Cheesy Pepper Pasta (Print-Friendly Version)
# What You'll Need:
→ Needed Ingredients
01 -
50 g grated parmesan
02 -
240 ml chicken stock
03 -
0.5 teaspoon smoked paprika
04 -
225 g smoked sausage, sliced into rounds
05 -
Salt and pepper to preference
06 -
1 pound (450 g) boneless, skinless chicken breast, diced small
07 -
1 tablespoon butter
08 -
3 garlic cloves, finely minced
09 -
340 g penne noodles
10 -
2 tablespoons olive oil
11 -
0.25 teaspoon crushed red chili flakes
12 -
480 ml heavy cream
13 -
1 teaspoon garlic powder
14 -
170 g shredded pepper jack cheese
15 -
1 teaspoon onion powder
16 -
Fresh parsley, chopped, to finish the dish
# Step-by-Step Directions:
01 -
Put salt in a big pot of water and boil it. Boil the penne until it's just firm to the bite, then drain and set aside.
02 -
In a large pan over medium-high, heat up the olive oil. Throw in the chicken chunks and sausage slices. Sprinkle on garlic powder, onion powder, paprika, salt, and pepper. Cook for 6 to 8 minutes, stirring now and then, until golden and done. Take out and set aside.
03 -
Lower the heat under the skillet. Toss in butter and melt it. Stir in the garlic and cook for about 1 to 2 minutes, until it smells amazing.
04 -
Pour in heavy cream and chicken broth, stirring gently. Let it simmer lightly. Stir in shredded pepper jack and parmesan cheese bit by bit until melted and smooth. Add a pinch of crushed red pepper flakes for some spice.
05 -
Put the pasta, chicken, and sausages back into the pan with the creamy cheese sauce. Mix everything so it's all coated nicely.
06 -
Turn the heat to low and let the mixture sit for 2 to 3 minutes so the flavors come together. Sprinkle parsley over the top and serve while hot!
# Helpful Notes:
01 -
Using freshly shredded pepper jack makes the sauce extra smooth and creamy.