uncovered for a minute or two; the starch from the pasta will thicken it rapidly as it cools.
Protein Add-ins: This is a vegetarian dish, but you can easily brown chicken breast chunks in the pot before adding the onions, or stir in cooked sausage at the end.
Storage: Leftovers keep in the fridge for 3 days. Reheat gently with a splash of milk to loosen the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop / One Pot
- Cuisine: Italian-American
- Diet: Vegetarian
FAQ
Can I use a different type of pasta?
Yes! While fettuccine works beautifully, you can substitute penne, linguine, or even gluten-free pasta. Just adjust the cooking time as needed.
Can I make this ahead of time?
This dish is best served fresh, but you can reheat leftovers in a pan with a splash of milk to restore the creamy texture.
What can I use instead of cream cheese?
Mascarpone or ricotta can work in a pinch, though the texture and tang will vary slightly.
Final Thoughts
This One Pot Creamy Sun Dried Tomato Pasta is the kind of recipe that becomes a weekly favorite. It’s rich without being heavy, simple without being boring, and satisfying in every bite. With just one pot and a handful of ingredients, you can create a meal that feels special enough for guests but easy enough for a Tuesday night.
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