Easy One-Pan Sun-dried Pasta

This sundried tomato pasta is designed to deliver a rich and creamy dinner using just one pan, making busy weeknights or impromptu meals effortlessly satisfying. The sauce comes together quickly with butter and garlic creating a fragrant base, then sundried tomatoes and chicken stock add a wonderful tang and depth. Adding half and half gives the dish a creamy texture without the heaviness of cream, while cooking the pasta directly in the sauce infuses every bite with flavor. Optional cream cheese melts smoothly in to elevate the sauce, finished off with fresh parmesan for a deliciously cheesy touch.

I first made this on a hectic evening and was amazed at how quickly it came together. Now it's a favorite that friends always ask me to prepare because it tastes like a lot more effort went into it than it actually took.

Ingredients

• Butter: which forms a rich and savory foundation choose real unsalted varieties for best flavor
• Fresh garlic: for a strong fragrant depth fresh is ideal but jarred minced garlic works well in a pinch
• Chicken stock or bone broth: to add savory undertones using low sodium allows better seasoning control
• Half and half or whole milk: to create a smooth creamy sauce bring to room temperature for easier blending
• Sun dried tomatoes: packed with tangy sweetness and intense flavor drain off excess oil for balance
• Angel hair pasta: that cooks fast and soaks up the sauce feel free to substitute spaghetti or bucatini just adjust cooking time
• Parmesan cheese: freshly grated for optimal taste and melt authentic Parmigiano Reggiano is best when available
• Cream cheese: optional but brings extra silkiness use full fat and soften beforehand for even melting
• Italian seasoning: provides an herbaceous blend fresh jars lend more vibrant flavor
• Freshly cracked black pepper and a pinch of salt: to season grinding fresh adds a bright heat
• Red pepper flakes: optional for a subtle kick

Instructions

Sauté the Garlic and Butter:

Melt the butter over medium low heat in a large skillet. Add minced garlic and cook gently for about one minute until golden and fragrant. Be patient here as this slow cooking releases the garlic's flavor which becomes the heart of the sauce.

Simmer the Saucy Components:

Pour in the chicken stock sun dried tomatoes Italian seasoning freshly cracked pepper salt and red pepper flakes if using. Stir so the ingredients combine. Slowly pour in the half and half warming the dairy gently to prevent curdling. Increase heat until the mixture just begins to boil gently.

Nestle in the Pasta:

Place the angel hair pasta into the skillet all at once. Allow it to rest for thirty seconds before pushing it into the liquid. This helps prevent the noodles from breaking and lets them soften evenly in the sauce.

Cook to Creamy Perfection:

Let the pasta cook in the simmering sauce for about five minutes. Reduce heat to low simmer. If you are using cream cheese add it now. Stir continuously until the cheese melts and the pasta is cooked al dente in a thick glossy sauce.

Finish with Cheese and Adjust:

Sprinkle grated parmesan all over the skillet. Stir to combine the cheese with the sauce. Taste and adjust seasoning with more salt and freshly cracked pepper if needed. If the sauce feels too thick add a small splash of chicken stock or half and half to loosen it up.

Sundried tomatoes are my favorite ingredient here because their tangy sweetness adds a powerful punch with almost no effort. A funny memory I have is my kids sneaking sundried tomatoes straight from the cutting board before I could get them into the pan. I always keep an extra jar on hand now.

Storage Tips

Let any leftovers cool fully before transferring to an airtight container. Refrigerate for up to three days. Before reheating stir in a splash of broth or milk to revive the creamy texture and prevent dryness whether using the stove or microwave.

Ingredient Substitutions

Swapping angel hair pasta for spaghetti or bucatini works well just increase cooking time by a few minutes as needed. For a vegetarian version use vegetable stock instead of chicken broth and replace parmesan with nutritional yeast for a cheesy flavor.

Serving Suggestions

Pair this pasta with a crisp green salad or steamed asparagus for a vibrant contrast. Add protein by throwing in shredded cooked chicken or toss in fresh baby spinach a couple of minutes before it finishes cooking. Toasted pine nuts sprinkled on top add a lovely crunch and extra richness.

This sundried tomato pasta has become a fantastic goto when I need a meal that feels indulgent but doesn't take hours or a long list of ingredients. I love that it's flexible for different tastes and that every time I make it it surprises me how good it tastes with such little fuss.

FAQs About This Recipe

→ Can I use other pasta types instead of angel hair?

Yes, spaghetti or bucatini work well as alternatives. Just adjust the cooking time slightly to ensure the pasta reaches the desired tenderness.

→ What can I add for extra creaminess?

Softened cream cheese can be stirred in near the end of cooking for a smooth, luscious texture that enriches the sauce.

→ How do I prevent the pasta from sticking during cooking?

After adding pasta to the simmering liquid, gently push it down and let it soften evenly; this avoids snapping and sticking issues.

→ Can I use broth other than chicken stock?

Bone broth is a great substitute that enhances protein content and adds rich flavor to the sauce.

→ How should I reheat leftovers to maintain texture?

Add a splash of chicken stock or half and half and gently reheat on the stove or microwave to revive the creamy sauce and keep the pasta moist.