Ingredients
Scale
- Pasta (penne, rotini, or similar) 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. Drain and set aside.
- Step 2: While 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 another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer. Reduce heat and stir in heavy cream.
- Step 4: Gradually add the shredded Pepper Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Step 5: Season the sauce with salt and pepper to taste.
- Step 6: Add the cooked pasta to the sauce and toss to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce may thicken upon chilling.
- Reheat gently over low heat on the stovetop, adding a splash of milk or broth to loosen the sauce as needed.
- 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 very finely or use pre-shredded cheese that contains a coating to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American