Some dinners are just about getting everyone fed.
And then there are dinners like this one—creamy, cozy, and rich enough that people slow down at the table without being asked.
This sun-dried tomato pappardelle with salmon is a one-pan pasta that leans all the way into comfort: buttery onions, sweet and tangy sun-dried tomatoes, tender pasta cooked right in chicken stock, and a really creamy finish that coats every ribbon of pasta. The salmon folds in at the end, making it feel hearty and complete without adding extra steps.
It’s simple food, but it doesn’t taste simple.
Why This Version Works
The key upgrade here is the creaminess. Instead of just a light creamy sauce, this version builds a rich, silky coating that clings to the pasta thanks to:
- reduced stock (concentrated flavor)
- heavy cream added at the end
- butter at the base
- and a little garlic powder for depth without extra chopping
It’s the kind of sauce that makes you want to swipe your fork through the pan at the end.
Ingredients (Serves 6)
- 4–5 tbsp butter
- 2 large onions, thinly sliced
- 3–4 tsp garlic powder (to taste)
- 1 to 1½ cups sun-dried tomatoes, chopped
- 1½ to 2 lbs pappardelle pasta
- 6 to 7 cups chicken stock (plus extra if needed)
- 2 cups heavy cream (for extra creaminess)
- 1½ to 2 lbs cooked salmon, flaked
- Fresh basil, for topping
- Parmesan cheese, for serving
- Salt + pepper, to taste
Instructions
1. Start with the flavor base
Melt butter in a large deep skillet or Dutch oven over medium heat. Add sliced onions and cook slowly until soft, golden, and lightly caramelized.
Stir in the garlic powder and let it cook for about 30 seconds so it blooms into the butter and onions.
2. Add sun-dried tomatoes
Stir in the sun-dried tomatoes and cook for another 1–2 minutes. They’ll soften and deepen the savory, slightly sweet flavor base.
3. Cook the pasta right in the pan
Add dry pappardelle directly into the pan.
Pour in chicken stock until the pasta is mostly covered.
Cover and simmer gently, stirring often so the pasta cooks evenly and doesn’t stick.
Add more stock as needed until the pasta is tender and the liquid has reduced into a slightly thick, starchy sauce.
4. Make it extra creamy
Once the pasta is cooked, lower the heat and stir in the heavy cream.
Let it simmer gently for 2–3 minutes so everything thickens into a rich, silky sauce that coats the pasta beautifully. If you want it even creamier, add a splash more cream or a small knob of butter here.
Season with salt and pepper to taste.
5. Fold in the salmon
Gently add the cooked salmon and fold it through so it stays in chunky pieces. It will warm through in the sauce.
6. Finish and serve
Top with fresh basil and plenty of parmesan cheese.
Serve immediately while it’s hot, creamy, and glossy.
Tips for the Creamiest Pasta Ever
- Don’t rush the simmering step—this is where the sauce develops its body
- Use enough stock so the pasta cooks in the liquid, not dry heat
- Add cream at the very end so it stays rich and doesn’t reduce too much
- Save a splash of stock to loosen it right before serving if needed
This is one of those meals that feels like it came together effortlessly—but still tastes like you spent time on it.
The onions melt into the butter, the garlic powder quietly deepens everything, the sun-dried tomatoes bring brightness, and the cream ties it all together into something rich and comforting.
And when the salmon gets folded in at the end, it becomes a full, family-style dinner that feels just a little special—even on a regular weeknight.
