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Creamy Garlic Butter Sun-Dried Tomato Pasta

Creamy garlic butter sun-dried tomato pasta with tender fettuccine or penne tossed in a silky parmesan cream sauce. Cook it in one skillet for tangy sun-dried tomatoes, a glossy texture, and restaurant-style flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

pasta (fettuccine or penne)
  • 1 lb pasta (fettuccine or penne)
butter
  • 4 tbsp butter
garlic
  • 4 garlic, minced
sun-dried tomatoes
  • 1 cup sun-dried tomatoes, chopped
heavy cream
  • 1 cup heavy cream
parmesan cheese
  • 0.75 cup parmesan cheese, grated
fresh basil
  • 1 fresh basil
salt and pepper
  • 1 salt and pepper

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the pasta according to package directions until tender. Before draining, reserve 1/2 cup pasta water.
Make the garlic butter sauce
  1. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes.
  3. Pour in the heavy cream and bring it to a gentle simmer, keeping it at a steady simmer rather than a hard boil.
  4. Stir in the grated parmesan cheese until melted and smooth.
Toss and serve
  1. Add the cooked pasta to the skillet and toss to coat thoroughly. Add reserved pasta water as needed to loosen the sauce to a silky consistency.
  2. Season with salt and pepper to taste, garnish with fresh basil, and serve warm with the sauce clinging to the pasta.

Notes

For the creamiest sauce, reserve pasta water and add it gradually while tossing until the sauce coats the pasta without getting thin. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of water or cream to loosen. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the parmesan slightly so the sauce stays smooth.