Description
A quick and creamy one-pan pasta dish featuring the tangy sweetness of sundried tomatoes, simmered with garlic, chicken broth, and enriched with heavy cream and Parmesan cheese. Ready in just 25 minutes, this comforting pasta makes a flavorful meal for any weeknight.
Ingredients
Scale
Main Ingredients
- 12 oz pasta (penne or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sundried tomatoes, chopped
- 2 cups chicken broth
- 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 minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Sauté sundried tomatoes: Add the chopped sundried tomatoes to the skillet and cook for another 2 minutes to allow their flavor to infuse the oil and garlic.
- Add broth and pasta: Stir in the chicken broth and bring the mixture to a simmer. Add the pasta and cook according to package instructions, usually around 10-12 minutes, until al dente, stirring occasionally to prevent sticking.
- Make the sauce: Reduce heat to low and stir in the heavy cream followed by the grated Parmesan cheese. Cook for 3-5 minutes until the sauce thickens slightly and evenly coats the pasta.
- Season: Taste and adjust with salt and pepper as desired. Serve the pasta hot for a creamy, flavorful meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use gluten-free pasta if needed for dietary restrictions.
- Reserve some pasta water before draining to adjust sauce consistency if it becomes too thick.
- Adding fresh basil or parsley as a garnish can enhance freshness and color.
- Use sundried tomatoes packed in oil for a richer flavor or rehydrate dry sundried tomatoes in warm water before chopping.
