Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
