Creamy Tomato Pasta

This Creamy Tomato Pasta recipe is an easy 20-minute meal that pairs perfectly with chicken, shrimp, spinach, mushrooms, and more!

Be sure to serve this with my Baked Chicken Parmesan and Cheesy Garlic Bread.

A skillet with creamy tomato pasta with kitchen tongs.

Creamy Tomato Pasta

I’ve been making this recipe for years. It’s one of those that you can pair with almost anything. (I love serving it with my Baked Chicken Parmesan or Chicken Milanese with some Cheesy Garlic Bread.)

I always have the ingredients on hand no matter what, so I can pull this recipe out anytime I’m in a dinner rut. I can’t pass up a recipe that takes 30 minutes or less.

Check out how easy this is!

Ingredients

See bottom of post for the recipe card with ingredient quantities and full instructions.

  • Olive Oil
  • Garlic
  • Diced Tomatoes- undrained
  • Dried Oregano
  • Dried Basil
  • Salt/Pepper
  • Red Pepper Flakes- optional
  • Chicken Broth
  • Tomato Paste
  • Cream Cheese- softened 
  • Parmesan Cheese- grate it into a fine powder from a block
  • Thin Spaghetti

How to Make It

Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.

Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.

Cooking garlic in a skillet next to a skillet with ingredients to make creamy tomato pasta.

Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.

Whisk in half of the Parmesan cheese.

Adding cream cheese and Parmesan cheese to a skillet for creamy tomato pasta.

Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.

Once the pasta is done, drain it and stir it into the sauce.

Serve alongside the remaining Parmesan cheese.

Adding spaghetti to a cream sauce for creamy tomato pasta.

Pro Tips

  • I use slightly less than a 1/2 lb. of pasta because I love extra sauce.
  • Feel free to boil 1/2 pound of pasta and add it in gradually until you’ve achieved the sauce/pasta ratio that you prefer. The pasta continues to absorb the sauce as it stands.
  • You can also saute a finely diced onion in olive oil for 5 minutes at the beginning, prior to adding the garlic.
  • Additional ingredient options include spinach, mushrooms, bell peppers or cooked sausage/chicken.

Storage

  • Store in an airtight container and refrigerate for up to 3 days. 
  • This pasta can be frozen, if possible, freeze the sauce separately and boil fresh pasta for serving.

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A white plate filled with creamy tomato pasta with a fork on the side.

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A skillet with creamy tomato paste topped with fresh parsley.

Creamy Tomato Pasta

5 from 4 votes
This Creamy Tomato Pasta recipe is an easy 20 minute meal that pairs perfectly with chicken, shrimp, garlic bread, spinach, mushrooms, and more!

Ingredients

  • 1 Tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 14.5 oz. diced tomatoes, undrained
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Pinch red pepper flakes, optional
  • 1 cup chicken broth
  • 2 Tablespoons tomato paste
  • 2 oz. softened cream cheese, equal to 1/4 cup.
  • ½ cup grated Parmesan cheese
  • 8 oz. thin spaghetti, see notes*

Instructions

  • Measure and set out all ingredients prior to cooking. Begin boiling salted pasta water for the spaghetti.
  • Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.
  • Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.
  • Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.
  • Whisk in half of the Parmesan cheese.
  • Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.
  • Once the pasta is done, drain it and stir it into the sauce.
  • Serve alongside the remaining Parmesan cheese.

Notes

Pro Tips

  • I use slightly less than a 1/2 lb. of pasta because I love extra sauce.
  • Feel free to boil 1/2 pound of pasta and add it in gradually until you've achieved the sauce/pasta ratio that you prefer. The pasta continues to absorb the sauce as it stands.
  • You can also saute a finely diced onion in olive oil for 5 minutes at the beginning, prior to adding the garlic.
  • Additional ingredient options include spinach, mushrooms, bell peppers or cooked sausage/chicken.

Nutrition

Calories: 375kcal, Carbohydrates: 50g, Protein: 15g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 675mg, Potassium: 483mg, Fiber: 3g, Sugar: 6g, Vitamin A: 541IU, Vitamin C: 16mg, Calcium: 213mg, Iron: 2mg