Why You’ll Love This Recipe

I love this recipe because it feels indulgent while being incredibly easy and budget-friendly. The sun dried tomatoes bring a deep, sweet-tart flavor, the broth-soaked fettuccine turns perfectly tender, and the cream cheese, milk, and Parmesan come together into a velvety sauce that clings to every strand. I also really appreciate that I only dirty one pot, which makes this a go-to when I want comfort food without a pile of dishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢½ cup sun dried tomatoes ($1.66)
▢2 Tbsp butter ($0.26)
▢2 cloves garlic, minced ($0.16)
▢8 oz. fettuccine ($0.67)
▢1/2 tsp dried basil ($0.05)
▢Freshly cracked pepper ($0.05)
▢2 cups chicken broth* ($0.26)
▢2 oz. cream cheese ($0.30)
▢1 cups whole milk ($0.37)
▢1/4 cup grated Parmesan ($0.44)

Directions

I start by chopping the sun dried tomatoes into small, bite-sized pieces so they distribute nicely throughout the pasta.

In a deep skillet or Dutch oven, I add the butter and minced garlic. I sauté the garlic over medium heat for about a minute, just until it becomes very fragrant but not browned.

Next, I add the fettuccine, chopped sun dried tomatoes, dried basil, a good pinch of freshly cracked pepper, and the chicken broth. If the fettuccine doesn’t fit flat in the skillet, I break it in half so it can sit submerged in the broth.

I place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it boils, I give the pasta a good stir to separate the strands, put the lid back on, and turn the heat down to low, or to the lowest setting that keeps it at a gentle simmer.

I let the pasta cook in the simmering broth for about 7–10 minutes, stirring every couple of minutes and replacing the lid each time. I stop when most of the broth is absorbed and the pasta is tender.

Keeping the heat on low, I cut the cream cheese into small chunks and stir it into the pasta until it melts and starts to form a creamy base. Then I pour in the milk and stir until a smooth, velvety sauce coats the pasta. Finally, I sprinkle the grated Parmesan over the top and stir again until it melts into the sauce. I finish with extra freshly cracked pepper if I’m in the mood for a little extra bite.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Each serving is about 387.6 calories.

Variations

I sometimes add a handful of baby spinach or kale at the end and let it wilt into the sauce for extra greens. When I want more protein, I stir in cooked chicken, Italian sausage, or chickpeas. I also like swapping fettuccine for penne or rotini if that’s what I have on hand. For a stronger herb note, I add a pinch of red pepper flakes with the basil or finish with some fresh basil leaves.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I warm the pasta gently in a skillet over low heat or in the microwave, adding a splash of milk or water to loosen the sauce if it has thickened. I stir as it warms so the creaminess returns, and I sometimes add a little extra Parmesan on top before serving.

FAQs

Can I use a different pasta shape?

Yes, I often use short pasta like penne or rotini. I just keep an eye on the liquid and cooking time, since different shapes can cook a bit faster or slower.

Do I have to use whole milk?

I prefer whole milk for the creamiest texture, but I sometimes use 2% milk. If I do, I accept that the sauce may be slightly less rich.

Can I make this vegetarian?

Yes, I simply swap the chicken broth for vegetable broth. The flavor stays rich and satisfying.

Why cook the pasta in the broth instead of separately?

I like cooking the pasta in the broth because it absorbs all the flavor and releases starch directly into the liquid, which helps create a naturally silky sauce.

How do I keep the sauce from curdling?

I keep the heat low when I add the cream cheese and milk and stir constantly. I avoid boiling the sauce once the dairy is in.

Can I use sun dried tomatoes packed in oil?

Yes, I often do. I drain them well before chopping, and sometimes I even reduce the butter slightly since the tomatoes bring some oil with them.

How can I make the sauce thicker?

If I want a thicker sauce, I let it simmer on low for a couple of extra minutes after the Parmesan is added, stirring until it reduces slightly.

Can I add more cheese?

Definitely. I sometimes add extra Parmesan at the end or on each serving for an even cheesier dish.

Can I double the recipe?

Yes, I double everything and use a larger deep skillet or Dutch oven. I just make sure the pasta is mostly submerged and stir frequently so it cooks evenly.

What if the pasta isn’t tender when most of the broth is gone?

If that happens, I add a small splash of extra broth or water and keep simmering, stirring as I go, until the pasta reaches the tenderness I like.

Conclusion

I love making this One Pot Creamy Sun Dried Tomato Pasta because it delivers big flavor with minimal effort, cleanup, and cost. The combination of tangy sun dried tomatoes, tender pasta, and luscious creamy sauce makes it feel like a special meal, even on the busiest nights. It’s a comforting, dependable recipe I’m always happy to come back to.