Description
A rich, velvety one-pot pasta made with sun dried tomatoes, fettuccine, cream cheese, milk, and Parmesan, creating a creamy, flavorful sauce with minimal effort and cleanup.
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
2 cups chicken broth
2 oz cream cheese
1 cup whole milk
1/4 cup grated Parmesan
Instructions
- Chop sun dried tomatoes into small pieces.
- In a deep skillet or Dutch oven, melt butter over medium heat and sauté minced garlic for 1 minute.
- Add fettuccine, chopped tomatoes, dried basil, pepper, and chicken broth. Break pasta in half if needed to submerge.
- Cover, bring to a boil, then reduce heat to low and simmer 7–10 minutes, stirring often, until most broth is absorbed and pasta is tender.
- Keeping heat on low, add cream cheese in small chunks and stir until melted.
- Pour in milk and stir until a smooth, creamy sauce forms.
- Add Parmesan and stir until fully melted and sauce thickens slightly.
- Finish with extra pepper and serve hot.
Notes
Add spinach or kale at the end for extra greens.
Stir in cooked chicken, sausage, or chickpeas for more protein.
Use penne or rotini instead of fettuccine as needed.
Use vegetable broth to make it vegetarian.
Keep heat low after adding dairy to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 388
- Sugar: 7g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
