Creamy Pepper Jack Pasta with Chicken & Sausage (Print version)

Tender chicken, smoky sausage, and pasta tossed in a creamy pepper jack sauce with just enough heat.

# Ingredients:

For the pasta and proteins

01 - 12 oz (340 g) rotini or penne pasta
02 - 1 tablespoon olive oil
03 - 12 oz (340 g) smoked chicken sausage, sliced into coins
04 - 1 lb (450 g) boneless skinless chicken breasts, diced
05 - 1 small yellow onion, diced
06 - 3 cloves garlic, minced
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon kosher salt, plus more for pasta water
09 - 1/2 teaspoon black pepper

For the pepper jack sauce

10 - 2 cups (480 ml) low-sodium chicken broth
11 - 1 cup (240 ml) heavy cream
12 - 1 1/2 cups (170 g) freshly shredded pepper jack cheese
13 - 1/2 cup (45 g) grated Parmesan cheese
14 - 1/4 cup (60 ml) reserved pasta water, as needed
15 - 2 tablespoons chopped fresh parsley
16 - Red pepper flakes, optional for serving

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1/2 cup of pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for about 5 minutes, turning once, until browned on both sides. Transfer to a plate.
03 - Add the diced chicken, onion, garlic, Italian seasoning, salt, and pepper to the same skillet. Cook for 5-7 minutes, stirring often, until the onion softens and the chicken reaches 165°F.
04 - Return the sausage to the skillet. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release browned bits. Bring to a gentle simmer.
05 - Reduce heat to low. Stir in the pepper jack cheese by handfuls until melted, then stir in the Parmesan until the sauce is smooth.
06 - Add the drained pasta and toss until coated. Loosen with reserved pasta water as needed. Rest off the heat for 2 minutes, then garnish with parsley and red pepper flakes if using.

# Good to know:

01 - Use freshly shredded pepper jack for the smoothest sauce.
02 - Cook poultry to 165°F before serving.
03 - Best served right after tossing while the sauce is glossy.

Back