This Cherry Tomato Pasta is easy to make with fresh tomatoes and an amazing cream sauce with herbs, garlic, Parmesan, a hint of cream cheese, and more. It’s a ONE POT meal for ultimate convenience with restaurant-quality flavor.

Be sure to try my Sausage and Broccoli Pasta recipe next!

Cherry Tomato Pasta in a white skillet with a tomato cream sauce, herbs, and a spoon on the side.

Cherry Tomato Pasta

When I have cherry tomatoes on hand, I love making this Cherry Tomato Pasta! The tomato cream sauce is flavored with herbs, garlic, Parmesan, a hint of cream cheese and lemon juice, along with my favorite flavor enhancers. It’s a restaurant-quality dish that you can pair with chicken, pork, steak, shrimp, and more! 

The best part? It’s all made in ONE pot! Be sure to check out my pro tips below! Once this enters your kitchen, it won’t be leaving your rotation!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Melt the butter in a soup pot. Add tomato paste and garlic. Add the combined sauce mixture and bring to a boil.

A pot with garlic, butter, and tomato paste next to a pot with sauce being added to it.

Add the uncooked pasta and bring back to a gentle boil. Cook to al dente according to package instructions.

A pot with uncooked pasta in sauce next to a pot with cooked pasta in sauce.

Add the cream cheese and cherry tomatoes followed by the parmesan and lemon juice. Stir to combine. The sauce will continue to thicken upon standing. Serve!

A pot with pasta, cherry tomatoes, cream cheese, and sauce before and after being mixed together.

Pro Tips

  • Pasta: I use DeLallo Shellbow Pasta for this (a cross between shells and elbows 😁), but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Flavor Enhancers: The soy sauce, Dijon, and honey are flavor enhancers that you can’t taste outright.
  • Spinach makes a great addition to this, 2 packed cups can be added when the tomatoes are added.
  • Meat additions include cooked sausage, bacon, chicken, steak, and pork! Shrimp would also be delicious in this!
  • Serve this Cherry Tomato Pasta with my Chicken Milanese,  Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat exactly back to its original consistency but the flavor is great.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)

Cherry Tomato Pasta in a white pasta bowl with fresh basil in the background.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for stirring throughout this recipe.
  • Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Packaged grated cheese contains cellulose which prevents it from melting as well.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic.
  • Lemon Squeezer– Use fresh lemon juice over bottled if possible.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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A white skillet filled with Cherry Tomato Pasta in a tomato cream sauce with herbs.

Cherry Tomato Pasta

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
5 from 8 ratings
Servings: 4 people
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This ONE POT Cherry Tomato Pasta is easy to make with fresh tomatoes and a savory cream sauce with fresh herbs, garlic, Parmesan, and more. It's restaurant-quality flavor that your family will love!

Ingredients

US Customary - Metric

Sauce

  • 2 ¾ cups chicken broth
  • ¾ cup half and half
  • 1 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey, optional but recommended
  • ½ chicken bouillon cube
  • ¾ teaspoon EACH: dried basil, oregano, parsley
  • ¼ teaspoon EACH: dried thyme, onion powder, salt, pepper
  • 1 pinch crushed red pepper flakes

Pasta, etc.

  • 3 tablespoons butter
  • 2 tablespoons tomato paste
  • 4 cloves fresh garlic, minced
  • ½ cup Parmesan cheese, freshly grated
  • 3 tablespoons cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • ½ lb. Shellbow pasta, see notes
  • 2 cups cherry tomatoes, halved

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. This recipe goes quick, so you want to be ready.
  • Melt the butter in a soup pot over medium heat. Add the tomato paste and garlic. Stir continuously for 1 minute.
  • Add the combined sauce mixture in small splashes, stirring to incorporate.
  • Bring to a boil and add the pasta. Bring back to a gentle boil and cook uncovered according to package instructions. Run a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling to the bottom. Taste-test the pasta for doneness before proceeding.
  • Reduce heat to low. Add the tomatoes and cream cheese and stir to combine. Gradually add the Parmesan cheese, followed by the lemon juice. (The sauce will continue to thicken!)
  • Taste and season with additional salt/pepper if desired. Serve!

Notes

Pro Tips:
  • Pasta: I use DeLallo Shellbow Pasta for this (a cross between shells and elbows 😁), but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan:Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Lemon Juice:If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Flavor Enhancers:The soy sauce, Dijon, and honey are flavor enhancers that you can’t taste outright.
  • Spinach makes a great addition to this, 2 packed cups can be added when the tomatoes are added.
  • Meat additions include cooked sausage, bacon, chicken, steak, and pork! Shrimp would also be delicious in this!
  • Serve this Cherry Tomato Pasta with my Chicken Milanese,  Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat exactly back to its original consistency but the flavor is great.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 479kcal, Carbohydrates: 54g, Protein: 16g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 64mg, Sodium: 1385mg, Potassium: 521mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1168IU, Vitamin C: 21mg, Calcium: 209mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie