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Creamy Pepper Jack Pasta

Category: Dinner Ideas That Actually Work

This creamy pepper jack pasta blends tender chicken and smoky sausage with a luscious sauce made from pepper jack and Parmesan cheeses. Cooked in one pan, the dish comes together quickly, delivering a comforting yet bold flavor. The pasta is cooked al dente and coated in a smooth, velvety cream sauce enriched by chicken broth and seasoned with Italian herbs. Fresh parsley adds a bright finish, balancing the richness. Perfect for busy weeknights or casual gatherings, it reheats well and welcomes easy variations like veggies or different pasta shapes.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Mon, 08 Dec 2025 19:30:08 GMT
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DEFD | lilicooks.com

Recipe FAQs

→ Can I substitute Pepper Jack cheese?

Yes, Monterey Jack offers a milder taste, or cheddar with chili flakes can replicate the spicy kick of Pepper Jack.

→ How do I adjust the spice level?

Modify the amount of Pepper Jack cheese or add chili flakes to increase or decrease heat according to your preference.

→ Can this dish be made ahead of time?

Absolutely, it reheats nicely. Store in the fridge for up to 4 days and reheat gently with a splash of cream to maintain sauce texture.

→ What vegetables work well in this pasta?

Spinach, bell peppers, and mushrooms complement the flavors and add texture and nutrition when added during cooking.

→ Which pasta shapes are best?

Rotini and penne hold the creamy sauce well, but any short pasta with ridges or tubes will work beautifully.

Creamy Pepper Jack Pasta

Savory pasta tossed in a creamy pepper jack and Parmesan sauce with chicken and smoky sausage.

Preparation Time
10 min
Cooking Time
25 min
Overall Time
35 min
Created By: Lili Clark

Category: Dinner

Skill Level: Moderate

Cuisine Type: American

Output: 6 Serves (6 portions (1 large skillet of pasta))

Dietary Options: ~

Ingredients

→ Proteins

01 8 oz sliced chicken sausage
02 2 boneless skinless chicken breasts, cut into bite-sized pieces

→ Pasta and Base

03 12 oz rotini or penne pasta
04 1 cup chicken broth
05 1 cup heavy cream

→ Cheeses

06 1 1/2 cups shredded Pepper Jack cheese
07 1/2 cup grated Parmesan cheese

→ Aromatics and Seasonings

08 2 tablespoons olive oil
09 1 small onion, finely diced
10 3 cloves garlic, minced
11 1 teaspoon Italian seasoning
12 Salt, to taste
13 Black pepper, to taste

→ Garnish

14 2 tablespoons chopped fresh parsley

Steps

Step 01

Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 5 minutes or until browned on both sides. Remove and set aside.

Step 02

In the same skillet, add diced chicken, diced onion, and minced garlic. Season with Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes until chicken is cooked through and onions are translucent.

Step 03

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain but do not rinse.

Step 04

Return sausage to the skillet with chicken mixture. Add chicken broth and heavy cream, scraping skillet bottom to release browned bits. Bring to a gentle simmer.

Step 05

Reduce heat to low. Gradually stir in shredded Pepper Jack and grated Parmesan cheese until fully melted and sauce is smooth, about 2 to 3 minutes.

Step 06

Add cooked pasta to skillet and toss to coat evenly. Let rest off heat for 2 minutes to thicken sauce. Garnish with chopped parsley before serving.

Tips

  1. Reheat with a splash of milk or cream to restore sauce texture. For added vegetables, stir in spinach, bell peppers, or mushrooms when cooking chicken. Shred cheese fresh for smoother melting. Let pasta rest after mixing to allow sauce to cling better.

Required Tools

  • Large skillet
  • Large pot
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Colander

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy; verify sausage ingredients for potential allergens.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 650
  • Fats: 38 g
  • Carbohydrates: 48 g
  • Proteins: 32 g