Description
This One-Pan Sundried Tomato Pasta is a quick and flavorful meal made with penne or fusilli pasta cooked directly in savory chicken broth infused with garlic and sundried tomatoes. Finished with a creamy Parmesan sauce, this dish combines rich, tangy, and comforting flavors into a simple skillet meal perfect for a busy weeknight.
Ingredients
Scale
Pasta and Broth
- 12 oz pasta (penne or fusilli)
- 2 cups chicken broth
Sauce and Flavorings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Cook garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring occasionally until fragrant but not browned to release its aroma.
- Sauté sundried tomatoes: Add the chopped sundried tomatoes to the skillet and sauté for 2 minutes. This step helps to release their rich, tangy flavor and infuse the oil.
- Add broth and pasta: Stir in the chicken broth and bring it to a gentle simmer. Add the pasta directly into the skillet and cook uncovered according to the package instructions until al dente, stirring occasionally to prevent sticking.
- Make the sauce: Reduce the heat to low and stir in the heavy cream along with the grated Parmesan cheese. Cook for 3 to 5 minutes, stirring frequently, until the sauce thickens and evenly coats the pasta.
- Season and serve: Taste the pasta and season with salt and pepper as needed. Serve hot immediately for the best flavor and texture.
Notes
- Use penne or fusilli for best results as their shape holds the sauce well.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Be careful not to overcook the garlic to avoid bitterness.
- Adjust cream and Parmesan quantities to achieve preferred sauce thickness and richness.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
