Creamy Pepper Jack Chicken & Sausage Pasta
This creamy, spicy pasta dish features juicy chicken and turkey sausage in a silky pepper jack cheese sauce.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, freeze components separately for up to 2 months.