Creamy Cranberry and Jalapeño Pasta (Easy One-Skillet Meal!)
- GFGluten-Free
- SFSugar Free
- VGVegetarian
This cranberry and jalapeño pasta dish is creamy, dreamy, delicious pasta with a little sweet and little spice. It all comes together in one skillet and is ready to go in no time at all.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 tbsp minced garlic
- 2-3 jalapeno peppers, seeds removed, diced + extra sliced jalapeño for garnish
- 1 cup fresh cranberries, halved
- 2½ cups uncooked penne pasta
- 2 cups chicken broth
- ⅓ cup water
- 4 oz cream cheese
- ½ cup shredded Monterey jack or Colby jack cheese
- ¼ cup green onions, diced
- ¼ cup dried cranberries, optional for garnish
Instructions
- In a large pan or skillet, heat olive oil over medium heat. Add onion and garlic; stir until translucent and soft, 2-3 minutes. Add diced jalapeños and cranberries to the skillet. Season with salt and pepper; cook for another 2-3 minutes.
- Add uncooked pasta, chicken broth, and water. Stir then bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Uncover and cook until almost all the liquid is absorbed, about 5 minutes.
- Remove from heat; stir in cream cheese, shredded cheese, and diced green onions. Stir until cheese is melted.
- Garnish with additional sliced jalapeños and dried cranberries if desired. Enjoy!
Equipment
- 1 skillet