If you’re looking for a one-pot, creamy, and utterly delicious Creamy sun dried tomato pasta recipe, you’re in for a treat. I love how the sun-dried tomatoes become the star of the dish, intensifying their naturally sweet and slightly tart flavors, while the garlic, basil, and cream create a rich, cozy, and dreamy sauce. I almost hesitated to share this easy recipe because it feels like a special, yet simple, weeknight meal, but after seeing how my family craved it in just 20 minutes, I knew I had to.
Using leftover oil from the sun-dried tomatoes to sauté chicken and veggies adds an extra layer of flavor, while the chewy, small gnoccheti sardi shapes provide a satisfying texture in every bite and makes this creamy sun-dried tomato pasta recipe more delicious. Top it with a generous handful of freshly-grated parm or mozzarella and parmesan cheese, and you have a perfect, light dish that looks as good as it tastes. I always picture this one-pot batch served together on the table during holiday dinners or weeknight meals, with kids and adults noticing the strong, sun-dried tomato flavors and savoring each bite, making it one of my favorite recipes alongside my Creamy Mushroom and Spinach Orzo Recipe for a cozy evening.
Why You’ll Love It?
What makes this easy Creamy Sun Dried Tomato Pasta recipe so special is that it comes together in just 20 minutes with a jar of sun-dried tomatoes and a few simple ingredients you probably already have as pantry staples on hand or tucked away in the fridge. The creamy sauce is so delicious and irresistible that my family always gobble it up before I can even sneak a second helping, making it a dish that feels effortless yet truly satisfying.
Ingredients for One Pot Creamy Sun-Dried Tomato Pasta:
Here’s how I break down the ingredients for this one pot pasta recipe, keeping the flavors balanced and the cooking simple:
Pasta:
- Small shape pastas like gnoccheti sardi, orzo, orrechiette, lumachine, anelli, tubetti rigate, penne, bowtie, rotini, or whole wheat options
- Each shape offers a unique chewy texture and different cooking times
- Always cook until al dente, following package instructions
Chicken:
- Boneless breasts or thighs, cut into bite-sized pieces
- Lightly sauté in oil before adding to the pasta
- Brings a hearty balance to the dish
Seasonings & Herbs:
- Salt and pepper as a base
- Italian seasoning for depth
- Fresh garlic, basil, and oregano
- Crushed red flakes or a pinch of chili for a subtle hint of heat
- Add 3 cloves of garlic or try powder for convenience
- Roasted garlic also works, adding an umami punch
Vegetables:
- Sun-dried tomatoes (from a jar, ideally oil-packed with extra virgin olive)
- Onion and baby bella mushrooms, both saute-friendly
- Greens like a bunch of spinach or kale, added at the end until wilting
Liquids & Base:
- Vegetable broth, water, or a splash of white wine (optional) to build flavor
- A simple flour thickening sauce helps the cream bind
- Heavy cream with a splash of butter for a cozy, decadent finish
Cheese:
- Parmesan, mozzarella, or freshly-grated parm
- A final sprinkling makes each dish extra delicious
Serving:
- Ladle the pasta into a warm bowl for each serving
- Top with extra cheese and herbs to recreate that restaurant-style vibe at home
- A homemade touch makes this meal special and perfectly seasoned for everyone
How to Make Creamy Sun-Dried Tomato Pasta (Step-by-Step):
Step 1: Cooking Pasta:
Start by cooking pasta until tender, then drain while saving 1 cup water from the pot for later.
Step 2: Heat and Garlic:
In a large skillet over medium heat, melt butter and sauté garlic until fragrant, making the base for your dish. Also, cook the chicken if you are adding this, and cook until its color gets brownish.
Step 3: Building the Roux:
Whisk flour until it turns lightly browned, then add a splash of white wine or chicken broth so everything gets well incorporated.
Step 4: Creamy Sauce:
Stir cream, tomatoes, and cheese together, letting the mixture melt into a smooth sauce with oregano, pepper flakes, and fresh basil.
Step 5: Season and Toss:
Season salt to taste, then toss the pasta into the pan, adding some cooking liquid if you want to keep the sauce a little thin.
Step 6: Add-ins and Finish:
For a delicious mix, add spinach, squeeze in fresh lemon, and top with grated parmesan.
Step 7: Protein Options:
Keep the recipe vegetarian or add protein like Italian sausage or shrimp, seasoned with a blend of dried thyme, rosemary, sage, smoked paprika, and chili for a flavorful boost.
Step 8: Serving:
This simple dish is perfect for busy weeknights, yet fancy enough for holiday dinners with friends and family. I made it at friend’s gathering in Colorado for my brothers and cousins, and it was so loved we had to repeat it every year.
How to make Sun-dried tomato pasta:
Here is the visual explanation of one of the best recipes you’re gonna taste:
Tips for Making This Pasta Perfectly Creamy:
Choosing the Right Shape:
Picking a shape like gnocchetti sardi makes a big difference, as it holds the creamy sauce beautifully compared to other pastas.
