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.
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.
Saute Aromatics: In a large skillet over medium‑low, melt butter. Add garlic and sauté 1 minute until fragrant.
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.
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.
Finish & Cheese: Once pasta is tender, sprinkle in Parmesan. Adjust seasoning with extra broth or half‑and‑half if needed for desired sauciness.
Calories: ~556 kcal
Carbohydrates: ~48 g
Protein: ~9 g
Fat: ~12 g