Description
A delicious kielbasa pasta dish that’s creamy and full of flavor.
Ingredients
Scale
- 13 oz kielbasa (sliced)
- 1 tbsp olive oil
- 1/2 cup onion (diced)
- 2 garlic cloves (minced)
- 8 oz penne pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 14 oz fire roasted diced tomatoes
- 1 1/2 cups Monterey Jack cheese (shredded)
- 1/2 cup cheddar cheese (shredded)
- 2 oz cream cheese (room temperature)
Instructions
- In a large pot or dutch oven over medium-high heat, add the olive oil. Add sliced kielbasa and cook until lightly browned.
- Add the diced onions and sauté for 2-3 minutes until starting to soften.
- Add the minced garlic and sauté for 30 seconds.
- Pour in the chicken broth, diced tomatoes, heavy cream, and uncooked pasta. Stir to fully combine, making sure pasta is mostly submerged. Add up to ½ cup more broth or water if needed.
- Bring to a boil, then reduce heat and simmer for 13-15 minutes, stirring often, until pasta is cooked through.
- Remove from heat and stir in the cheddar, Monterey Jack cheese, and cream cheese until fully melted and combined.
- Garnish with chopped parsley if desired. Serve immediately.
Notes
- Garnish with fresh parsley for added flavor.
- You can adjust the cheese according to preference.
- Add more broth for a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg