Creamy, spicy, and loaded with juicy bites of chicken and sausage, this Creamy Pepper Jack Chicken & Sausage Pasta is comfort food at its finest. Imagine a silky, cheesy sauce clinging to rotini or penne, with pockets of pepper jack heat and savory turkey sausage in every forkful — it’s irresistible. Fun fact: pepper jack cheese is Monterey Jack spiked with jalapeños and herbs, so you get instant flavor lift without extra prep. This dish is delightfully simple and comes together fast on weeknights when you want big flavor with minimal fuss. If you love creamy pasta dinners, you might also enjoy Garlic Butter Sausage Bites & Creamy Parmesan Pasta, another family favorite on the blog. Grab a pan and let’s get cooking — you’ll be sharing this one in no time.
What is Creamy Pepper Jack Chicken & Sausage Pasta?
What’s in a name? Creamy Pepper Jack Chicken & Sausage Pasta basically tells you everything — but it sounds so much more fun than “cheesy chicken pasta,” doesn’t it? Why is it called that? Because the star is a luscious pepper jack cheese sauce that coats tender chicken and savory turkey sausage alongside pasta. Could it be a cousin to Cajun sausage pastas with a milder, creamier personality? Perhaps. And remember, “the way to a man’s heart is through his stomach.” Who can argue when a plate like this shows up? Try it and see — I dare you not to smile after the first bite.
Why You’ll Love This:
- Creamy, spicy, and comforting: The pepper jack gives a gentle kick while the heavy cream and Parmesan create a smooth, luxurious sauce that clings to every noodle.
- Budget-friendly and satisfying: Using turkey sausage and a single pan for most of the cooking keeps costs and cleanup low while delivering big, family-style portions.
- Versatile toppings and flavor boosters: Fresh parsley, extra Parmesan, or a squeeze of lemon brighten the dish; add red pepper flakes if you want more heat.
If you enjoy rich comfort pastas like this, you may want to check out a lighter seafood twist with Chicken Scampi with Creamy Garlic Parmesan Rice. Give this recipe a try — it’s a weeknight win for everyone at the table.
How to Make:
Quick Overview
This recipe is straightforward and fast: brown the sausage, cook the chicken with aromatics, simmer in a creamy chicken-broth base, and melt in Pepper Jack and Parmesan for a silky sauce. Expect a perfect balance of spicy, cheesy, and savory textures, with about 10 minutes prep and 20 minutes cook time — perfect for busy evenings. The standout element is the creamy pepper jack sauce that ties everything together.
Ingredients
- 1 lb turkey sausage, sliced
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 12 oz rotini or penne pasta
- 2 cups chicken broth
- 1 cup heavy cream, room temperature
- 1 1/2 cups shredded Pepper Jack cheese (freshly shredded melts best)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion, diced finely
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides, about 4–6 minutes. Remove the sausage from the skillet and set aside on a plate.
Step 2: In the same skillet, add the diced chicken breast, diced onion, minced garlic, Italian seasoning, salt, and pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. If the pan looks dry, splash a bit more oil or a tablespoon of chicken broth.
Step 3: While the chicken cooks, bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente (usually 8–10 minutes). Drain and set aside. Reserve 1/2 cup of pasta cooking water in case you need to thin the sauce later.
Step 4: Once the chicken is cooked through, return the browned turkey sausage to the skillet. Pour in the chicken broth and heavy cream, stirring to combine and scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer for 3–4 minutes to meld flavors.
Step 5: Reduce the heat to low and add the shredded Pepper Jack and Parmesan cheeses in small handfuls. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy. If the sauce is too thick, add small splashes of reserved pasta water or extra chicken broth until you reach the desired consistency.
Step 6: Add the cooked pasta to the skillet. Toss everything together with tongs or a large spoon until the pasta is well coated in the creamy, cheesy sauce and the sausage and chicken are evenly distributed. Taste and adjust salt and pepper as needed.
Step 7: Serve hot, garnished with chopped fresh parsley for a pop of color and bright flavor. Add extra grated Parmesan or a pinch of crushed red pepper if desired for more heat.
What to Serve With:
- Simple green salad with a lemon vinaigrette to cut through the richness
- Garlic bread or crusty baguette for mopping up the sauce
- Roasted broccoli or asparagus for a bright, slightly crunchy side
- A crisp white wine like Sauvignon Blanc or a light lager to balance the spice
Top Tips for Perfecting:
- Cheese: Freshly shred the Pepper Jack and Parmesan for smoother melting. Pre-shredded cheese often contains anti-caking agents that can prevent silky texture.
