I love that this pasta cooks entirely in one pot, which means minimal cleanup and maximum flavor. I also enjoy how the sun dried tomatoes add depth while the cream cheese and milk create a silky, comforting sauce. It’s quick enough for busy nights but still feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ cup sun dried tomatoes 2 Tbsp butter 2 cloves garlic, minced 8 oz. fettuccine 1/2 tsp dried basil Freshly cracked pepper 2 cups chicken broth* 2 oz. cream cheese 1 cups whole milk 1/4 cup grated Parmesan
Directions
I start by chopping the sun dried tomatoes into small bite-sized pieces.
I add the butter and garlic to a deep skillet or Dutch oven and sauté the garlic over medium heat for about one minute, just until fragrant.
I add the fettuccine, sun dried tomatoes, dried basil, freshly cracked pepper, and chicken broth. If the pasta doesn’t fit flat, I break it in half so it can be submerged.
I place a lid on the skillet, increase the heat to high, and bring the broth to a boil. Once boiling, I stir the pasta, replace the lid, and turn the heat down to low to maintain a gentle simmer.
I let the pasta simmer for 7–10 minutes, stirring every couple of minutes and keeping the lid on, until most of the broth is absorbed and the pasta is tender.
With the heat still on low, I add the cream cheese in chunks and stir until melted. Then I add the milk and stir until the sauce becomes smooth.
I sprinkle in the grated Parmesan and stir until it melts into the sauce. I serve it with extra freshly cracked pepper.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.
Variations
I swap fettuccine for penne or rotini when I want a shorter pasta shape.
I add cooked chicken, shrimp, or Italian sausage when I want more protein.
I stir in spinach or kale during the last few minutes for extra greens.
I use vegetable broth and omit Parmesan for a vegetarian-friendly version (depending on the cheese used).
I add a pinch of crushed red pepper flakes when I want gentle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. I reheat the pasta gently on the stove over low heat or in the microwave, adding a splash of milk to bring the sauce back to a creamy consistency.
FAQs
How can I keep the pasta from sticking while it cooks?
I stir every couple of minutes and keep the lid on so moisture stays inside, helping the pasta cook evenly.
Can I use oil-packed sun dried tomatoes?
Yes, and I like to pat them dry before chopping. A little leftover oil adds great flavor.
Can I substitute the fettuccine for another pasta?
Yes, I often use linguine or penne, but I keep an eye on the liquid since shapes cook differently.
Can I make this recipe dairy-free?
I can use dairy-free cream cheese, plant milk, and a vegan Parmesan alternative.
Can I use water instead of chicken broth?
I can, but I find the broth adds much more flavor. If using water, I season more aggressively.
Can I add vegetables to this dish?
Yes, I often add spinach, mushrooms, or cherry tomatoes, depending on what I have.
Can I make this recipe in advance?
Yes, although I prefer it fresh. When reheating, I add a splash of milk to restore creaminess.
Why is my sauce too thin?
I let it simmer a bit longer on low heat, stirring until it thickens naturally.
Why is my sauce too thick?
I add small splashes of milk or broth until I reach the consistency I like.
Can I double the recipe?
Yes, as long as I use a larger pot so the pasta can be submerged and cook evenly.
Conclusion
I love how this one pot creamy sun dried tomato pasta delivers rich flavor, simple preparation, and a comforting bowl of pasta in just half an hour. It’s the kind of meal I turn to when I want something satisfying without fuss.
A rich, comforting one-pot creamy sun dried tomato pasta made in just 30 minutes with fettuccine, cream cheese, milk, and Parmesan for a silky, flavorful sauce.
Ingredients
1/2 cup sun dried tomatoes, chopped
2 Tbsp butter
2 cloves garlic, minced
8 oz fettuccine
1/2 tsp dried basil
Freshly cracked black pepper, to taste
2 cups chicken broth
2 oz cream cheese
1 cup whole milk
1/4 cup grated Parmesan
Instructions
Chop the sun dried tomatoes into small bite-sized pieces.
Add butter and minced garlic to a deep skillet or Dutch oven and sauté over medium heat for 1 minute until fragrant.
Add the fettuccine, sun dried tomatoes, dried basil, black pepper, and chicken broth. Break pasta if needed so it lies flat.
Cover the skillet, increase heat to high, and bring to a boil. Stir the pasta once boiling, replace the lid, and reduce heat to low.
Simmer for 7–10 minutes, stirring every couple of minutes, until most broth is absorbed and pasta is tender.
With heat on low, add cream cheese in chunks and stir until melted.
Add the milk and stir until the sauce becomes smooth.
Stir in grated Parmesan until melted. Serve topped with additional freshly cracked pepper.
Notes
Swap fettuccine for penne, rotini, or linguine.
Add cooked chicken, shrimp, or sausage for extra protein.
Stir in spinach or kale during the last few minutes.
Use vegetable broth and omit Parmesan for a vegetarian version.
Add crushed red pepper flakes for heat.
Leftovers reheat best with a splash of milk to restore creaminess.