Cooking Time Matters:
Cook the pasta until fully al dente, usually 10 to 11 minutes, while watching the time closely so it doesn’t over-soften.
Balancing Liquid:
The ratios of liquid are often tricky—too much broth or water calls for excess cooking, resulting in a soupier sauce.
Stirring Frequently:
Make sure to stir frequently as the pasta continues to soak up flavors, helping it cook evenly over the minutes of heat.
Adjusting Spice:
For a little kick, add crushed red pepper flakes—about 1/2 teaspoon gives a subtle hint, but you can always double it for a spicier taste.
Recipe Variations & Substitutions
- Keep it simple and close to traditional by adding Italian sausage (links or ground).
- Try a plant-based version with lots of veggies such as asparagus, bell pepper, broccolini, eggplant, peas, yellow squash, or zucchini.
- For more protein, cook chicken breasts with paprika, brown them, slice, then add back into the creamy sauce.
- Swap in shrimp—use about ½ pound uncooked, cook until pink and opaque, splash with lemon juice, then set aside and fold back before you serve.
- Add crisp bacon strips; save the grease, crumble, and stir into the pasta for bold flavor.
- Make a lighter or gluten-free alternative by using roasted veggies or spinach (1 cup wilted) as the main star.
- Finish with extra touches: a sprinkling of pine nuts, toasted until golden, plus fresh herbs like rosemary, tarragon, thyme, oregano, or basil.
- These little additions make each serving one of my favorite and most delicious ways to enjoy creamy sun-dried tomato pasta.
Make Ahead, Storage & Reheating Tips:
Whenever I make Creamy Sun Dried Tomato Pasta or even my favorite Creamy Italian Sausage Penne Pasta, I always make a bit extra because the leftovers taste just as good the next day. To keep them fresh, I store the pasta in an airtight container in the fridge, and it easily stays good for up to 3 days. When it’s time to reheat, I find using a large skillet on the stove works best—just add a small splash of pasta water or even chicken stock to bring back that silky texture. If I’m short on time, the microwave does the job too, but I always stir halfway through so the sauce heats evenly.
What to Serve with Creamy Sun-Dried Tomato Pasta:
When I prepare my Creamy Sun Dried Tomato Pasta, I always think about turning it into a full meal by pairing it with light but flavorful sides. Here are some points that you can consider while serving pasta…
- Fresh salad is always a delightful choice, whether it’s kale, classic caesar, or arugula with balsamic and cherry tomato halves.
- Roasted brussels sprouts work well as light sides and balance the creamy pasta recipe.
- Warm crusty bread pairs perfectly, especially to soak up the sauce when the meal is served.
- Over the years of enjoying Italian dishes, I’ve found these are the best pairings, even when cooking for 40+ guests.
More Pasta Recipes You’ll Love:
1. Spicy Creamy Italian Sausage Pasta
2. Ground Turkey Spaghetti with Marinara
4. Chicken Sausage and Penne Pasta
FAQs about Creamy Sun Dried Tomato Pasta:
How long will creamy tomato pasta last in the fridge?
From my kitchen experience, I always keep leftovers of creamy tomato pasta well refrigerated in an airtight container, and they stay good for about four days. Over time, the noodles may soak up the sauce, so when you reheat on low-medium heat using a stovetop or microwave, just add a small splash of water or broth to loosen it back to creamy perfection.
Do sun-dried tomatoes have to be refrigerated after opening?
Once opened, I always refrigerate my sun-dried tomatoes, especially if they are packed in oil, to prevent mold or spoilage. Their shelf life can vary, but keeping them fully submerged in oil inside an airtight container and following the product label storage instructions is recommended; still, I watch for signs like a foul smell to know if they’re past the safe use-by timeframe.
How to make creamy sundried tomato pasta sauce?
- Warm 2 tbsp of sun-dried tomato oil in a large skillet.
- Add paste, mix, and stir until combined.
- Pour in heavy cream and let it cook until the sauce thickens enough to coat the back of a spoon.
- Serve with your favorite pasta, along with chicken or vegetables if you like.
Can you leave creamy pasta out overnight?
For food safety, it’s essential to store cooked pasta properly because bacteria multiply quickly in the danger zone of 40–140 degrees Fahrenheit. I never leave it at room temperature beyond two hours; the safest way is to keep it hot after cooking or refrigerate right away.
What makes pasta creamy?
I’ve learned that pasta turns creamy with the right addition of ingredients like heavy cream, cheese, or even a simple roux made from butter and flour. The magic is in emulsification, where starchy water, emulsifiers, or natural thickeners help bind fats and liquids, and with gentle whisking and melting, the sauce develops a smooth, rich consistency.
What to add to creamy tomato pasta?
I often find that roasting tomatoes first concentrates their flavour and brings out a natural sweetness that pairs beautifully with garlic. For richness, I like stirring in mascarpone or parmesan, and finishing with fresh basil gives the sauce a perfectly balanced and more creamy taste.
