Creamy Tomato Garlic Parmesan Pasta

Bring a large pot of water to a boil and cook the pasta until al dente according to the package instructions. I use orecchiette for its perfect little sauce‑catching cups, but bow tie, rotini, or penne all work beautifully.

Build the sauce. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 large, diced shallot and cook until softened and fragrant, about 4-5 minutes.

Add to the skillet 4 minced garlic cloves, 1 teaspoon dried summer savory leaves, ½ teaspoon marjoram, ¼ teaspoon black or cracked pepper, and just a pinch (about 1/16 teaspoon) of red pepper flakes. Cook for about 1 minute, stirring, just until fragrant. Adding the spices directly to the butter allows their flavors to bloom and infuse the sauce.

Stir in the remaining 1 tablespoon of butter to the skillet, followed by 1 1/2 teaspoons Dijon mustard and 3 tablespoons of softened cream cheese. Add in 2 teaspoons lemon juice and 2 teaspoons soy sauce, mixing until smooth. Then pour in ⅔ cup chicken broth and ⅔ cup half and half, stirring well to combine. Let the mixture simmer gently until the sauce begins to thicken and the flavors meld together.

Whisk in ½ cup grated Parmesan cheese and let the sauce simmer gently until the cheese melts, the flavors combine, and the sauce begins to thicken.

Reduce the heat to low and add ½ teaspoon finely chopped parsley, reserving the remaining ½ teaspoon for garnish. Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated and the sauce clings to each piece.

Lastly, add 1 ½ cups of halved cherry tomatoes to the skillet. Toss everything together, cooking over low heat just until the tomatoes are heated through and begin to soften slightly, about 2–3 minutes. The sauce should thicken and cling beautifully to the pasta.

Garnish with the remaining parsley and serve.

Enjoy!

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