One-Skillet Creamy Sun-Dried Tomato Pasta
A rich, extra-creamy pasta with sun-dried tomatoes, garlic, cream cheese, and parmesan — made entirely in one skillet, pasta and all.
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.