Ingredients
Scale
- Pasta (penne, rotini, or your favorite) 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 pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Step 3: Pour in chicken broth and bring to a simmer. Reduce heat and add heavy cream. Stir well to combine.
- Step 4: Gradually add shredded Pepper Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Add the cooked pasta to the cheese sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to loosen the sauce.
- Garnish with chopped fresh parsley or a sprinkle of red pepper flakes for extra flavor and visual appeal.
- For a smoother sauce, shred the pepper jack cheese finely and add it to the cream slowly, stirring constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American