Ingredients
Scale
- Pasta (penne, rotini, or your choice) 1 pound
- Olive oil 2 tablespoons
- Onion, chopped 1 medium
- Garlic, minced 2 cloves
- Chicken broth 1 cup
- Heavy cream 1 cup
- Pepper jack cheese, shredded 8 ounces
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the minced garlic to the skillet and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth and bring to a simmer. Reduce heat and let simmer for 2-3 minutes.
- Step 5: Stir in the heavy cream and pepper jack cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 6: Add the cooked pasta to the skillet with the sauce and toss to coat. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
- Garnish with chopped fresh parsley or a sprinkle of red pepper flakes for a pop of color and extra flavor.
- For an extra creamy sauce, shred the pepper jack cheese finely and add it to the sauce gradually, stirring constantly until melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American