One-Pan Creamy Cherry Tomato Pasta

A large pan of creamy tomato pasta with spaghetti, garnished with fresh basil. In the background, a lit candle and a plate with a serving of the pasta are visible on a marble countertop.

5 from 1 vote

This easy one-pan creamy cherry tomato pasta is packed with sweet roasted tomatoes, garlic, parmesan cheese, and a rich, velvety sauce. Everything cooks together in a single skillet, making it the perfect weeknight dinner with minimal cleanup and maximum flavor.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 514kcal

Equipment

Cooking skillet

Ingredients

2 tablespoons butter
1 cup finely diced yellow onion
16 ounces cherry tomatoes halved (or leave whole if preferred)
6 cloves garlic minced
8 ounces dry pasta penne, rotini, shells, or your favorite shape
½ cup marinara sauce optional but adds more depth of flavor
2 cups chicken bone broth
1 teaspoon kosher salt or more to taste
½ teaspoon dried oregano
½ teaspoon freshly cracked black pepper
½ teaspoon granulated sugar optional, helps balance the acidity of the tomatoes
⅔ cup heavy cream
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil plus more for garnish (optional)
Additional grated Parmesan cheese for serving

Instructions

Melt the butter in a large skillet or sauté pan with a lid over medium heat. Add the onion and cherry tomatoes. Cook for 7–8 minutes, stirring occasionally, until the onion is softened and the tomatoes begin to burst and become jammy.
Add the garlic and cook for 30–60 seconds, stirring frequently, until fragrant.
Stir in the marinara sauce, chicken bone broth (or water), oregano, salt, pepper, and sugar. Scrape up any browned bits from the bottom of the pan. Add the dry pasta and stir to combine.
Increase the heat to medium-high and bring the mixture to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Cooking time may vary depending on the type of pasta used.
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until melted and smooth. The sauce may seem slightly thin at first but will thicken as it rests.
Remove from heat and stir in the fresh basil, if using. Serve immediately with additional Parmesan cheese and basil on top.

Notes

For a higher-protein version, use chicken bone broth and a protein pasta made from chickpeas, lentils, or wheat protein, like Brami
If the sauce becomes too thick, add a splash of broth or milk before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition