A rich and flavorful pasta made in just one pot with creamy garlic sauce, sun-dried tomatoes, and spinach. Easy cleanup, big taste.

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)

3 cups chicken broth (or vegetable broth for vegetarian)

1 1/2 cups heavy cream

8 ounces spaghetti

1 teaspoon Italian seasoning

Salt and pepper, to taste

3 cups fresh spinach

1/2 cup grated Parmesan cheese

Optional: red pepper flakes, for heat

Optional: chopped parsley or basil, for garnish

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Heat olive oil in a large pot or deep skillet over medium heat. Add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Pour in chicken broth and heavy cream. Bring to a boil.

Add spaghetti, Italian seasoning, salt, and pepper. Stir to combine.

Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.

Stir in spinach until wilted.

Add Parmesan cheese and mix until the sauce is creamy and coats the spaghetti.

Taste and adjust seasoning. Garnish with parsley, basil, or red pepper flakes if desired. Serve immediately.

Substitute half-and-half for a lighter sauce.

Use gluten-free pasta to make it gluten-free.

Add grilled chicken, shrimp, or mushrooms for extra protein.

Leftovers can be reheated with a splash of cream or broth.