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Sun-Dried Tomato Pasta finished in white skillet
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5 from 1 vote

Sun-Dried Tomato Pasta

This creamy and delicious Sun-Dried Tomato Pasta is sure to be a hit with the entire family! It’s bursting with flavor and on the table in less than 30 minutes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6
Calories: 640kcal


  • 1 lb pasta cooked with ¼ cup pasta water reserved (we use fusilli)
  • 8 oz sun-dried tomatoes in oil drained and oil reserved
  • 1/4 cup sun-dried tomato oil from reserve the rest can be discarded
  • 1/2 tsp paprika
  • 2 Tbs garlic paste
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp salt plus more to taste
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded mozzarella freshly grated
  • 1 cup shredded parmesan freshly grated, plus more for serving
  • Fresh parsley for garnish


  • Cook the pasta according to package directions. Reserve ¼ cup pasta water, drain pasta, and set aside.
  • While the past is cooking, chop the sun-dried tomatoes to desired size and add to a large deep skillet with the oil, paprike, garlic paste, red pepper flakes, basil, oregano, and salt. Cook over medium heat, stirring frequently, for 3 to 4 minutes.
  • Pour in the chicken broth and cream and add in the cheeses and bring to a simmer, stirring frequently until the cheese has melted and the mixture has reduced by about half. About 10 minutes. The oil will sit on the top at first but will eventually blend as the cheese melts and the mixture reduces.
  • Add the cooked pasta to the sauce and toss to coat. Add additional salt to taste. If you find that the sauce is too thick, you can add some pasta water a little at a time to loosen it to desired consistency.
  • Serve with parmesan cheese and fresh parsley.


  1. Any pasta can be used. I used fusilli in this recipe and photos but penne, cavitappi or fettuccine are also great options! We’ve made it with all  but my kids prefer the fusilli or cavatappi for easier eating.
  2. It’s important to use sun-dried tomatoes in oil. We tried the regular packaged ones from the produce section in one of the test batches and it wasn’t as flavorful and they were a bit too chewy. The oil really makes all the difference in this recipe!
  3. Vegetable broth can be used in place of chicken if you want to keep this vegetarian. However, it does make the sauce a little more earthy in flavor.
  4. Chicken can be added to this recipe. You can cut up chicken into small pieces and saute them in a bit of the sun-dried tomato oil for about 2 to 3 minutes before adding the rest of the ingredients and cook for the additional 4 minutes. You can also add your favorite baked, grilled, or shredded chicken recipe after cooking the dish.
  5. DO NOT substitute heavy cream for milk or half and half, the sauce will never get truly creamy.


Calories: 640kcal | Carbohydrates: 70g | Protein: 23g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 857mg | Potassium: 943mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1525IU | Vitamin C: 48mg | Calcium: 365mg | Iron: 3mg