Description
This Ultimate Creamy Pepper Jack Chicken & Sausage Pasta is a rich and flavorful one-pan dish combining tender chicken, savory smoked sausage, and creamy pepper jack cheese with perfectly cooked pasta. Ready in just 35 minutes, it’s an easy, comforting meal perfect for weeknight dinners.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz smoked sausage, sliced
Vegetables & Aromatics
- 3 cloves garlic, minced
- 1/2 onion, chopped
Liquids & Dairy
- 2 cups chicken broth
- 1 cup heavy cream
Pasta & Cheese
- 8 oz penne or rotini pasta (uncooked)
- 1 1/2 cups shredded pepper jack cheese
Seasonings & Garnish
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Cook the chicken: In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the cubed chicken and cook until browned and fully cooked, about 5–7 minutes. Remove the chicken from the pan and set aside.
- Brown the sausage and sauté aromatics: In the same pan, add the sliced smoked sausage and cook until browned. Then add the chopped onion and minced garlic and sauté until softened, about 2–3 minutes.
- Add chicken and liquids: Return the cooked chicken to the pan. Stir in the chicken broth, heavy cream, uncooked pasta, smoked paprika, salt, and black pepper.
- Simmer the pasta: Bring the mixture to a boil. Then reduce the heat to a simmer, cover the pan, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt the cheese: Stir in the shredded pepper jack cheese until it melts smoothly into the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Serve and garnish: Remove the skillet from heat. Garnish the pasta with chopped parsley or green onions and serve hot.
Notes
- Use penne or rotini pasta for the best texture with the creamy sauce.
- Keep stirring occasionally during simmering to prevent the pasta from sticking to the pan.
- You can substitute smoked sausage with kielbasa or Andouille sausage for different flavor profiles.
- This dish can be made milder by using a mild cheese instead of pepper jack.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
