Creamy Pepper Jack Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 pound boneless skinless chicken breast, cut into bite-sized pieces
03 -
1/2 pound smoked sausage, sliced
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon smoked paprika
07 -
Salt and pepper to taste
08 -
12 oz penne pasta
09 -
1 tablespoon butter
10 -
3 cloves garlic, minced
11 -
2 cups heavy cream
12 -
1 cup chicken broth
13 -
1½ cups shredded pepper jack cheese
14 -
1/2 cup grated parmesan cheese
15 -
1/4 teaspoon crushed red pepper flakes
16 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Cook the penne pasta according to package directions. Drain and set aside.
02 -
In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sausage, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until browned and fully cooked, about 6–8 minutes. Remove and set aside.
03 -
In the same skillet, reduce heat to medium. Add butter and minced garlic, and sauté for 1–2 minutes until fragrant.
04 -
Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Gradually add the pepper jack and parmesan cheese, stirring until melted and smooth. Add crushed red pepper flakes if desired.
05 -
Return the cooked chicken, sausage, and pasta to the skillet. Toss together until fully coated in the creamy sauce.
06 -
Allow the dish to simmer for 2–3 more minutes to meld the flavors. Garnish with chopped parsley and serve hot.
# Notes:
01 -
Using freshly grated pepper jack cheese ensures a smoother sauce consistency.