Creamy Sun-Dried Tomato Pasta (One Skillet)
If your weeknights are anything like mine here at Rocky Hedge Farm, you need a dinner that’s fast, filling, and doesn’t leave you with a sink full of pots. This creamy sun-dried tomato pasta is exactly that. Everything—including the pasta—cooks in one skillet, and the sauce comes together creamy and rich thanks to a mix of cream cheese and heavy cream. It’s the kind of recipe that tastes like it took a lot more effort than it actually did, and it fits right in with my other 30-minute meals and skillet recipes.
Why You’ll Love This Creamy Sun-Dried Tomato Pasta
- Truly one skillet. The pasta cooks directly in the broth, so you don’t have to boil, drain, or wash a separate pot.
- Ultra creamy. Cream cheese and heavy cream give the sauce a thick, velvety texture that clings to every noodle.
- Big flavor, pantry staples. Sun-dried tomatoes, garlic, and dried herbs add a lot of flavor without any fussy ingredients.
- Ready in about 30 minutes — perfect for a busy farmhouse dinner table.
- Easily stretched. Add chicken for a heartier main, or keep it vegetarian as written.
What Is Sun-Dried Tomato Pasta?
Sun-dried tomato pasta is a creamy Italian-American pasta dish built around oil-packed sun-dried tomatoes, which bring a concentrated, slightly tangy tomato flavor that’s much deeper than fresh tomatoes alone. Beyond flavor, sun-dried tomatoes are a good source of lycopene, an antioxidant tied to several health benefits. Paired with garlic, cream, and parmesan, the sun-dried tomatoes create a rich sauce that’s become a favorite in copycat versions of restaurant classics like Tuscan chicken pasta — but this version simplifies everything into a single skillet.
Ingredients for Creamy Sun-Dried Tomato Pasta
- Olive oil (optional) — use the oil straight from the sun-dried tomato jar instead for even more flavor
- Garlic — jarred minced garlic for convenience, or 6 fresh cloves, minced
- Sun-dried tomatoes — oil-packed, cut into small pieces
- Dried oregano and dried basil — the seasoning blend that keeps this from tasting flat
- Red pepper flakes (optional) — stir in with the herbs if you want some heat
- Short pasta — penne or fusilli hold the creamy sauce well
- Broth — chicken or vegetable, low-sodium so you can control the salt
- Heavy cream and cream cheese — the key to that extra-creamy texture
- Parmesan cheese — freshly grated melts smoother than pre-shredded
- Baby spinach (optional) — stirred in at the end for color and nutrition, or leave it out
- Salt and black pepper
(Full ingredient amounts are in the recipe card below.)
Kitchen Essentials: Skillet | Serving Dishes
How to Make Creamy Sun-Dried Tomato Pasta
- Sauté the garlic in olive oil (or oil reserved from the sun-dried tomato jar) until fragrant, about 30 seconds.
- Add the sun-dried tomatoes and seasoning — oregano and basil (plus red pepper flakes if you want heat) — and cook for a minute or two so the herbs bloom in the oil.
- Add the pasta and broth, bring to a boil, then simmer until the pasta is al dente and the liquid is mostly absorbed.
- Stir in the heavy cream and cream cheese over low heat until the sauce is smooth, then add the parmesan.
- Fold in the spinach, if using, season with salt and pepper, and taste before serving — sun-dried tomatoes and broth can vary in saltiness, so adjust as needed.
Tips for the Best Creamy Sun-Dried Tomato Pasta
- Use softened cream cheese, so it melts in smoothly instead of clumping.
- Stir the pasta occasionally while it simmers so it doesn’t stick to the bottom of the skillet.
- Taste before adding extra salt — the sun-dried tomatoes and broth both contribute sodium.
- Skip the separate olive oil and use the oil straight from the sun-dried tomato jar for extra flavor.
Variations
- Add protein: grilled chicken, shrimp, or crumbled Italian sausage all work well.
- Add greens: stir in the spinach as suggested, or stir in arugula off-heat for a peppery bite.
- Make it spicier: add the optional red pepper flakes, or increase to ¾ teaspoon for more heat.
- Lighten it up: substitute half-and-half for the heavy cream, though the sauce will be less thick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills, so reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen it back up. Enjoy this dish fresh, as cream-based sauces don’t freeze particularly well.
More Skillet Pasta Recipes You’ll Love
- One Pot Creamy Beef and Shells
- Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes
- Cheese Tortellini with Sausage, Spinach, Tomatoes and a Cream Sauce
- Cheesy Ground Beef Pasta Skillet Recipe
You can find even more in my skillet recipes and 30-minute meals categories.
Frequently Asked Questions
Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes, but rehydrate them in warm water for about 10 minutes first, then chop. You’ll lose the flavorful oil, so use plain olive oil in step one instead.
What pasta shape works best?
Short shapes like penne, fusilli, or rotini hold the creamy sauce best. Avoid very thin pastas like angel hair, which can turn mushy cooking directly in the broth.
Can I make this ahead of time?
It’s best made fresh since the sauce is creamiest right after cooking, but you can prep the garlic, sun-dried tomatoes, and measured seasonings ahead of time to speed things up.
Is this recipe gluten-free?
Swap in your favorite gluten-free short pasta and check that your broth is certified gluten-free — the rest of the ingredients are naturally gluten-free.
One-Skillet Creamy Sun-Dried Tomato Pasta
Ingredients
- 3 tbsp olive oil optional — or use oil reserved from the sun-dried tomato jar
- 2 tbsp jarred minced garlic or 6 fresh cloves, minced
- 1 cup sun-dried tomatoes oil-packed, cut into small pieces
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes optional, for heat
- 16 oz fusilli or another short pasta such as penne or rotini
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 8 oz cream cheese cubed and softened
- 1 cup grated parmesan cheese
- 3 cups baby spinach optional
- 1¼ tsp salt
- ½ tsp black pepper
Instructions
- Heat the olive oil (or oil from the sun-dried tomato jar) in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the sun-dried tomatoes, oregano, and basil (add the red pepper flakes here if using), cooking 1–2 minutes to release their flavor into the oil.
- Add the pasta and broth. Bring to a boil, then reduce to a simmer, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 12 minutes.
- Reduce heat to low. Stir in the heavy cream and cream cheese until fully melted and smooth, then stir in the parmesan.
- If using, add the spinach and stir until wilted. Season with salt and pepper, then taste and adjust — add more salt if needed.
Notes
- If using oil from the sun-dried tomato jar instead of plain olive oil, you can skip the separate olive oil altogether — just use 3 tbsp of the jar oil in step one.
- Make sure the cream cheese is softened so it melts smoothly — if it’s cold, cube it small and stir over low heat a bit longer.
- Taste before adding extra salt, since sun-dried tomatoes and broth vary in saltiness.
- Add grilled chicken or shrimp for protein.
- For heat, add the red pepper flakes with the oregano and basil.
- Spinach is optional — leave it out if you prefer.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
