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
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Join my email list for your free recipe e-book and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Hi, i’m making it right now. And i’m just wondering, what if it was diced tomatoes with mild green chilies, do you think that would really change the flavor? Because the only tomatoes I have are like small Roma tomatoes? Dont know if it matters?
Hi Aspen! You have a couple of options here! 😊 Diced tomatoes with mild green chiles would work, although they would change the flavor profile a bit and add a little kick! If you’d prefer to stay closer to the original flavor, fresh Roma tomatoes would be a better choice. I would use about 1¾ cups of diced Roma tomatoes and add a little extra chicken broth or water to compensate for the juices that come with canned tomatoes. You may also want to simmer them a little longer to give them time to soften and release their juices. Either way, I think you’ll have a delicious result! Enjoy!! ❤️