Ingredients
10oz Fusilli pasta (cook according to package instructions)
Salmon fillets
Garlic powder
Paprika
Black pepper
2 Tbsp butter (divided)
4 garlic cloves, finely minced
⅓ Cup chopped onion
1 Cup heavy whipping cream
½ Cup grated Parmesan cheese
½ Cup pasta cooking water
Chicken bouillon, to taste
½ Cup shredded triple cheddar cheese
Fresh parsley, chopped
Instructions
Cook the fusilli pasta according to package directions. Reserve 1/2 cup of the pasta water and set aside.
Season the salmon with Sweet Chipotle seasoning, garlic powder, paprika, and black pepper.
In a skillet over medium heat, add 1 tablespoon of butter and cook the salmon until fully cooked. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and sauté for 10 seconds.
Add the chopped onion and sauté for about 20 seconds.
Pour in the heavy whipping cream, Parmesan cheese, reserved pasta water, black pepper, chicken bouillon, and chopped parsley.
Add the triple cheddar cheese and stir until all the cheeses are fully melted and the sauce is smooth.
Add the cooked pasta and gently mix until everything is well combined.
Top with extra chopped parsley if desired and serve.
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