Creamy Pepper Jack Pasta (Printable Version)
Creamy pepper jack pasta with chicken and sausage, cooked in one pan for a bold, comforting weeknight meal.
# Ingredients:
→ Proteins
01 -
8 oz chicken sausage, sliced
02 -
2 boneless skinless chicken breasts, cut into bite-sized pieces
→ Pasta and Base
03 -
12 oz rotini or penne pasta
04 -
1 cup chicken broth
05 -
1 cup heavy cream
→ Cheeses
06 -
1 1/2 cups shredded Pepper Jack cheese
07 -
1/2 cup grated Parmesan cheese
→ Aromatics and Seasonings
08 -
2 tablespoons olive oil
09 -
1 small onion, finely diced
10 -
3 cloves garlic, minced
11 -
1 teaspoon Italian seasoning
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Garnish
14 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 5 minutes or until browned on both sides. Remove and set aside.
02 -
In the same skillet, add diced chicken, onion, and garlic. Season with Italian seasoning, salt, and pepper. Cook for 5–7 minutes until chicken is cooked through and onions are translucent.
03 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain but do not rinse.
04 -
Return sausage to the skillet. Add chicken broth and heavy cream, scraping the skillet bottom to release any browned bits. Simmer gently.
05 -
Reduce heat to low. Gradually stir in Pepper Jack and Parmesan cheese, mixing until sauce is smooth and fully melted, about 2–3 minutes.
06 -
Add cooked pasta to the skillet. Toss to coat thoroughly. Let rest for 2 minutes off heat to allow sauce to thicken. Garnish with parsley before serving.
# Notes:
01 -
Reheat with a splash of milk or cream to restore sauce texture.
02 -
For added vegetables, stir in spinach, bell peppers, or mushrooms with the chicken.
03 -
Shred cheese fresh for smoother melting.
04 -
Let pasta sit after mixing to allow sauce to cling better.