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This pasta with cherry tomatoes is creamy and sweet, making it a great choice for a simple weeknight meal. The sauce is rich and coats each tender shell pasta while fresh cherry tomatoes add a juicy pop in every bite.
I started making this when I wanted something homemade that feels cozy but fresh. It quickly became my favorite when I want something warm without feeling too heavy.
What You’ll Need
- Chicken bouillon cube: dissolves into the sauce for extra flavor
- Fresh lemon juice: brightens up the whole dish at the end
- Butter and tomato paste: create the tasty base that ties everything together
- Shellbow pasta: hollow shells that catch all the creamy sauce, pick good quality with no cracks
- Cherry tomatoes fresh and firm: cut in halves for bursts of juicy color
- Parmesan cheese freshly grated: adds that sharp, creamy touch that’s key
- Half and half: makes the sauce creamy but light, use fresh if possible
- Soy sauce: gives a subtle depth that boosts the savoriness
- Dried basil oregano parsley and thyme: a mix of herbs that bring an Italian vibe
- Honey: can be added to soften acidity but totally optional
- Dijon mustard: adds a mild tang that perks up the sauce
- Garlic minced fresh: adds aroma and rich flavor
- Onion powder salt pepper and crushed red pepper flakes: for layers of seasoning and a bit of kick
- Chicken broth: the sauce base, low sodium helps control salt levels
- Cream cheese: smooths out the sauce making it velvety and rich
Step-by-Step Cooking Instructions
- Mix Sauce Components:
- Pour chicken broth, half and half, soy sauce, Dijon mustard, honey, bouillon cube, dried herbs, onion powder, salt, pepper, and red pepper flakes into a large spouted measuring cup. Give it a quick stir and set it aside so it’s easier to pour later.
- Create Flavor Foundation:
- Melt the butter in a big soup pot over medium heat. Toss in the tomato paste and minced garlic. Keep stirring for about a minute until it smells amazing and everything blends well.
- Add Sauce Blend:
- Slowly splash in the sauce mix, stirring as you go to combine it fully with the base you just made.
- Cook Pasta Right in Sauce:
- Turn the heat up just a bit until the sauce starts to boil gently. Add your shellbow pasta, then keep it at a gentle boil while uncovered. Stir often with a silicone spatula scraping the bottom so nothing sticks or burns. Check the pasta by tasting it to make sure it’s perfectly cooked.
- Fold in Last Touches:
- Turn the heat down to low. Gently add the halved cherry tomatoes and cream cheese. Stir until the cream cheese melts into the sauce. Then mix in the Parmesan cheese bit by bit. Finish with the fresh lemon juice for a nice bright note.
- Final Taste and Serve:
- Give it a taste and add more salt or pepper if you think it needs it. Serve right away so it’s nice and creamy and bursting with fresh flavor.
One of my favorite things is squeezing in fresh lemon juice at the last minute. It really wakes up the creamy sauce. The tomatoes add a fresh burst that reminds me of summer lunches in the garden with family.
Best Ways to Store
Keep any leftovers sealed tight in the fridge for up to three days. Warm them back on the stove slowly, adding a little broth or half and half if the sauce feels thick to get that creamy feel back. Avoid heating in the microwave since it tends to dry the pasta out.
Swap Out Ideas
Use veggie broth instead of chicken for a vegetarian twist. Try coconut milk if you want to skip dairy but keep it creamy. You can swap shellbow for penne or small rigatoni for texture changes, or toss in sun-dried tomatoes for a bold tangy kick.
Great Pairing Suggestions
Pair it with a crunchy green salad dressed in lemon vinaigrette for a fresh contrast. A crispy baguette on the side is perfect for wiping up extra sauce. Enjoy this with a chilled Sauvignon Blanc or a light rosé to match the creamy and herb flavors.
This cherry tomato pasta mixes creamy richness with a fresh pop of flavor. It’s a dish you’ll want to make over and over for family dinners or when friends come by. Enjoy it anytime you want something tasty and comforting.
Frequently Asked Cooking Questions
- → What herbs boost the taste best?
Basil, oregano, parsley, and thyme all work great to lift the flavor of the cheese and tomatoes with their fresh aromas.
- → Any tips to stop pasta from sticking when cooking?
Keep stirring often and scrape the bottom of the pot to make sure the pasta cooks evenly and doesn’t clump up.
- → Is it okay to swap out cream cheese?
You can use soft cheeses like mascarpone or ricotta instead; they keep it creamy with just a mild change in taste.
- → Which pasta shapes work best with this dish?
Small types like rotini, penne, or shellbow hold onto the tomatoes and creamy sauce really well.
- → How do I make the sauce thinner if it’s too thick?
If it feels heavy, slowly mix in some chicken broth or half and half till the sauce is just right.
- → Can I make this ahead of time?
You can but it’s tastiest fresh so the tomatoes stay firm. When warming it up, add a bit of broth to bring the sauce back to life.