Creamy Pepper Jack Pasta
Rich, velvety, and packed with a hint of spice, this Creamy Pepper Jack Pasta is comfort food with a bold twist. The luscious sauce clings to every curve of the pasta, creating the perfect bite every time. Whether you’re cooking for family dinner or impressing friends, this dish delivers both flavor and elegance without being overly complicated.
Equipment
- Large Skillet
- Pasta pot
- Wooden spoon
Ingredients
Ingredients
- 250 g pasta (shells or rigatoni)
- 2 chicken breasts or thighs
- 1 cup shredded pepper jack cheese
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- to taste salt and black pepper
- 1/4 teaspoon paprika
Instructions
- Season chicken with salt, pepper, and paprika. Heat olive oil and butter in a skillet and sear until golden brown and cooked through. Remove and set aside.
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In the same skillet, sauté garlic and onion until fragrant, then add sun-dried tomatoes.
- Pour in heavy cream and simmer. Stir in pepper jack cheese until melted and smooth. Add pasta water if needed to loosen the sauce.
- Slice chicken, return to skillet, and toss with pasta until coated in sauce.
- Sprinkle parmesan and parsley on top. Serve hot.
Notes
Add a pinch of crushed red pepper for extra heat. Swap chicken for shrimp if you want a seafood twist.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 28gFat: 24gSaturated Fat: 12gCholesterol: 95mgSodium: 620mgFiber: 3gSugar: 5gVitamin A: 850IUVitamin C: 6mgCalcium: 210mgIron: 2.4mg
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