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This creamy pepper jack chicken and sausage pasta has become my weeknight dinner hero when I need something that satisfies everyone at the table without hours of cooking. The combination of spicy pepper jack cheese, savory chicken sausage, and tender chicken pieces creates a dish that's comforting yet exciting with each bite.
I first made this pasta when I had friends coming over last minute and needed something impressive without much fuss. The empty plates and requests for the recipe told me everything I needed to know this was a keeper that would become part of my regular rotation.
Ingredients
- Chicken sausage brings smoky flavor and convenience since it's already precooked
- Boneless skinless chicken breasts add lean protein and hearty texture
- Rotini or penne pasta works perfectly to trap the creamy sauce in all the ridges
- Chicken broth forms the flavorful base of the sauce
- Heavy cream creates that irresistible richness
- Pepper Jack cheese provides the perfect amount of heat without overwhelming the dish
- Parmesan cheese adds nutty depth and helps thicken the sauce
- Olive oil for sautéing with a clean flavor profile
- Onion and garlic create the aromatic foundation
- Italian seasoning brings together classic herbs in one convenient blend
- Fresh parsley brightens the finished dish with color and freshness
Step-by-Step Instructions
- Brown the Sausage
- Heat olive oil in a large skillet over medium heat until it shimmers. Add your sliced chicken sausage and cook until each piece develops a golden brown exterior about 4 minutes. This step builds the first layer of flavor as the sausage releases its seasonings into the oil. Remove and set aside on a plate.
- Cook the Chicken and Aromatics
- In the same skillet using the flavorful oil left behind add diced chicken breast onion and garlic. Sprinkle with Italian seasoning salt and pepper. Sauté everything together stirring occasionally until chicken is fully cooked through and no longer pink about 5 to 7 minutes. The onions should become translucent and fragrant.
- Prepare the Pasta
- While the chicken cooks bring a large pot of salted water to a rolling boil. Cook your pasta according to package directions until al dente typically 9 to 11 minutes. Reserve about half a cup of pasta water before draining in case you need to adjust the sauce consistency later.
- Create the Creamy Base
- Return the browned sausage to the skillet with the cooked chicken mixture. Pour in the chicken broth and let it bubble for about 2 minutes reducing slightly. Lower the heat to medium low and add the heavy cream stirring gently to incorporate. Allow this mixture to simmer for 3 minutes to marry the flavors.
- Add the Cheeses
- Gradually sprinkle in the shredded pepper jack and grated parmesan while stirring constantly. Continue stirring until the cheese has completely melted into a smooth velvety sauce about 2 to 3 minutes. If the sauce seems too thick add a splash of the reserved pasta water.
- Combine and Finish
- Add the drained pasta to the skillet and toss thoroughly until every piece is coated with the creamy sauce. Let everything simmer together for 1 to 2 more minutes allowing the pasta to absorb some of the sauce flavors. Taste and adjust seasonings if needed.
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The first time I made this dish my son who typically avoids anything creamy asked for seconds and then claimed the leftovers for his lunch the next day. The pepper jack cheese is really the star ingredient here providing just enough kick to keep things interesting without overwhelming the more delicate flavors.
Make Ahead Options
This pasta actually develops even more flavor when made in advance. You can prepare the entire dish up to two days before serving just hold back about a quarter cup of the cheese. Refrigerate in an airtight container then reheat gently on the stovetop with a splash of chicken broth to loosen the sauce. Add the reserved cheese during reheating for a fresh melty texture.
Customize Your Heat Level
While pepper jack provides a moderate spice level you can easily adjust this recipe to suit your preference. For a milder version use half pepper jack and half monterey jack cheese. If you want to crank up the heat add a diced jalapeño with the onions or mix in a few dashes of hot sauce at the end. My husband loves when I add a quarter teaspoon of crushed red pepper flakes during the chicken cooking stage.
Serving Suggestions
This creamy pasta pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. For a complete meal I often serve it with roasted broccoli or asparagus that can be prepared while the pasta cooks. A slice of garlic bread for soaking up every last bit of sauce is never a bad idea either even though my Italian grandmother would insist it's carb overload.
Storage Solutions
Refrigerate leftovers in an airtight container for up to three days. The pasta will absorb some of the sauce as it sits making it even more flavorful. When reheating add a splash of milk or chicken broth to revive the creamy texture. I don't recommend freezing this dish as the cream sauce can separate and the pasta texture may suffer.
Frequently Asked Questions
- → Can I use a different type of sausage?
Yes, you can substitute chicken sausage with pork, turkey, or any smoked sausage you prefer for a similar flavor and texture.
- → Can I use a different cheese if I don’t have Pepper Jack?
Absolutely! Monterey Jack, cheddar, or Gouda are great alternatives that still provide a creamy and flavorful sauce.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or broth if needed.
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Combine and reheat when ready to serve while adding a bit of liquid to maintain creaminess.
- → Is there a way to make this dish spicier?
For more heat, add a pinch of red pepper flakes, extra black pepper, or even chopped jalapeños to the sauce.
- → Can I make this dish gluten-free?
Yes, simply use gluten-free pasta and ensure your sausage and other ingredients are gluten-free as well.