Ingredients
Scale
- 1 tbsp olive oil
- 14 oz kielbasa sausage, sliced into ½ inch pieces
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta or your choice of short pasta
- ¾ cup grated Parmesan cheese
- ½ tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Heat oil in a large pot or deep skillet over medium heat. Add sliced kielbasa and cook 4–5 minutes until browned.
- Add garlic and onions and sauté for 2 minutes until fragrant and translucent.
- Pour in chicken broth and heavy cream. Stir and bring to a boil.
- Add uncooked pasta. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until pasta is al dente.
- Stir in Parmesan cheese until melted and creamy. Season with paprika, salt, and pepper.
- Let rest 2 minutes to thicken. Garnish with parsley and serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop or microwave with a splash of milk or broth to loosen sauce.
- Variations: Add spinach, sun-dried tomatoes, or mushrooms. Substitute kielbasa with turkey sausage or chicken.
- Dairy-Free Option: Use coconut cream and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American, Comfort Food