Ingredients

• 12 oz smoked sausage, sliced
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 12 oz penne pasta
• 1 cup shredded Parmesan cheese
• Fresh parsley, chopped optional

Directions

• Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
• Pour in the chicken broth and heavy cream. Stir in Italian seasoning, paprika, and onion powder. Bring the mixture to a gentle simmer.
• Stir in the penne pasta, ensuring it’s submerged in the liquid. Cover and cook over medium heat for about 12-15 minutes, stirring occasionally, until the pasta is tender.
• Once the pasta is cooked, stir in the Parmesan cheese and cooked sausage. Mix until the cheese melts and the sausage is evenly distributed.
• Garnish with chopped parsley if desired. Serve warm and enjoy the creamy goodness!

Notes

• 4-4-25 1/2 Recipe
• I did Not follow the provided instructions. I cooked the penne separately.
• I added
• 1/2 Yellow Onion, Half Slice
• 4 oz Baby Bella Mushrooms, Thick Slice
• 1/2 tsp Smoked Paprika in place of the regular
• 1/2 tsp CC Italian Seasoning Blend

Photos