Name: One‑Pan Sun‑dried Tomato Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (from sun-dried tomato jar); 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1/3 cup sun-dried tomatoes in oil, chopped; 2 tablespoons tomato paste; 2 1/2 cups vegetable or chicken broth; 1 1/4 cups heavy cream; 8 oz rigatoni pasta (or other short pasta); 1/2 cup grated parmesan cheese; 2 cups fresh spinach; Salt and pepper to taste; Fresh basil, for garnish (optional)

Why You’ll Love One‑Pan Sun‑dried Tomato Pasta Recipe

This pasta combines tangy sun‑dried tomatoes, fresh garlic, creamy half‑and‑half (or milk), and Parmesan with delicate angel‑hair pasta — resulting in a light yet satisfying dish. It’s ideal for busy weeknights because it takes about 15 minutes and uses just one pan, so cleanup is easy. The recipe is also versatile: you can toss in shrimp, chicken, salmon or sausage for added protein, or stick with a vegetarian version for a lighter meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons butter
3 cloves garlic, minced
2 cups chicken stock (or bone broth)
1/2 cup half‑and‑half (or whole milk), room temperature
1 (8‑oz) jar sun‑dried tomatoes in oil, oil drained
8 oz angel hair pasta (or thin spaghetti/bucatini)
1/3 cup Parmesan cheese, grated
2 tablespoons softened cream cheese (optional — for extra creaminess)

Seasonings:

1 teaspoon Italian seasoning
1/2 teaspoon freshly cracked pepper
1/4 teaspoon salt
Optional: 1/2 teaspoon red pepper flakes for a bit of heat

Directions

In a large skillet over medium‑low heat, melt butter and sauté minced garlic about 1 minute — until fragrant.
Pour in the chicken stock, drained sun‑dried tomatoes, Italian seasoning, salt, pepper (and red pepper flakes if using). Then slowly pour in the half‑and‑half and bring to a gentle boil.
Add the pasta, letting it sit for about 30 seconds so you can gently push it into the liquid without breaking the strands.
Let the pasta cook submerged in simmering liquid for about 5 minutes. If using cream cheese, stir it in now and let it melt into the sauce. Continue to cook until pasta is al dente.
Once pasta is cooked, sprinkle over the grated Parmesan. Taste and add more salt or pepper if needed. If sauce has thickened too much or pasta absorbed most of the liquid, add a splash more chicken stock or half‑and‑half to loosen it up.

Servings and timing

Servings: 2 entrée servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Storage/Reheating

To reheat leftovers: add a splash of chicken stock and/or half‑and‑half before microwaving — this helps the pasta rehydrate and prevents the sauce from drying out or becoming clumpy.

Variations

Swap the stock for bone broth if you want extra protein.
Use spaghetti or bucatini instead of angel hair — cooking time may increase slightly.
Add cooked protein like shrimp, grilled chicken, salmon or sausage for a heartier meal.
Stir in fresh basil or a squeeze of lemon juice (or some lemon zest) before serving to brighten the flavors.
If you like a white‑wine sauce, start by sautéing garlic and sun‑dried tomato oil with a splash of dry white wine, let it reduce, then continue with the recipe.
For a richer sauce, include the optional cream cheese.

FAQs

What can I substitute for angel hair pasta?

You can use thin spaghetti or bucatini — though they may need a minute or two extra cooking time to become al dente.

Can I make this recipe vegetarian?

Yes — simply use vegetable broth instead of chicken stock (or bone broth) and skip any meat additions.

Is it better to use sun‑dried tomatoes in oil or dry sun‑dried tomatoes?

Sun‑dried tomatoes packed in oil are preferred for this recipe; they provide more flavor and integrate better into the sauce. If you use dry sun‑dried tomatoes, you may need to rehydrate them first and add a bit of extra oil or liquid.

What if the pasta absorbs the liquid too quickly and becomes dry?

You can stir in a splash more chicken stock or half‑and‑half toward the end of cooking, or when reheating leftovers, to rehydrate and loosen the sauce.

Can I add more vegetables to this pasta?

Yes — adding fresh or sautéed vegetables like spinach, zucchini, or cherry tomatoes can add color, texture, and nutrition.

Is it okay to add meat to this pasta?

Absolutely. Protein options like shrimp, chicken, salmon, or sausage pair well. Cook them separately or sauté them at the start before adding the liquid and pasta.

Can I use heavy cream instead of half‑and‑half or milk?

Yes — heavy cream will give a richer, creamier sauce. If using heavy cream, you might need to adjust the liquid slightly to get the right consistency.

What if I don’t have cream cheese — is it mandatory?

No — the cream cheese is optional and only used to add extra creaminess. The pasta will still turn out well without it.

How do I store leftovers and how long will they last?

Store leftover pasta in an airtight container in the fridge for up to 3–4 days. Before reheating, add a little stock or half‑and‑half to help restore the creaminess.

Can I double the recipe for more servings?

Yes — you can double (or triple) all ingredients to serve 4–6 people. Make sure your pan is large enough to accommodate the extra pasta and liquid so everything cooks evenly.

Conclusion

This One‑Pan Sun‑dried Tomato Pasta is the perfect quick‑and‑easy dish for busy nights: minimal ingredients, one pan, and a delicious balance of creamy, garlicky, and tangy flavors. Whether served simply or dressed up with added protein and fresh herbs — it’s a meal that’s satisfying and flexible. It’s a great option to keep in your regular rotation.