Get my Cookbooks! 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 Garlic Bread with Cheese!
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 Garlic Bread with Cheese.)
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.
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.
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.
Try These Next
-
- Garlic Parmesan Pasta
-
- Cream of Broccoli Soup
-
- Ground Beef Pasta
-
- Shepherd’s Pie Soup
-
- Slow Cooker Ribs
-
- Baked Potato Soup
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Creamy Tomato Pasta
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
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Can I use tomato sauce from a can for this recipe?
Hi Nicole- what would you be using it in place of? I have only tested it as written/outlined here.
This was really excellent. I added mushrooms and spinach and it made a delicious veggie pasta dish. I work a 10 hour shift, so this will keep me going during my work day. Thanks for the great recipe.
I’m so happy that you love it Ashley, and I love that you added mushrooms and spinach, amazing!! So glad that this can be a go-to for you after those long shifts! ❤️
We all love this! We add meatballs to it also. Kids ask for it at least once a week. Big winner here.
Excellent! I’m so happy to hear that it’s a hit with you and your kids. Adding meatballs is genius, I love that! Thank you so much for taking the time to leave a review! -Stephanie 🙂
Love that this doesn’t use heavy cream. I’m lactose intolerant but cream cheese isn’t a bother for me. Finally a delicious creamy pasta I can eat! I also love how adaptable it is to whatever you have on hand. It’s a great way to use up leftovers or produce before it spoils.
I’m so happy this works for you Jess! I agree, it’s very adaptable and leftovers make such a yummy lunch, I highly recommend it! Thanks so much for the great comments!❤️
What can I use instead of cream cheese? Don’t have it on hand. Half and half?
Hi Charlene, I think half and half (or preferably heavy cream) would be okay since there is just 2 oz. of cream cheese in the recipe. It won’t be quite as thick but the longer the sauce simmers, the thicker it will get!
Can you recommend a sub for cream cheese? Other cheeses are ok— one family remember doesn’t do well with cream cheese. Thanks!!
Hey Deb, I think mozzarella cheese would make a good substitute! I also have this Creamy Tomato Chicken Pasta recipe that incorporates chicken and there’s no cream cheese! 🙂