Description

This Creamy Pepper Jack Chicken & Sausage Pasta is a flavorful and comforting dish combining tender chicken, smoky sausage, and a rich, cheesy sauce made with Pepper Jack and Parmesan cheeses. Perfectly cooked pasta is tossed in a creamy, mildly spicy sauce, enhanced with Italian seasoning and fresh garlic, making it a satisfying meal for any weeknight dinner.

Ingredients

Proteins

1 lb turkey sausage, sliced (or use any sausage you prefer)
1 lb boneless, skinless chicken breasts, diced

Pasta and Dairy

12 oz rotini or penne pasta
1 cup heavy cream
1½ cups shredded Pepper Jack cheese
½ cup grated Parmesan cheese

Produce

1 small onion, diced
3 cloves garlic, minced
Fresh parsley, chopped (for garnish)

Liquids & Oils

2 cups chicken broth
1 tablespoon olive oil

Spices & Seasonings

1 teaspoon Italian seasoning
Salt and black pepper, to taste

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Instructions

Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides. Remove from the skillet and set aside to retain the flavorful browned bits in the pan.
Sauté chicken and aromatics: In the same skillet, add diced chicken, diced onion, and minced garlic. Season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain and set aside.
Create the sauce base: Return the browned sausage to the skillet with the cooked chicken mixture. Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat to meld the flavors.
Melt the cheese: Reduce heat to low and stir in shredded Pepper Jack and grated Parmesan cheese. Continue stirring until all cheese has melted and the sauce becomes smooth and creamy.
Toss pasta with sauce: Add the drained pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy cheese sauce and sausage-chicken mixture.
Garnish and serve: Serve the pasta hot, garnished with freshly chopped parsley for a pop of color and fresh flavor.

Notes

You can substitute turkey sausage with any sausage of your choice such as Italian or smoked sausage.
For a spicier kick, add a pinch of red pepper flakes when cooking the chicken.
Make sure not to overcook the pasta; al dente texture works best for this dish.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or broth to loosen the sauce.