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Creamy Pepper Jack Pasta

A rich, creamy, slightly spicy pasta made with melted pepper jack cheese, garlic, onions, and peppers in a silky smooth sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Pasta
Cuisine: American, Fusion
Calories: 520

Ingredients
  

Pasta Base
  • 12 oz pasta penne, rotini, or shells
Creamy Pepper Jack Sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 bell pepper diced
  • 2 tbsp flour all-purpose
  • 1 cup chicken broth or vegetable broth
  • 1.5 cups milk or half-and-half
  • 2 cups pepper jack cheese freshly shredded
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Pot for pasta
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Cook pasta until al dente and reserve 1/2 cup pasta water.
  2. Heat butter and olive oil in a skillet. Add onion and bell pepper and sauté until softened.
  3. Add garlic and cook until fragrant.
  4. Stir in flour to form a roux and cook for 1 minute.
  5. Slowly whisk in broth and milk until smooth.
  6. Add pepper jack cheese and stir until melted and creamy.
  7. Season with paprika, salt, pepper, and optional chili flakes.
  8. Toss pasta with sauce and add pasta water if needed for creaminess.
  9. Garnish with parsley and serve hot.

Notes

For extra creaminess, stir in 1/2 cup heavy cream or cream cheese at the end.