Description
This Ultimate Creamy Pepper Jack Chicken & Sausage Pasta is a hearty one-pot meal combining tender chicken, smoky sausage, and a luscious cheesy sauce with a spicy kick from pepper jack cheese and optional red pepper flakes. Perfectly seasoned and cooked with penne pasta in a creamy chicken broth base, it delivers a comforting dinner that’s ready in just 35 minutes.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 12 ounces smoked sausage, sliced into rounds
Produce & Aromatics
- 3 cloves garlic, minced
- Chopped fresh parsley for garnish
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 12 ounces penne pasta
- 3 cups chicken broth
Dairy
- 1 cup heavy cream
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with paprika, onion powder, salt, and black pepper. Cook the chicken until browned and fully cooked, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Brown the sausage: In the same skillet, add the sliced smoked sausage and cook until browned, about 3–4 minutes, stirring occasionally to get an even sear.
- Sauté garlic and spices: Add the minced garlic and crushed red pepper flakes (if using) to the sausage. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine ingredients: Return the cooked chicken to the skillet. Add the uncooked penne pasta, chicken broth, and heavy cream. Stir everything together thoroughly and bring the mixture to a boil over medium-high heat.
- Simmer the pasta: Once boiling, reduce the heat to medium-low. Cover the skillet or Dutch oven and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Add cheese and finish: Remove the lid and stir in the shredded pepper jack cheese and grated Parmesan cheese. Continue stirring until the cheeses have melted completely and the sauce is creamy.
- Rest and garnish: Allow the pasta to rest for a few minutes to thicken up before serving. Garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheeses to cut calories and fat.
- Add spinach or diced bell peppers for an extra serving of vegetables and added nutrition.
- Adjust the amount of crushed red pepper flakes if you prefer more or less heat in the dish.
