Chili Cheddar Penne
Spice up your pasta night with this irresistible Chili Cheddar Penne, a fusion of bold Tex-Mex flavors and creamy comfort. Tender penne pasta is tossed in a rich, velvety sauce made with ground beef (or turkey for a leaner option), zesty chili spices, juicy diced tomatoes, and a luscious blend of sharp cheddar cheese and heavy cream. This one-pan wonder comes together in just 35 minutes, making it perfect for busy weeknights or a cozy family dinner. With a hint of heat from optional crushed red pepper flakes and a fresh pop of parsley or cilantro garnish, this dish delivers a perfect balance of heat and indulgence. Get ready to impress with an easy-to-make meal that tastes like it spent hours cooking!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (with juices)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the ground beef (or ground turkey). Cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Stir in the chili powder, ground cumin, paprika, crushed red pepper flakes (if using), and a pinch of salt and pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir to coat the beef mixture. Cook for 2 minutes.
Pour in the diced tomatoes (with their juices) and stir well. Lower the heat to medium and let the mixture simmer for 5 minutes to thicken slightly.
Reduce the heat to low and stir in the heavy cream. Let it warm through for 2 minutes, then slowly stir in the shredded cheddar cheese until melted and smooth.
Add the cooked penne pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, use the reserved pasta cooking water, a tablespoon at a time, to loosen it to your desired consistency.
Taste the pasta and adjust the seasoning with salt and pepper as needed.
Serve the Chili Cheddar Penne hot, garnished with fresh parsley or cilantro. Enjoy!
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.7 g | 357% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.7 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1791 mg | 138% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
