Creamy Pepper Jack Pasta Dish (Print Version)
A rich, creamy pasta with chicken, sausage, and pepper jack cheese for a bold, comforting meal.
# Ingredients:
→ Proteins
01 -
1 lb chicken sausage, sliced
02 -
1 lb boneless, skinless chicken breasts, diced
→ Pasta
03 -
12 oz rotini or penne pasta
→ Liquids
04 -
2 cups chicken broth
05 -
1 cup heavy cream
→ Cheeses
06 -
1½ cups shredded Pepper Jack cheese
07 -
½ cup grated Parmesan cheese
→ Aromatics & Seasoning
08 -
1 tbsp olive oil
09 -
1 small onion, diced
10 -
3 cloves garlic, minced
11 -
1 tsp Italian seasoning
12 -
Salt and pepper to taste
13 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.
02 -
In the same skillet, add diced chicken breasts, diced onion, and minced garlic. Sprinkle in Italian seasoning, salt, and pepper. Cook for 5–7 minutes or until chicken is no longer pink in the center.
03 -
While the chicken cooks, bring a pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
04 -
Return the cooked sausage to the skillet with the chicken. Pour in the chicken broth and heavy cream. Stir well, scraping the bottom to release any browned bits. Bring the mixture to a simmer.
05 -
Reduce heat slightly and stir in the shredded Pepper Jack and grated Parmesan. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
06 -
Add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Let it sit for 2 minutes off the heat to thicken slightly. Garnish with chopped parsley before serving.
# Notes:
01 -
Use fresh cheese for better melting and flavor. Cook proteins separately for enhanced depth in taste. Simmer the sauce to thicken and deepen the flavor.
02 -
Ensure pasta is cooked al dente to absorb flavors when combined with the sauce.