One Pot Creamy Sun Dried Tomato Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
3876 kcal
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Course
Main Course
One Pot Creamy Sun Dried Tomato Pasta
Description
The pasta dish starts by sautéing minced garlic in butter until fragrant. Sun dried tomatoes chopped finely lend bites of concentrated tomato flavor throughout. Fettuccine pasta is added along with dried basil, cracked black pepper, and chicken broth. The pasta simmers covered, absorbing broth and softening evenly.
After the pasta is tender and most broth absorbed, cream cheese chunks are stirred in to melt, creating a rich, silky texture. Milk and grated Parmesan cheese follow, adding creaminess and a savory depth. The one-pot technique reduces cleanup and lets flavors meld as the cheese and tomatoes integrate into the sauce.
This pasta pairs well with light salads or steamed vegetables as a simple yet satisfying meal focused on creamy tomato taste and tender pasta texture. Using cream cheese along with milk and Parmesan provides a thick, smooth sauce without heaviness.
Broth can be made from Better Than Bouillon base for extra flavor. Breaking the pasta to fit in the pot helps ensure even cooking.
Ingredients
- ½ cup tomatoes $1.66, sun dried
- 2 Tbsp butter $0.26
- 2 cloves garlic $0.16, minced
- 8 oz. Fettuccine pasta $0.67
- 1/2 tsp basil $0.05, dried
- black pepper $0.05, freshly cracked
- 2 cups chicken broth $0.26
- 2 oz. cream cheese $0.30
- 1 cups milk $0.37, whole
- 1/4 cup Parmesan Cheese $0.44, grated
Instructions
- Chop the sun dried tomatoes into small bite-sized pieces.
- Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for about one minute, or until it is very fragrant.
- Add the fettuccine, sun dried tomatoes, dried basil, some freshly cracked pepper, and the chicken broth to the skillet. If needed, break the fettuccine in half to make sure it lays flat in the skillet and is submerged in broth.
- Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it reaches a boil, give the pasta a good stir, replace the lid, and turn the heat down to low or the lowest setting that maintains a simmer.
- Let the pasta simmer in the broth for 7-10 minutes, or until most of the broth is absorbed and the pasta is tender, stirring every couple of minutes and always replacing the lid.
- Keeping the heat on low, cut the cream cheese into chunks and stir it into the pasta. Once the cream cheese has melted, add the milk and stir until a smooth sauce forms. Finally, add the grated Parmesan over top and stir until it has melted into the sauce. Serve with extra freshly cracked pepper, if desired.
Notes
- Better Than Bouillon soup base is used to make flavorful chicken broth for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3876 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 387.6kcal | 19% |
| Carbohydrates | 51.9g | 17% |
| Protein | 13.5g | 27% |
| Fat | 14.68g | 23% |
| Sodium | 651.33mg | 27% |
| Fiber | 2.75g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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