One Pot Cherry Tomato Pasta

Craving creamy pasta that still tastes bright? One Pot Cherry Tomato Pasta brings tender shellbows, juicy cherry tomatoes, garlic, Parmesan, and a silky tomato cream sauce into one cozy pot.

This is a one pot pasta made with chicken broth, half and half, tomato paste, cream cheese, Parmesan, herbs, and sweet tomatoes that soften right into the sauce.

It has the fresh tomato comfort of Creamy Tomato Basil Pasta, but the pasta cooks straight in the sauce so every bite tastes seasoned and creamy.

You can get it on the table in about 30 minutes, which makes it a practical Dinner when you want comfort without a stack of dishes.

The soy sauce, Dijon, honey, and bouillon are small touches, but they make the sauce taste rounded instead of flat. The lemon at the end keeps everything creamy without feeling too rich.

Serve it as a simple meatless bowl, add chicken if your table wants protein, or tuck it next to salad and bread for a cozy weeknight meal.

Why You’ll Love This One Pot Cherry Tomato Pasta:

• One pot ease: The pasta simmers right in the sauce, so cleanup stays simple.
• Creamy tomato: Tomato paste, cherry tomatoes, half and half, cream cheese, and Parmesan make the sauce glossy and smooth.
• Big flavor: Dijon, soy sauce, honey, bouillon, and herbs add depth without extra work.
• Weeknight friendly: It cooks quickly and feels comforting enough for a busy night.
• Flexible finish: Add more lemon, extra Parmesan, fresh basil, or cooked protein to fit your table.

Ingredients You’ll Need:

These simple ingredients build a creamy tomato pasta with sweet cherry tomatoes, savory broth, and a smooth cheese finish.

Sauce

• Chicken broth: 2 ¾ cups gives the pasta its cooking liquid and savory base.
• Half and half: ¾ cup makes the sauce creamy without turning it too heavy.
• Soy sauce: 1 teaspoon adds quiet savory depth.
• Dijon mustard: 1 teaspoon balances the cream and cheese with a little tang.
• Honey: 1 teaspoon is optional but recommended for rounding out the tomatoes.
• Chicken bouillon cube: ½ cube boosts the broth flavor as the pasta cooks.
• Dried basil, oregano, parsley: ¾ teaspoon each gives the sauce a cozy herb base.
• Dried thyme, onion powder, salt, pepper: ¼ teaspoon each rounds out the sauce.
• Crushed red pepper flakes: 1 pinch adds gentle warmth without making the pasta spicy.

Pasta, etc.

• Butter: 3 tablespoons gives the tomato paste a rich base.
• Tomato paste: 2 tablespoons deepens the tomato flavor and helps color the sauce.
• Fresh garlic: 4 cloves, minced, bring warm savory flavor.
• Parmesan cheese: ½ cup, freshly grated, melts smoothly into the sauce.
• Cream cheese: 3 tablespoons, softened, makes the sauce velvety.
• Fresh lemon juice: 2 teaspoons brightens the creamy finish.
• Shellbow pasta: ½ pound works well because the curves hold the sauce.
• Cherry tomatoes: 2 cups, halved, soften into juicy bites throughout the pot.

Step by Step Instructions:

1. Mix the sauce: In a large measuring cup, whisk the chicken broth, half and half, soy sauce, Dijon, honey, bouillon, dried herbs, thyme, onion powder, salt, pepper, and red pepper flakes. Stir until the bouillon begins to dissolve.
2. Cook the tomato base: Melt the butter in a large deep skillet or Dutch oven over medium heat. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens slightly and smells sweet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Simmer the pasta: Pour in the sauce mixture and bring it to a gentle boil. Stir in the shellbow pasta and cherry tomatoes, then reduce the heat to a steady simmer. Cook for 10 to 13 minutes, stirring often, until the pasta is tender and the sauce looks creamy.
4. Add the cheeses: Lower the heat to low and stir in the cream cheese until smooth. Add the Parmesan a little at a time, stirring until it melts into the sauce instead of clumping.
5. Finish and rest: Stir in the lemon juice, then taste and adjust with a little more pepper if needed. Let the pasta rest for 2 to 3 minutes so the sauce thickens and clings to every piece.

Variations and Customization Ideas:

• Protein boost: Stir in cooked chicken, shrimp, Italian sausage, or white beans at the end.
• Spice lift: Add an extra pinch of crushed red pepper flakes or a spoonful of chili crisp.
• Dietary swap: Use vegetable broth instead of chicken broth for a vegetarian style pasta.
• Budget move: Use any small pasta shape you have, as long as it cooks in a similar time.
• Veggie add: Fold in baby spinach, peas, or chopped zucchini during the last few minutes.

Serving Suggestions:

• Garlic bread: Serve warm bread on the side for swiping through the creamy tomato sauce.
• Green salad: A crisp salad with lemon dressing balances the richness.
• Simple protein: Add grilled chicken, roasted shrimp, or seared salmon for a fuller meal.
• Pasta night: Serve it beside Creamy Rigatoni Pasta when you want a cozy pasta spread.
• Fresh topping: Finish bowls with basil, parsley, extra Parmesan, or cracked black pepper.

How to Store and Reheat:

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Refrigerate the pasta within 2 hours of cooking for food safety.

Freezing is not the best choice because the cream sauce can separate and the pasta may soften after thawing. For the best texture, make it fresh or keep leftovers in the fridge.

Reheat gently in a skillet over medium low heat with a splash of broth, half and half, or water. Stir often until the sauce loosens and the pasta is steaming hot.

Reheat only what you plan to eat, since repeated warming can make the sauce thicker and the pasta softer.

Recipe FAQ’s:

Can I make cherry tomato pasta with half and half?

Yes. Half and half works well here because the pasta cooks in broth too, so the sauce turns creamy without being too thick. Keep the simmer gentle so the dairy stays smooth.

What pasta shape is best for one pot cherry tomato pasta?

Shellbow pasta is a great choice because it catches the sauce and cooks evenly in one pot. Small shells, elbows, rotini, or mini penne can also work if their cook time is close.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works if you want a vegetarian style version. Skip the chicken bouillon or use a vegetable bouillon cube so the flavor stays rounded.

One Pot Cherry Tomato Pasta works because the pasta soaks up broth, herbs, tomatoes, and cream as it cooks, then Parmesan and cream cheese turn everything silky. It is simple, cozy, and bright enough to keep dinner from feeling heavy.

For another creamy pasta dinner with the same easy comfort, save Creamy Chicken Pasta for later. Add greens, protein, extra lemon, or more heat and make this pot your own.

Print