Spicy Cheese Penne (Printable Version)
# What You'll Need:
→ Key Components
01 -
2 tbsp light olive oil
02 -
1 pound (450 g) chicken breast chunks, no skin or bones
03 -
225 g cut smoked sausage rounds
04 -
1 tsp powdered garlic
05 -
1 tsp dried onion powder
06 -
0.5 tsp smoky paprika
07 -
Salt and black pepper, as needed
08 -
340 g penne noodles
09 -
1 tbsp unsalted butter
10 -
3 cloves fresh garlic, finely chopped
11 -
480 ml full-fat cream
12 -
240 ml chicken stock
13 -
170 g shredded spicy jack cheese
14 -
50 g freshly grated parmesan
15 -
0.25 tsp red pepper flake bits
16 -
Chopped fresh parsley leaves for topping
# How to Make It:
01 -
Fill a big pot with water, add salt, and get it boiling. Toss in the penne and cook until just tender but still firm. Drain the water and put the pasta aside.
02 -
Warm the olive oil in a wide pan on medium-high. Toss in chicken chunks and sliced sausage. Sprinkle with powdered garlic, onion powder, smoky paprika, salt, and pepper. Stir and cook about 7 minutes until meat browns fully. Move to a plate and set aside.
03 -
Turn down the heat to medium. Drop in the butter, then add your chopped garlic. Cook for a minute or two until you can smell the garlic.
04 -
Pour your cream and chicken stock into the pan. Stir lightly and let it start to bubble gently. Add handfuls of spicy jack and parmesan bit by bit, stirring all the time until it's all melted into a smooth mix. Add the red pepper bits.
05 -
Put the cooked chicken, sausage, and drained penne back into the pan with your cheese sauce. Mix everything well so all the food gets coated.
06 -
Let everything bubble on low heat for 2-3 minutes so flavors mix well. Scatter lots of chopped parsley on top and serve it steaming hot.
# Additional Tips:
01 -
Always go for cheese you grate yourself for a creamier, smoother sauce.