Creamy Pepper Jack Pasta (Print Format)
Savory pasta tossed in a creamy pepper jack and Parmesan sauce with chicken and smoky sausage.
# 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:
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.
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.
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.
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.
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.
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:
01 -
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.