Creamy Tuscan Garlic Spaghetti

Creamy Tuscan Garlic Spaghetti is the kind of one-pot dinner that feels a little special without making the evening complicated. Spaghetti cooks right in a savory garlic cream sauce with sweet cherry tomatoes, sun-dried tomatoes, fresh spinach, and Parmesan, so every strand picks up plenty of flavor as it simmers.

The sauce turns silky from the pasta’s starch and freshly grated Parmesan, while basil adds a fresh finish that keeps the richness balanced. Best of all, everything comes together in one deep skillet or pot with no separate pasta water to drain. It is cozy enough for a relaxed weeknight dinner, yet polished enough to serve when company is coming. A little stirring is all it takes to keep the spaghetti evenly coated and the sauce smooth, creamy, and ready for the table.

Recipe Yield: 6 servings

INGREDIENTS

12 oz spaghetti
1 cup cherry tomatoes, halved
2 cups baby spinach
¾ cup freshly grated Parmesan cheese
½ cup oil-packed sun-dried tomatoes, drained and chopped
2 tbsp fresh basil, chopped
4 garlic cloves, minced
3½ cups low-sodium chicken stock, plus more if needed
1 cup heavy cream
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1. Sauté the tomatoes:
Heat olive oil in a large deep skillet or pot over medium heat. Add cherry tomatoes and sun-dried tomatoes and cook for 2–3 min, until the cherry tomatoes begin to soften.

2. Add the garlic:
Stir in garlic and cook for about 30 seconds, just until fragrant.

3. Add liquid and spaghetti:
Pour in chicken stock and heavy cream. Add salt and black pepper, then bring to a gentle boil. Add spaghetti, gently pressing the strands into the liquid as they soften.

4. Simmer the spaghetti:
Reduce heat to medium-low and simmer uncovered for 10–12 min, stirring and turning the spaghetti frequently, until al dente and coated in a creamy sauce. If the liquid absorbs before the pasta is tender, add chicken stock ¼ cup at a time as needed.

5. Add the spinach:
Stir in baby spinach and cook for about 1 min, just until wilted.

6. Finish the sauce:
Remove from heat. Stir in Parmesan and basil until the cheese melts and the sauce becomes smooth. Let stand for 2 min, then taste and adjust seasoning if needed.

7. Serve:
Divide among plates or bowls and serve immediately. Add extra Parmesan if desired.

Helpful Tips to Perfect This Recipe

• Keep the simmer gentle and uncovered: A steady simmer cooks the spaghetti while allowing excess liquid to reduce into sauce. Stir frequently so the strands cook evenly and do not stick together.
• Watch the sauce, not only the clock: Different spaghetti brands absorb liquid differently. If the sauce becomes too thick before the pasta reaches al dente, simply add another ¼ cup chicken stock.
• Add Parmesan off the heat: Freshly grated Parmesan melts more smoothly when the pan is no longer actively simmering, helping the sauce stay creamy rather than grainy.