This creamy roasted garlic and tomato pasta is an "almost" one pan dish that is sure to delight. It tastes high class but it's made with affordable ingredients and with just a few steps. The perfect dinner does exist.
Pasta with roasted garlic and cherry tomatoes
This sheet pan pasta sauce is a wonderful addition to your meal because it packs all the wonderful flavors of roasted garlic and tomatoes into every creamy bite. While the pan might get a bit messy in the process, this is one of those recipes that is worth the clean-up after.
With or without the chicken breasts this recipe is perfect for your family meal. I personally prefer this as a meatless meal option but roasted tomato and garlic pasta sauce go well with chicken and I'm outnumbered in a house of meat-eaters haha.
Roasted garlic tomato pasta ingredients
- Cherry tomatoes
- Fresh spinach leaves
- Garlic cloves
- Onion
- Olive oil
- Italian seasoning
- Salt
- Garlic powder
- Onion powder
- Cream cheese
- Cooked penne pasta
- Reserved pasta water
- Chicken breasts *optional
What you’ll need to make this recipe
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Tips for making pasta with garlic and tomatoes
I highly recommend laying a piece of foil down in the baking sheet to help with clean up but if you omit this you can simply allow the pan to soak for a bit before scrubbing.
The ingredients are all mixed together in the pan so there is no need for a mixing bowl, making it a little easier.
If you choose to cook chicken breasts on the baking sheet with everything else keep in mind that the chicken will finish cooking before everything else and that the chicken juices will make the pan have more of that "charcoal" color. Set chicken aside on a foiled covered plate to remain warm and juicy, then add in at the end.
When you scrape together everything from the pan for the sauce, don't scrape so hard that you actually pull up all of that charcoal roasted pieces. You just want the stuff that's easily slideable on the pan. Move it all up to where the cream cheese brick is and mash it all together. Then scrape into your pot of drained noodles.
How to make creamy roasted garlic and tomato pasta
Preheat your oven to 400 degrees F.
In a 9x13 baking dish or large baking sheet (lined with foil or well-greased) mix together the cherry tomatoes, garlic cloves, onion, and half of the olive oil.
Toss together until well coated and then push them off to the side of the pan to allow space in the middle.
In the middle of the pan place your brick of cream cheese (unwrapped). Lay a chicken breast on each side (if using).
Coat the top of the breasts and cream cheese with the remaining olive oil and seasonings.
Bake in the oven for 25 minutes and check the internal temp of the chicken. If the chicken has reached 165 degrees F then remove and place on a plate and cover with foil. Return pan to oven.
Continue cooking for another 10-15 minutes or until the cream cheese looks cracked and falling apart.
While the pan is roasting in the oven cook your noodles according to package instructions. Reserve one cup of pasta water before draining. Return pasta to the pot.
Remove pan from oven and use the back of a spoon to press down on the tomatoes.
Bring the loose roasted garlic cloves, tomatoes, and onions to the cream cheese in the center of the pan and mix them well with your spoon. Add to the pot of drained cooked pasta.
Stir in the cut spinach leaves and reserved pasta water, a little at a time until the pasta no longer looks dry.
Taste. Add salt and pepper as needed.
Serve warm with sliced cooked chicken.
More great recipes to try
- Brownie Mix Cookies
- 20 Delicious Summer Squash Recipes
- Vegan Pineapple Upside Down Cake
- Cherry Coke Cupcakes
- Old Fashioned Creamed Corn
- Cheesy Potato Soup
Creamy Roasted Garlic and Tomato Pasta
Ingredients
- 1-2 pints red cherry tomatoes
- 1 ounce spinach leaves, chopped
- 4 whole garlic cloves
- ½ onion, diced
- ¼ cup olive oil
- 1 teaspoon italian seasoning
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 brick (8 ounce) cream cheese
- 16 ounces cooked penne noodles
- 1 cup reserved pasta water
- 2 medium sized chicken breasts *optional
Instructions
- Preheat your oven to 400 degrees F.
- In a 9x13 baking dish or large baking sheet (lined with foil or well greased) mix together the cherry tomatoes, garlic cloves, onion, and half of the olive oil.
- Toss together until well coated and then push them off to the side of the pan to allow space in the middle.
- In the middle of the pan place your brick of cream cheese (unwrapped). Lay a chicken breast on each side (if using).
- Coat the top of the breasts and cream cheese with the remaining olive oil and seasonings.
- Bake in the oven for 25 minutes and check internal temp of the chicken. If the chicken has reached 165 degrees F then remove and place on a plate and cover with foil. Return pan to oven.
- Continue cooking for another 10-15 minutes or until the cream cheese looks cracked and falling apart.
- While the pan is roasting in the oven cook your noodles according to package instructions. Reserve one cup of pasta water before draining. Return pasta to the pot.
- Remove pan from oven and use the back of a spoon to press down on the tomatoes.
- Bring the loose roasted garlic cloves, tomatoes, and onions to the cream cheese in the center of the pan and mix them well with your spoon. Add to the pot of drained cooked pasta.
- Stir in the cut spinach leaves and reserved pasta water, a little at a time until the pasta no longer looks dry.
- Taste. Add salt and pepper as needed.
- Serve warm with sliced cooked chicken.
Leave a Reply