Creamy Sun-Dried Tomato Garlic Spaghetti

If you love rich, creamy pasta with bold garlic flavor and a delicious tomato twist, this Creamy Sun-Dried Tomato Garlic Spaghetti deserves a place on your dinner table. Tender spaghetti is coated in a velvety sauce made with heavy cream, cream cheese, Parmesan, and mozzarella, then layered with sweet sun-dried tomatoes, juicy cherry tomatoes, and plenty of fragrant garlic.

The combination of tomato paste, smoked paprika, dried herbs, and red pepper flakes gives the sauce incredible depth without overpowering its creamy character. Every strand of spaghetti picks up the glossy ivory sauce, little pieces of tomato, and flavorful streaks of sun-dried tomato oil.

Best of all, this comforting pasta feels restaurant-worthy while remaining simple enough for a cozy weeknight dinner.

Table of Contents

Table of Contents

Why You’ll Love This Creamy Sun-Dried Tomato Garlic Spaghetti

There is a lot to love about this pasta recipe.

First, the sauce is exceptionally creamy. Heavy cream and softened cream cheese create the rich foundation, while Parmesan and mozzarella add savory depth and a wonderfully cheesy finish.

The sun-dried tomatoes bring concentrated tomato flavor and a subtle sweetness that works beautifully with garlic and cream. Fresh cherry tomatoes add another layer of tomato flavor while keeping the sauce from feeling too heavy.

Another secret is the sun-dried tomato oil. Instead of throwing it away, it is used with the butter to sauté the onion and garlic. This infuses the entire sauce with extra tomato flavor right from the beginning.

The result is a comforting, flavorful spaghetti dish with creamy sauce, tender tomatoes, fragrant garlic, and plenty of melted cheese in every bite.

Ingredients You’ll Need

Pasta

• 1 lb spaghetti – Cook until just tender so it maintains a pleasant bite after being tossed with the sauce.
• ½ cup reserved pasta water – The starchy water helps loosen and emulsify the creamy sauce.

Garlic, Tomato & Aromatics

• 5 tbsp butter
• 2 tbsp olive oil from the sun-dried tomato jar
• 1 small yellow onion, finely diced
• 12 cloves garlic, minced
• ¾ cup sun-dried tomatoes in oil, chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp tomato paste

Using both sun-dried tomatoes and fresh cherry tomatoes creates a deeper, more layered tomato flavor.

Seasonings

• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper

The combination of dried herbs and smoked paprika gives the creamy sauce a warm, savory character, while the red pepper flakes provide a gentle kick.

Creamy Cheese Sauce

• 1 cup chicken broth
• 2 cups heavy cream
• 6 oz cream cheese, softened and cubed
• 2 cups shredded mozzarella, divided
• 1¼ cups grated Parmesan, divided

For the smoothest sauce, soften the cream cheese before adding it to the pan.

To Finish

• 3 tbsp chopped fresh parsley

Fresh parsley adds a bright, fresh contrast to the rich sauce and melted cheese.

How to Make Creamy Sun-Dried Tomato Garlic Spaghetti

1. Cook the Spaghetti

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until just tender according to the package directions.

Before draining, carefully reserve ½ cup of the pasta water.

Drain the spaghetti and set it aside.

The reserved pasta water is important because its starch helps loosen the sauce while keeping it creamy and cohesive rather than watery.

2. Sauté the Onion in Garlic Butter

Heat the butter and sun-dried tomato oil in a large skillet over medium heat.

Add the finely diced yellow onion and cook until soft and lightly golden.

This first layer of flavor is important. Allowing the onion to soften properly brings out its natural sweetness and creates a flavorful base for the sauce.

3. Add Plenty of Garlic

Add the 12 minced garlic cloves and cook for about 30 seconds, stirring constantly.

You want the garlic to become fragrant without allowing it to brown too aggressively.

With this much garlic, the aroma should become immediately noticeable.

4. Build the Tomato Base

Add the chopped sun-dried tomatoes and halved cherry tomatoes.

Cook until the tomatoes begin to soften and break down, releasing their flavorful reddish-orange oil into the skillet.

This is where the sauce starts developing its signature tomato richness.

5. Toast the Tomato Paste and Seasonings

Stir in the tomato paste, smoked paprika, oregano, basil, Italian seasoning, red pepper flakes, salt, and black pepper.

Cook for about 1 minute, stirring continuously.

The tomato paste should darken slightly. This quick cooking step helps concentrate its flavor and gives the finished sauce a deeper, more developed tomato taste.

6. Deglaze with Chicken Broth

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon or spatula.

Those browned bits left behind from the onion, garlic, and tomato mixture contain plenty of flavor, so make sure to incorporate them into the sauce.

Let the mixture come together before reducing the heat.

7. Make the Creamy Sauce

Lower the heat and pour in the heavy cream.

Add the softened, cubed cream cheese, whisking until it melts completely into the sauce.

Continue stirring until the sauce becomes thick, smooth, ivory-colored, and glossy.

Keep the heat gentle at this stage. A moderate temperature helps the cream cheese melt smoothly without causing the sauce to become grainy.

8. Add the Parmesan and Mozzarella

Whisk in ¾ cup Parmesan and 1 cup mozzarella gradually.

Stir until the cheeses melt into the cream sauce and create a rich, heavy consistency.

If the sauce becomes too thick, add the reserved pasta water a little at a time.

You may not need all of it. Add just enough to reach a smooth, silky consistency that can coat the spaghetti easily.

9. Toss in the Spaghetti

Add the cooked spaghetti directly to the creamy sauce.

Toss thoroughly until every strand is generously coated.

