This One-Pot Sun-Dried Tomato Spaghetti is a creamy, cheesy pasta dish packed with garlic, sun-dried tomatoes, and ricotta—all made in one pan for an easy meal!
There’s nothing better than a quick, flavorful meal that comes together in one pot, and this One-Pot Sun-Dried Tomato Spaghetti is exactly that. With rich, tangy sun-dried tomatoes, creamy ricotta, and savory parmesan, this dish feels elevated yet effortless—perfect for those nights when you need something delicious on the table fast.
If you love restaurant-quality pasta but don’t have the time (or energy) to deal with multiple pots and a pile of dishes, this recipe is for you. Everything—from the pasta to the sauce—cooks in one pot, creating a creamy, flavorful dish with minimal effort. The pasta absorbs all that goodness from the garlicky, herby broth, making every bite packed with rich, cheesy, sun-dried tomato flavor.
Why You’ll Love This One-Pot Pasta
Big Flavor, Minimal Effort – Sun-dried tomatoes bring a deep, concentrated tomato flavor that feels bold and satisfying without the need for a heavy sauce.
Ultra-Creamy & Comforting – A mix of ricotta, parmesan, and heavy cream creates the ultimate silky, cheesy sauce that clings to every strand of spaghetti.
One Pot, No Stress – No boiling water separately, no draining—just throw everything in one pot, stir, and let it all come together in under 30 minutes.
Customizable & Versatile – Keep it vegetarian or add grilled chicken, shrimp, or crispy pancetta for an extra protein boost.
This One-Pot Sun-Dried Tomato Spaghetti is the ultimate weeknight meal—easy, rich, and packed with flavor. It’s the kind of dish that feels fancy but takes minimal effort, making it perfect for busy nights when you still want something homemade and satisfying. Whether you enjoy it as-is or customize it with your favorite proteins, it’s guaranteed to become a go-to in your kitchen. Try it tonight and let me know how you love it!
One-Pot Sun-Dried Tomato Spaghetti
Ingredients
- 8 oz spaghetti
- 1 tbsp olive oil
- 3 tbsp butter
- 1 tbsp garlic minced
- 1 cup sun-dried tomatoes julienned
- 1 tbsp Italian seasoning
- 1 ¾ cups chicken broth
- 1 cup ricotta cheese
- ¼ cup heavy whipping cream
- ½ cup parmesan cheese
Instructions
- Add olive oil to a a large skillet or deep pan over medium heat and melt butter. Add the minced garlic and sauté for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and Italian seasoning, letting the flavors develop for another minute or two.
- Pour in the chicken broth and bring to a gentle simmer. Add the spaghetti, ensuring it is submerged in the liquid. Stir in the ricotta cheese, heavy cream, and parmesan, mixing until smooth and creamy. Add salt and pepper to taste. Cover and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking.
- Once liquid is thick and bubbly and almost absorbed add parmesan cheese, then turn off the heat. Serve hot, garnished with extra parmesan or fresh basil if desired.