- Protein swaps: Use andouille or kielbasa if you want smokier flavor, or swap chicken for shrimp for a different twist.
- Heat control: Choose mild or spicy Pepper Jack depending on your family’s tolerance. Add crushed red pepper for extra kick.
- Sauce consistency: Use reserved pasta water a tablespoon at a time to loosen a thick sauce; the starch helps the sauce cling to the pasta.
- Avoid overcooking chicken: Dice to uniform sizes and cook just until no longer pink to keep chicken juicy.
- Don’t overcrowd the pan when browning sausage — give it space to develop a good sear.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The cream-based sauce can separate when frozen and reheated; for best results, freeze components separately (sausage and chicken separate from cooked pasta and sauce) for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or chicken broth to revive creaminess. Microwave in short bursts, stirring between, and add liquid as needed.
- Do not overheat: High heat can cause the sauce to break, so warm slowly and stir often.
FAQs
Q: Can I make this dish with regular cheddar instead of Pepper Jack?
A: Yes. Cheddar will give you creaminess and a milder flavor. Add a pinch of cayenne or chopped jalapeño if you want the pepper jack’s heat.
Q: Is turkey sausage a good substitute for pork sausage?
A: Absolutely. Turkey sausage is leaner and still packs flavor. If you prefer pork sausage, use the same quantity but watch fat levels and drain excess if needed.
Q: How can I make this recipe vegetarian?
A: Swap sausage and chicken for hearty mushrooms, tofu, or plant-based sausage. Use vegetable broth instead of chicken broth.
Q: Can I reduce the cream for a lighter sauce?
A: Yes — substitute half-and-half for heavy cream or use 3/4 cup cream and 1/4 cup Greek yogurt added off heat to maintain creaminess without thinning the sauce.
Q: What pasta shapes work best?
A: Rotini, penne, or rigatoni are great because their nooks hold the sauce. Long pastas like fettuccine also work if you prefer.
Q: Can I prep this ahead of time?
A: You can brown sausage and cook chicken earlier, then refrigerate separately for up to 24 hours. Finish cooking and combine with freshly prepared sauce and pasta when ready.
Conclusion
This Creamy Pepper Jack Chicken & Sausage Pasta is a weeknight superstar — simple to make, deeply satisfying, and packed with cheesy, cozy flavor. If you’re craving even more creamy pepper jack inspiration, check out Creamy Pepper Jack Pasta – The Salty Marshmallow for a slightly different take. For fans of spicy sausage pasta with a Cajun twist, take a look at Creamy Cajun Andouille Sausage Pasta – Lauren from Scratch. Try this recipe soon, share it with friends or family, and enjoy the cheers when the plates come back empty.
Creamy Pepper Jack Chicken & Sausage Pasta
Equipment
- Large Skillet
- Large Pot
Ingredients
Ingredients
- 1 lb Turkey sausage, sliced
- 1 lb Boneless, skinless chicken breasts, diced Cut into 1-inch pieces
- 12 oz Rotini or penne pasta
- 2 cups Chicken broth
- 1 cup Heavy cream Room temperature
- 1.5 cups Shredded Pepper Jack cheese Freshly shredded melts best
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 small Onion, diced finely
- 3 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper To taste
- Fresh parsley, chopped For garnish
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides, about 4–6 minutes. Remove the sausage from the skillet and set aside on a plate.
- Step 2: In the same skillet, add the diced chicken breast, diced onion, minced garlic, Italian seasoning, salt, and pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. If the pan looks dry, splash a bit more oil or a tablespoon of chicken broth.
- Step 3: While the chicken cooks, bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente (usually 8–10 minutes). Drain and set aside. Reserve 1/2 cup of pasta cooking water in case you need to thin the sauce later.
- Step 4: Once the chicken is cooked through, return the browned turkey sausage to the skillet. Pour in the chicken broth and heavy cream, stirring to combine and scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer for 3–4 minutes to meld flavors.
- Step 5: Reduce the heat to low and add the shredded Pepper Jack and Parmesan cheeses in small handfuls. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy. If the sauce is too thick, add small splashes of reserved pasta water or extra chicken broth until you reach the desired consistency.
- Step 6: Add the cooked pasta to the skillet. Toss everything together with tongs or a large spoon until the pasta is well coated in the creamy, cheesy sauce and the sausage and chicken are evenly distributed. Taste and adjust salt and pepper as needed.
- Step 7: Serve hot, garnished with chopped fresh parsley for a pop of color and bright flavor. Add extra grated Parmesan or a pinch of crushed red pepper if desired for more heat.