The finished pasta should be completely covered in the creamy sauce, with pieces of red tomato throughout and beautiful orange-red streaks from the sun-dried tomato oil.

Take a moment to toss everything thoroughly so the sauce reaches every strand.

10. Add the Cheesy Topping

Transfer the creamy spaghetti to a white serving plate or shallow bowl.

Spread the remaining 1 cup mozzarella over the top.

Cover for about 2 minutes, allowing the residual heat to melt the mozzarella until it becomes soft, gooey, and stretchy.

Finally, dust the remaining ½ cup Parmesan over the surface and scatter the chopped fresh parsley throughout.

Serve immediately while the cheese is still beautifully molten.

Tips for the Best Creamy Sun-Dried Tomato Spaghetti

Use the oil from the sun-dried tomato jar

Don’t discard the oil. It carries concentrated tomato flavor and adds richness to the butter and aromatics at the beginning of the recipe.

Don’t overcook the garlic

With 12 cloves of garlic, it is especially important to cook it gently. Thirty seconds is enough to release its aroma without making it bitter.

Cook the tomato paste

Giving the tomato paste a minute to darken makes a noticeable difference. It develops a deeper, more concentrated flavor that blends beautifully with the cream.

Keep the heat low when adding dairy

Heavy cream, cream cheese, mozzarella, and Parmesan all benefit from gentle heat. Avoid aggressively boiling the sauce once the dairy is added.

Grate Parmesan finely

Freshly grated Parmesan melts more smoothly than coarse pre-shredded cheese and gives the sauce a better texture.

Don’t skip the pasta water

That small amount of starchy water can transform the sauce. Add it gradually until the sauce becomes silky and easily coats the spaghetti.

How Spicy Is This Pasta?

The ½ teaspoon of red pepper flakes provides a mild background heat rather than making the dish extremely spicy.

If you enjoy more heat, increase the red pepper flakes slightly.

For a milder family-friendly version, reduce the amount or leave them out completely.

Easy Variations

Add Chicken

For a heartier dinner, serve the creamy spaghetti with sliced grilled or pan-seared chicken breast.

Season the chicken simply with garlic powder, Italian seasoning, salt, and black pepper before cooking.

Add Shrimp

Garlic shrimp would pair especially well with the sun-dried tomato cream sauce. Quickly sauté peeled shrimp separately and fold them into the finished pasta.

Add Spinach

A few handfuls of baby spinach can be added toward the end of cooking. Let it wilt into the warm cream sauce before tossing in the spaghetti.

Add Mushrooms

Sauté sliced mushrooms with the onion for an earthy variation. Their savory flavor works beautifully with garlic, Parmesan, and sun-dried tomatoes.

Make It Extra Cheesy

If you prefer an especially indulgent pasta, add a little extra mozzarella over the top before covering the dish.

What to Serve with Creamy Sun-Dried Tomato Spaghetti

Because this pasta is rich and creamy, simple side dishes work best.

Try serving it with:

• A crisp green salad
• Garlic bread
• Roasted broccoli
• Steamed green beans
• Sautéed spinach
• A light cucumber and tomato salad

A fresh salad with a slightly acidic dressing is particularly good because it balances the richness of the cream sauce.

How to Store Leftovers

Allow leftover spaghetti to cool slightly before transferring it to an airtight container.

Refrigerate for up to 3 days.

Because creamy sauces tend to thicken in the refrigerator, the pasta may need a small splash of milk, cream, broth, or water when reheating.

Reheat gently in a skillet over low to medium-low heat, stirring occasionally until warmed through.

Avoid overheating the pasta, as high heat can cause the creamy cheese sauce to separate.

Frequently Asked Questions

Can I make this pasta ahead of time?

Yes. You can prepare the sauce in advance and refrigerate it separately. When ready to serve, gently reheat the sauce and toss it with freshly cooked spaghetti.

Can I use another type of pasta?

Absolutely. Fettuccine, linguine, penne, rigatoni, or bowtie pasta can all work well. Long pasta varieties are especially good at carrying the creamy sauce.

Can I use milk instead of heavy cream?

Heavy cream gives this recipe its signature richness and thickness. Using milk will create a lighter sauce, but you may need to adjust the amount of cream cheese and Parmesan to achieve a similar consistency.

Why did my cheese sauce become too thick?

The cheese continues to thicken the sauce as it melts. Simply add reserved pasta water a splash at a time while stirring until you reach the desired consistency.

Can I leave out the red pepper flakes?

Yes. They are primarily there for a gentle spicy note and can be reduced or omitted without changing the basic structure of the recipe.

What makes this sauce so flavorful?

The combination of garlic, sun-dried tomato oil, sun-dried tomatoes, cherry tomatoes, tomato paste, smoked paprika, Italian herbs, chicken broth, cream cheese, Parmesan, and mozzarella creates several layers of flavor rather than relying on one ingredient.

Final Thoughts

This Creamy Sun-Dried Tomato Garlic Spaghetti is the kind of dinner that turns simple pantry staples into something wonderfully indulgent. The combination of sweet-tangy sun-dried tomatoes, juicy cherry tomatoes, intense garlic, Italian herbs, and a rich three-cheese cream sauce creates an incredibly satisfying bowl of pasta.

The sauce is thick and glossy, the spaghetti is completely coated, and the melted mozzarella on top gives every serving that irresistible cheesy finish.

Whether you’re making it for a relaxed family dinner, a weekend meal, or a comforting pasta night, this recipe delivers plenty of flavor with every forkful. Serve it hot, finish it with fresh parsley and Parmesan, and enjoy it straight from the plate.