Go Back
One Pan Creamy Sun-Dried Tomato Pasta

One Pan Creamy Sun-Dried Tomato Pasta

This One Pan Creamy Sun-Dried Tomato Pasta is a revelation for busy weeknights, offering a gourmet-tasting meal with minimal cleanup. The convenience of cooking everything in a single pan combined with the divine flavor profile of tangy sun-dried tomatoes, rich cream, garlic, and fresh basil makes it a family favorite. It's a comforting, versatile, and satisfying dish that feels like a warm hug, perfect for nourishing body and soul amidst a chaotic schedule.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • Olive oil: 2 tablespoons
  • Garlic, minced: 4 cloves
  • Sun-dried tomatoes (oil-packed), drained and chopped: 1/2 cup
  • Chicken or vegetable broth: 4 cups
  • Heavy cream: 1 cup
  • Uncooked pasta (e.g., penne, rotini, fettuccine): 12 ounces
  • Parmesan cheese, grated: 1/2 cup, plus more for serving
  • Fresh spinach (optional): 2 cups (packed)
  • Fresh basil, chopped: 1/4 cup, plus more for garnish
  • Salt: 1/2 teaspoon, or to taste
  • Black pepper: 1/4 teaspoon, or to taste

Method
 

  1. Prepare Your Pan: Choose a large, deep skillet or Dutch oven. Ensure it has a lid that fits snugly. This is crucial for cooking the One Pan Creamy Sun-Dried Tomato Pasta evenly.
  2. Sauté Aromatics: Heat the olive oil in your pan over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until the garlic is fragrant and the tomatoes soften slightly. Don't let the garlic burn. This step builds the foundational flavor for your creamy sun-dried tomato pasta.
  3. Add Liquids & Pasta: Pour in the chicken or vegetable broth and heavy cream. Stir everything together. Add the uncooked pasta directly into the pan. Make sure the pasta is submerged in the liquid as much as possible. If necessary, break longer pasta shapes to fit.
  4. Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pan and let it simmer for 10-15 minutes, or according to your pasta’s package directions, stirring occasionally. Stirring prevents the pasta from sticking and ensures it cooks evenly in this one-pan pasta dish. The goal is for the pasta to become al dente and for most of the liquid to be absorbed, creating a rich sauce for your sun-dried tomato pasta.
  5. Stir in Cheese & Greens: Once the pasta is cooked and the sauce has thickened, remove the pan from the heat. Stir in the grated Parmesan cheese and fresh spinach (if using). The residual heat will wilt the spinach beautifully and melt the cheese into the creamy sauce.
  6. Season and Garnish: Add the chopped fresh basil, salt, and black pepper. Taste and adjust seasonings as needed. If the sauce feels too thick, add a splash of warm broth or water. If too thin, let it simmer uncovered for a few more minutes.
  7. Serve Immediately: Ladle generous portions of your One Pan Creamy Sun-Dried Tomato Pasta into bowls. Garnish with extra fresh basil and a sprinkle of Parmesan cheese. Enjoy this comforting meal!

Notes

Use a large, deep pan for even cooking and to prevent clumping. Resist peeking too often to trap steam, but stir every few minutes to prevent sticking. Don't overcook your pasta; aim for al dente. Use oil-packed sun-dried tomatoes for a richer flavor. Reserve some pasta water; a tablespoon or two can loosen a too-thick sauce. For an extra layer of flavor, try adding a splash of white wine with the broth. Always adjust seasoning at the very end. n n Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sauce may thicken; restore its creamy texture by gently reheating on the stovetop or in the microwave with a splash of broth, milk, or water. Avoid overheating to prevent mushy pasta.