Here’s a Creamy Pepper Jack Chicken & Sausage Pasta recipe that’s packed with flavor and perfect for a hearty, comforting meal:
Creamy Pepper Jack Chicken & Sausage Pasta
Ingredients:
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12 oz penne or your favorite pasta
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1 tbsp olive oil
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1 lb boneless, skinless chicken breast (cut into bite-size pieces)
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8 oz smoked sausage (sliced into half-moons)
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1 small onion (diced)
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3 cloves garlic (minced)
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1½ cups heavy cream (or half-and-half)
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1 cup chicken broth
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8 oz pepper jack cheese (shredded)
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½ cup Parmesan cheese (optional for added depth)
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1 tsp paprika
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½ tsp crushed red pepper flakes (optional for heat)
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Salt & pepper to taste
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Fresh parsley (chopped, for garnish)
Instructions:
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Cook the Pasta:
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Boil pasta in salted water according to package directions. Drain and set aside.
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Cook Chicken & Sausage:
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In a large skillet over medium-high heat, heat olive oil.
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Add chicken, season with salt, pepper, and paprika. Cook until browned and cooked through (5–7 minutes).
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Remove chicken and set aside. In the same skillet, add sliced sausage and cook until browned (3–4 minutes). Set aside with the chicken.
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Sauté Onion & Garlic:
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In the same skillet, reduce heat to medium.
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Add a splash of oil if needed, then sauté onion until soft and translucent (2–3 minutes).
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Add garlic and cook for 30 seconds until fragrant.
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Make the Sauce:
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Pour in chicken broth and scrape up any brown bits from the pan.
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Add heavy cream and bring to a simmer.
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Gradually stir in shredded pepper jack cheese and Parmesan (if using) until melted and smooth.
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Add red pepper flakes (optional) for heat.
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Combine Everything:
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Return chicken, sausage, and cooked pasta to the skillet.
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Toss everything together until well coated in the sauce.
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Let simmer for 2–3 minutes to marry flavors. Taste and adjust seasoning.
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Serve:
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Garnish with chopped parsley.
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Serve hot with crusty bread or a side salad.
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Would you like a version with fewer calories or made in a slow cooker or Instant Pot?
