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.
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)
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.
Notes
- Use mozzarella or cheddar instead of pepper jack for a milder flavor.
- Add bell peppers or mushrooms for extra veggies.
- Andouille sausage can be used for extra heat.
- Serve over zucchini noodles or roasted cauliflower for a low-carb version.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of broth or cream, or microwave in intervals.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 3g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
