Creamy Pepper Jack Pasta

This creamy pepper jack chicken and sausage pasta combines savory proteins with a rich, cheesy sauce that brings just the right amount of heat. The combination of tender chicken pieces and smoky sausage creates a satisfying texture contrast while the pepper jack sauce adds a luxurious creaminess with a gentle kick.

I first made this dish when my sister visited last winter and was craving comfort food with a kick. Now whenever she comes over, she specifically requests my "spicy chicken pasta" before she even takes her coat off.

Ingredients

• Boneless skinless chicken breast: Fresh, lean protein that stays tender when not overcooked
• Smoked sausage: Adds a wonderful smoky depth that contrasts beautifully with the creamy sauce
• Pepper jack cheese: The star ingredient providing both creaminess and a moderate heat level
• Heavy cream: Creates the luxuriously rich base for the sauce
• Chicken broth: Thins the sauce perfectly while adding savory flavor
• Penne pasta: The tubular shape captures the sauce both inside and out
• Garlic powder and fresh garlic: Provides both background and foreground garlic notes
• Smoked paprika: Enhances the smokiness from the sausage
• Parmesan cheese: Adds nutty depth and helps thicken the sauce
• Butter: Creates silkiness in the sauce and helps bloom the garlic flavor

Step-by-Step Instructions

Pasta Preparation:

Cook the penne according to package directions until al dente, typically about 10 minutes. Be sure to salt your pasta water generously so the pasta itself has flavor. Drain well but do not rinse as the starch helps the sauce adhere to the pasta.

Protein Cooking:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add both chicken pieces and sliced sausage to the pan, then season with all the dry spices. Cook for a full 6 to 8 minutes, stirring occasionally but not constantly to allow proper browning. The chicken should have no pink remaining and reach 165°F.

Flavor Base:

Reduce the heat to medium to prevent burning the garlic. Add butter and allow it to melt completely before adding minced garlic. Sauté for just 1 to 2 minutes until the garlic becomes fragrant and slightly golden but not brown, which would create bitterness.

Sauce Building:

Pour in the heavy cream and chicken broth, stirring to incorporate any browned bits from the bottom of the pan. These bits contain concentrated flavor. Bring the liquid to a gentle simmer, not a full boil, which could cause the cream to separate.

Cheese Integration:

Add both cheeses gradually, about a quarter cup at a time, stirring continuously between additions. This prevents clumping and ensures a smooth sauce. Add the crushed red pepper flakes now if you want additional heat.

Final Assembly:

Return the cooked chicken, sausage, and pasta to the skillet. Gently fold everything together until each piece of pasta is coated in the creamy sauce. Let everything simmer together for 2 to 3 minutes, which allows the pasta to absorb some of the sauce flavors.

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I absolutely love how versatile pepper jack cheese is in this recipe. My grandfather first introduced me to pepper jack when I was twelve, slipping it into my grilled cheese sandwich without telling me. That pleasant surprise of creamy heat has stayed with me ever since, and this pasta brings back those warm memories with every bite.

Make-Ahead Options

This pasta reheats beautifully, making it perfect for meal prep. Cook the entire dish, cool completely, then portion into airtight containers. Refrigerate for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce as it will thicken considerably in the refrigerator. Heat gently on the stovetop or microwave at 50% power, stirring occasionally for even warming.

Ingredient Swaps

The beauty of this recipe lies in its flexibility. Turkey sausage works wonderfully for a lighter option, while Italian sausage adds an herbaceous quality. Rotisserie chicken can replace raw chicken for convenience. For the cheese, Monterey Jack with a separate addition of diced jalapeños gives you more control over the heat level. Vegetarians can swap in mushrooms and bell peppers for the meat, using vegetable broth instead of chicken broth.

Serving Suggestions

Serve this hearty pasta with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Garlic bread makes an excellent companion for sopping up extra sauce. For wine pairing, I recommend a slightly chilled Zinfandel or an unoaked Chardonnay to complement the creamy spiciness. A sprinkle of extra parmesan and fresh cracked black pepper just before serving elevates the presentation.

Frequently Asked Questions

→ What type of sausage works best for this pasta?

Smoked sausage is ideal for this dish as it adds a rich, savory flavor. You can use turkey, beef, or pork sausage depending on your preference.

→ Can I use a different type of pasta?

Yes, any medium-sized pasta like rigatoni, fusilli, or farfalle works well. Choose a shape that holds the creamy sauce effectively.

→ How can I adjust the spice level?

To reduce the heat, omit the crushed red pepper flakes. For more spice, add extra red pepper flakes or use a hot sausage variety.

→ Can I substitute the pepper jack cheese?

Yes, Monterey Jack or Colby cheese are great substitutes for a milder flavor. Add a pinch of cayenne if you'd like to keep some spice.

→ How do I store leftovers?

Store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to refresh the sauce.

→ Can I make this dish ahead of time?

Yes, you can cook the chicken and sausage ahead, prepare the sauce, and refrigerate separately. Combine and reheat when ready to serve.