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One-Pan Sun-dried Tomato Pasta

Prep Time: 5 minutes - Cook Time: 10 Minutes - Total time: 15 minutes - Servings: 2 plates

Ingredients:

Ingredients:

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chicken stock or bone broth (for extra protein)
  • 1/2 cup half and half or whole milk (room temperature)
  • 1 (8 oz) jar sun‑dried tomatoes in oil, oil drained
  • 8 oz angel hair pasta
  • 1/3 cup parmesan cheese, grated
  • 2 tablespoons optional – softened cream cheese (for extra creaminess)
  • 1 tsp Italian seasoning
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp salt
  • Optional – 1/2 tsp red pepper flakes

Instructions

  1. In a large skillet over medium‑low heat, add the butter and garlic to the pan and sauté about 1 minute, or until fragrant.  
  2. Pour in the chicken stock, sun‑dried tomatoes, and seasonings.
  3. Slowly pour in the half and half, then bring to a gentle boil.
  4. Add the pasta, allowing it to sit for about 30 seconds until you can maneuver it down into the liquid without breaking the pasta.
  5. Let the pasta cook submerged in the simmering liquid for about 5 minutes.
  6. Reduce heat to a simmer. If using cream cheese, add it now and let it melt into the sauce.
  7. Continue cooking until the pasta is al dente.
  8. Sprinkle over the parmesan and add more salt and pepper if needed.
  9. If the pasta absorbs all the sauce and seems dry, add a splash more chicken stock or half and half to adjust the consistency. 

Notes:
You can use spaghetti or bucatini instead; cooking time may vary slightly.
To reheat: add a splash of chicken stock and/or half and half to the pasta before microwaving to rehydrate.

Recipe By: Austin, Mallory. One‑Pan Sun‑Dried Tomato Pasta. Bad Batch Baking, badbatchbaking.com/one‑pan‑sundried‑tomato‑pasta/#wprm‑recipe‑container‑14658.