One-Pan Sun-Dried Tomato Pasta 

This One-Pan Sun-Dried Tomato Pasta is a quick and easy weeknight go-to, combining tender angel hair pasta, garlicky richness, and the tang of sun-dried tomatoes—all made in one pan for minimal cleanup. It comes together in just about 15 minutes, using simple yet flavorful ingredients like chicken stock, half-and-half, parmesan, and herbs. Whether you're cooking for yourself or feeding a loved one, this comforting pasta hits all the right notes with ease. 

Ingredients

• 3 tablespoons butter
  
  

• 3 cloves garlic, minced
  
  

• 2 cups chicken stock (or bone broth for extra protein)
  
  

• ½ cup half-and-half (or whole milk), room temperature
  
  

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

• 8 oz angel hair pasta
  
  

• ⅓ cup grated Parmesan cheese
  
  

• 2 tablespoons softened cream cheese (optional, for extra creaminess)
  Seasonings:
  
  

• 1 teaspoon Italian seasoning
  
  

• ½ teaspoon freshly cracked pepper
  
  

• ¼ teaspoon salt
  
  

• ½ teaspoon red pepper flakes (optional)
  
  

Directions

1. In a large skillet over medium-low heat, melt the butter and sauté the garlic for about 1 minute until fragrant.

2. Stir in the chicken stock, sun-dried tomatoes, and seasonings. Slowly pour in the half-and-half, then bring to a gentle boil.
   
   

3. Add the pasta, letting it sit for ~30 seconds so you can gently push it into the simmering liquid without breaking it.
   
   

4. Let the pasta cook, fully submerged, for about 5 minutes. Reduce heat to a simmer; if using, stir in the cream cheese now and allow it to melt into the sauce. Continue cooking until the pasta is al dente.
   
   

5. Sprinkle over the Parmesan cheese, adjusting salt and pepper to taste. If the pasta absorbs too much liquid, add a splash more chicken stock or half-and-half to loosen the sauce.
   
   

Nutrients (per serving, yields 2 entrée-sized servings)

• Calories: 556.5 kcal
  
  

• Carbohydrates: 48 g
  
  

• Protein: 9 g
  
  

• Fat: 12 g