One‑Pan Sun‑Dried Tomato Pasta 

This One‑Pan Sun‑Dried Tomato Pasta from Bad Batch Baking is a quick, creamy, and flavorful dish that comes together in just 15 minutes. Featuring tender angel-hair pasta simmered in a velvety sauce of butter, garlic, chicken broth, sun-dried tomatoes, and half-and-half, it’s a fuss-free comfort meal. Topped with Parmesan and a squeeze of optional cream cheese, it’s perfect solo or dressed up with chicken, shrimp, or fresh herbs. Ideal for busy weeknights, it’s minimal cleanup and maximum taste. 

Ingredients

• 3 Tbsp butter
  
  

• 3 cloves garlic, minced
  
  

• 2 cups chicken stock (or bone broth)
  
  

• ½ cup half‑and‑half (or whole milk)
  
  

• 1 (8 oz) jar sun‑dried tomatoes (packed in oil), drained
  
  

• 8 oz angel‑hair pasta*
  
  

• ⅓ cup freshly grated Parmesan cheese
  
  

• (Optional) 2 Tbsp softened cream cheese
  
  

• Seasonings: 1 tsp Italian seasoning, ½ tsp salt, ½ tsp freshly cracked pepper
  
  

• (Optional) ½ tsp red pepper flakes for heat
  
  

*You can substitute spaghetti or bucatini; cooking time may vary. 

Directions

1. Saute Aromatics: In a large skillet over medium‑low, melt butter. Add garlic and sauté 1 minute until fragrant.
   
   

2. Add Liquids & Tomatoes: Stir in chicken stock, drained sun-dried tomatoes, Italian seasoning, salt, pepper, and, if using, red pepper flakes. Pour in half‑and‑half and gently bring to a simmer.
   
   

3. Cook Pasta: Add pasta, letting it sit briefly before pressing into liquid. Simmer for ~5 minutes submerged, then reduce heat and continue cooking until al dente. If using, stir in cream cheese halfway through to enrich the sauce.
   
   

4. Finish & Cheese: Once pasta is tender, sprinkle in Parmesan. Adjust seasoning with extra broth or half‑and‑half if needed for desired sauciness. 

Nutrients (estimated per serving; yields 2 servings)

• Calories: ~556 kcal
  
  

• Carbohydrates: ~48 g
  
  

• Protein: ~9 g
  
  

• Fat: ~12 g