Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta
Ingredients
- 16 ounces spaghetti
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes, oil-packed and drained
- 2 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 1/2 cups milk
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- as needed red pepper flakes, for garnish, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the spaghetti is cooking, melt the butter in a separate large skillet or pan over medium heat.
⏱️ 1 min
- 3
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Stir in the drained sun-dried tomatoes.
⏱️ 1 min
- 5
Pour in the chicken broth, then add the softened and cubed cream cheese.
⏱️ 1 min
- 6
Add the milk, dried basil, and black pepper to the pan. Stir the mixture continuously, whisking gently, until the cream cheese has fully melted and the sauce becomes creamy and smooth.
⏱️ 5 min
- 7
Once the sauce is creamy, stir in the freshly grated Parmesan cheese until it is fully incorporated and the sauce is thickened.
⏱️ 2 min
- 8
Drain the cooked spaghetti and immediately add it to the pan with the creamy sauce.
⏱️ 1 min
- 9
Toss the spaghetti with the sauce until every strand is evenly coated.
⏱️ 2 min
- 10
Serve the pasta hot. Optionally, garnish with a sprinkle of red pepper flakes for a touch of heat.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pasta
- 16 ounces spaghetti
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes, oil-packed and drained
- 2 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 1/2 cups milk
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- as needed red pepper flakes, for garnish, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 2
While the spaghetti is cooking, melt the butter in a separate large skillet or pan over medium heat.
⏱️ 1 min - 3
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Stir in the drained sun-dried tomatoes.
⏱️ 1 min - 5
Pour in the chicken broth, then add the softened and cubed cream cheese.
⏱️ 1 min - 6
Add the milk, dried basil, and black pepper to the pan. Stir the mixture continuously, whisking gently, until the cream cheese has fully melted and the sauce becomes creamy and smooth.
⏱️ 5 min - 7
Once the sauce is creamy, stir in the freshly grated Parmesan cheese until it is fully incorporated and the sauce is thickened.
⏱️ 2 min - 8
Drain the cooked spaghetti and immediately add it to the pan with the creamy sauce.
⏱️ 1 min - 9
Toss the spaghetti with the sauce until every strand is evenly coated.
⏱️ 2 min - 10
Serve the pasta hot. Optionally, garnish with a sprinkle of red pepper flakes for a touch of heat.