Description
This creamy, flavorful pasta is your new go-to for busy weeknights. It’s made in one pan, ready in just 15 minutes, and packed with the rich, tangy flavor of sun-dried tomatoes. The best part? Minimal cleanup and maximum comfort.
Ingredients
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3 tablespoons butter
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3 cloves garlic, minced
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2 cups chicken stock or bone broth (for extra protein)
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½ cup half-and-half or whole milk, room temperature
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1 (8 oz) jar sun-dried tomatoes in oil, oil drained
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8 oz angel hair pasta*
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⅓ cup grated Parmesan cheese
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2 tablespoons softened cream cheese (optional, for extra creaminess)
Seasonings
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1 teaspoon Italian seasoning
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½ teaspoon freshly cracked black pepper
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¼ teaspoon salt
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½ teaspoon red pepper flakes (optional, for heat)
Instructions
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Sauté Aromatics: In a large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
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Build the Sauce: Pour in the chicken stock, drained sun-dried tomatoes, and all the seasonings. Stir to combine. Slowly add the half-and-half and bring to a gentle boil.
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Add the Pasta: Add the angel hair pasta directly to the skillet. Let it sit for 30 seconds, then gently press it down as it softens, ensuring it’s fully submerged without breaking.
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Simmer: Cook the pasta in the simmering liquid for about 5 minutes. Reduce heat to low, stir in cream cheese (if using), and continue cooking until the pasta is al dente and the sauce is thickened.
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Finish & Serve: Sprinkle in the Parmesan cheese. Stir until melted and incorporated. Taste and adjust seasoning if needed. If the sauce thickens too much, add a splash of chicken stock or half-and-half to loosen it.
Notes
Pasta Swap: Spaghetti or bucatini can be used instead of angel hair—just extend the cooking time slightly.
Sun-Dried Tomatoes: For a more intense flavor, try chopping the tomatoes before adding them.
Cream Cheese Tip: For extra creaminess, don’t skip the cream cheese—especially if you’re using milk instead of half-and-half.