This creamy sun-dried tomato pasta is a quick and easy dinner made with jarred sun-dried tomatoes, cream cheese, garlic, and parmesan. The sauce cooks in one pan while the pasta boils, giving you a rich, smooth, homemade pasta in about 20 minutes.
I make this easy pasta dish when I want something fast but still homemade. Jarred sun-dried tomatoes are one of my favorite shortcuts because they add a lot of flavor without extra work. Combined with cream cheese, cream, and parmesan, they make a thick, creamy sauce that tastes like it took much longer to cook.
Ingredients
See the recipe card for exact amounts.
- Sun-dried tomatoes: I use the jarred sun-dried tomatoes packed in oil. They are softer and have better flavor than the dry version. The little bags of the dry version are a bit harder for me to find.
- Dried basil: Basil and tomato are a classic combination.
- Red pepper flakes: Optional, but adds a little heat that I like.
- To make the creamy sauce, we’ll use about a quarter of a block of cream cheese, a bit of heavy cream, some of the pasta water, and some Parmesan cheese.
Jacqueline’s Tip
Do you hate mincing garlic using a knife?
Use a microplane or the smallest side of your block grater to mince the garlic.
Variations
- Add cooked chicken for a full meal.
- Add spinach at the end for extra vegetables.
- Add mushrooms for more flavor.
- Use penne or rigatoni instead of long pasta.
- Use half-and-half instead of cream for a lighter sauce.
Tips for the best creamy pasta
- Use jarred sun-dried tomatoes for the best flavor
- Do not skip the pasta water. It helps the sauce stick to the noodles
- Add the cream slowly so the sauce stays smooth
- Serve right away for the creamiest texture
If the sauce gets too thick, add more pasta water or cream.
If the sauce is too thin, simmer for another minute or add more parmesan.
How to make creamy sun-dried tomato pasta
Watch the video in the recipe card to see exactly how to make this recipe.
- Cook the pasta according to the package instructions. Save about ½ cup of the pasta cooking water before draining.
- While the pasta cooks, make the sauce. Heat a large skillet over medium heat and melt the butter.
- Add the chopped sun-dried tomatoes and cook for 1 to 2 minutes.
- Add the garlic, basil, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add the cream cheese and stir until it starts to melt.
- Add a few tablespoons of the cream and stir until the cream cheese becomes smooth. Add the rest of the cream and about ¼ cup of the pasta water.
- Bring to a gentle simmer and stir until the sauce is smooth. Add more pasta water if the sauce is too thick.
- Add the cooked pasta to the pan and toss to coat.
- Add the parmesan cheese and mix well.
- Serve right away while the sauce is creamy.
Tip: As the sauce cools, the pasta will absorb the sauce, as you can probably see in my photos. Add a splash of cream or pasta water to loosen it if needed.
Storage
Store leftovers in the fridge for up to 3 days.
The pasta will absorb the sauce as it sits.
To reheat, add a splash of cream, milk, or water and warm slowly in a pan or microwave.
What to serve with sun-dried tomato pasta
This is a rich, creamy pasta, so I usually serve it with something simple on the side. Roasted vegetables, spinach salad, garlic bread or focaccia, baked chicken, shrimp, or steamed broccoli are all good options.
Recipes FAQs
Bucatini is a long hollow pasta shape, similar to spaghetti.
If you don’t have bucatini noodles you can replace them with spaghetti, spaghettini, Fettucine, or linguine.
Sun-dried tomatoes are tomatoes that have been dried to concentrate their flavor. The jarred version packed in oil is best for this recipe.
You can, but the sauce will be thinner. Add a little extra cream cheese to help thicken it.
Yes. Cook the meat separately and add it at the end.
More Pasta Recipes
If you’ve made this Creamy Sun-Dried Tomato Pasta recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Creamy Sun Dried Tomato Pasta
Ingredients
- 2 tablespoons butter
- ½ cup jarred sun dried tomatoes chopped
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ⅛ tsp red pepper flakes
- 2 oz cream cheese cubed
- ⅔ cup heavy cream
- ¼ cup grated Parmesan cheese
- 16 oz bucatini noodles 454 grams, or other long pasta
Instructions
- Cook the pasta according to the package directions in salted water. Before draining, reserve about ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Heat a large skillet over medium heat and melt the butter.
- Add the chopped sun-dried tomatoes and cook for 1 to 2 minutes, stirring occasionally.
- Add the garlic, dried basil, and red pepper flakes. Cook for about 30 seconds, just until the garlic smells fragrant. Do not let the garlic brown.
- Add the cream cheese and stir until it starts to melt.
- Add a few tablespoons of the cream and stir until the cream cheese becomes smooth. Add the remaining cream and about ¼ cup of the pasta water. Stir well and bring to a gentle simmer.
- Let the sauce cook for 1 to 2 minutes until smooth and slightly thickened. Add more pasta water if the sauce looks too thick.
- Add the cooked pasta to the skillet and toss to coat the noodles in the sauce.
- Add the parmesan cheese and stir until melted and combined.
- Serve immediately while the sauce is creamy.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
