Kielbasa Sliced
1 Tbsp Olive Oil
½ Cup Onion Diced
2 Garlic Cloves Minced
8 Oz Penne Pasta
2 Cups Chicken Broth
½ Cup Heavy Cream
14.5 Oz Fire Roasted Diced Tomato
1 ½ Cups Monterey Jack Cheese Shredded
½ 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.