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Creamy Pepper Jack Pasta with Chicken & Sausage

A quick and satisfying one-pan pasta dish featuring creamy pepper jack sauce, tender chicken, and smoky sausage for a weeknight dinner that delights every palate.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 1/2 pound smoked sausage, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
  • 12 oz penne pasta Or any pasta shape of choice
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 1/2 cups shredded pepper jack cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes For added spice
  • Fresh parsley, chopped (for garnish) To taste

Method
 

Preparation
  1. Boil the penne pasta in salted water according to package directions until al dente (about 9-11 minutes). Drain and set aside, saving ½ cup of the pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 4 minutes until the chicken begins to brown.
  3. Add the smoked sausage to the skillet with the chicken. Cook for another 3-4 minutes until both meats are cooked through and slightly caramelized. Then transfer them to a plate and set aside.
Sauce Preparation
  1. Lower the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant but not browned.
  2. Whisk in the heavy cream and chicken broth. Bring to a gentle simmer and cook for 3-4 minutes until slightly reduced.
  3. Gradually stir in the shredded pepper jack and parmesan cheese until completely melted and smooth.
Combine and Serve
  1. Return the cooked chicken and sausage to the skillet along with the drained pasta. Toss thoroughly to coat every bite with the creamy sauce.
  2. Serve with a garnish of freshly chopped parsley and sprinkle with crushed red pepper flakes for extra kick.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to 2 months. Reheat over low heat, adding reserved pasta water if needed. For variations, consider vegan substitutes like plant-based sausage and coconut cream.