Name: Creamy Pepper Jack Chicken & Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb chicken breast or thighs, diced; 8 oz smoked sausage, sliced; 12 oz penne or any short pasta; 2 cups pepper jack cheese, shredded; 1 cup heavy cream; 1 cup chicken broth; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped (optional)

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Creamy Pepper Jack Chicken & Sausage Pasta is a rich, satisfying, and perfectly spicy one-pan meal that blends tender chicken, smoky sausage, and creamy pepper jack cheese into a flavorful sauce tossed with pasta. It's the kind of comfort food I turn to when I want something easy but packed with bold flavors. Creamy Pepper Jack Chicken & Sausage Pasta

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between creamy and spicy. The pepper jack cheese melts into a smooth, velvety sauce that clings to every bite of pasta. The chicken and sausage give it a hearty, meaty base, while the spice adds just the right amount of kick to keep things exciting. It’s also a one-pot recipe, so cleanup is quick and easy, making it ideal for weeknight dinners.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, diced
Smoked sausage, sliced
Penne or any short pasta
Pepper jack cheese, shredded
Heavy cream
Chicken broth
Onion, diced
Garlic, minced
Olive oil
Salt
Black pepper
Red pepper flakes (optional for extra spice)
Fresh parsley (optional for garnish)

directions

I start by cooking the pasta according to package directions until al dente, then I drain and set it aside.
In a large skillet, I heat olive oil over medium heat and sauté the diced chicken until golden and cooked through. I remove it from the pan and set it aside.
In the same skillet, I add the sliced sausage and let it brown slightly for more flavor.
I toss in the diced onion and cook until softened, then stir in the minced garlic and cook for another minute.
I deglaze the pan with chicken broth, scraping up the brown bits, then pour in the heavy cream and bring it to a gentle simmer.
I stir in the shredded pepper jack cheese until it melts into a smooth sauce.
I return the chicken to the pan along with the cooked pasta and mix everything to coat evenly in the sauce.
I season with salt, black pepper, and red pepper flakes to taste.
I let it all simmer for a few minutes until heated through and the sauce thickens.
I serve it hot, garnished with chopped parsley if I have some on hand.

Servings and timing

This recipe serves 4 to 6 people. From start to finish, it takes about 35 minutes — 10 minutes for prep and 25 minutes for cooking.

Variations

When I want to change things up, I swap the pepper jack cheese for mozzarella or a cheddar blend for a milder flavor. Sometimes I add bell peppers or mushrooms for extra veggies, or use andouille sausage to turn up the heat. For a lower-carb option, I skip the pasta and serve the creamy chicken and sausage over sautéed zucchini noodles or roasted cauliflower.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually do it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. It can also be reheated in the microwave in 1-minute intervals, stirring in between.

FAQs

What kind of pasta works best for this recipe?

I usually go with penne or rotini because they hold the sauce well, but any short pasta like farfalle or rigatoni will work too.

Can I make this dish ahead of time?

Yes, I often make it a day in advance. It reheats beautifully and the flavors become even more pronounced the next day.

Is it very spicy?

It has a gentle kick from the pepper jack cheese. If I want more heat, I add red pepper flakes or use spicy sausage. For less spice, I switch to a milder cheese.

Can I use pre-cooked chicken?

Absolutely. If I have leftover grilled or rotisserie chicken, I slice it up and add it after the sausage has browned.

Can I freeze this pasta?

I personally avoid freezing it since cream-based sauces can separate, but if I do freeze it, I reheat slowly on the stove while stirring frequently.

Conclusion

Creamy Pepper Jack Chicken & Sausage Pasta is my go-to when I crave something indulgent, easy to make, and full of flavor. It’s a complete meal in one pan that satisfies every time, whether I’m cooking for my family or just want to enjoy a comforting dinner on my own.

Creamy Pepper Jack Chicken & Sausage Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

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Description

Creamy Pepper Jack Chicken & Sausage Pasta is a rich, spicy, one-pan comfort dish featuring tender chicken, smoky sausage, and a velvety pepper jack cheese sauce over pasta.

Instructions

Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté diced chicken until golden and cooked through. Remove from pan and set aside.
Add sliced sausage to the skillet and brown slightly.
Add diced onion and cook until softened, then stir in minced garlic and cook for another minute.
Deglaze the pan with chicken broth, scraping up any brown bits.
Pour in heavy cream and bring to a gentle simmer.
Stir in shredded pepper jack cheese until melted and smooth.
Return chicken to the skillet along with cooked pasta. Stir to coat everything in the sauce.
Season with salt, black pepper, and red pepper flakes to taste.
Simmer for a few minutes until heated through and sauce thickens. Serve hot, garnished with parsley if desired.