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Creamy Pepper Jack Chicken & Sausage Pasta

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A quick and comforting one-pan pasta dish featuring tender chicken breast, savory chicken sausage, and rotini pasta in a rich, creamy sauce with Pepper Jack and Parmesan cheeses, perfect for weeknight dinners.

Ingredients

1 lb chicken sausage, sliced

1 lb boneless, skinless chicken breasts, diced

12 oz rotini or penne pastaa

2 cups chicken broth

1 cup heavy cream

1½ cups shredded Pepper Jack cheese

½ cup grated Parmesan cheese

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add sliced chicken sausage and sauté for about 5 minutes until browned. Remove from skillet and set aside.
  2. In the same skillet, add diced chicken breasts, onion, garlic, and Italian seasoning. Season with salt and pepper. Cook for 5 to 7 minutes until chicken is fully cooked and onions are translucent.
  3. While the chicken is cooking, bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  4. Return browned sausage to the skillet. Add chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer over medium-low heat.
  5. Stir in shredded Pepper Jack and grated Parmesan cheeses until melted and sauce is smooth.
  6. Add cooked pasta to the skillet and toss to coat evenly.
  7. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Notes

  • Use hot chicken sausage or add crushed red pepper flakes for extra spice.
  • Add vegetables like spinach, bell peppers, or mushrooms for added nutrition.
  • Substitute Pepper Jack with Monterey Jack or mozzarella for a milder flavor.
  • Use half-and-half or milk instead of heavy cream for a lighter version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of chicken broth or milk to loosen sauce.

Nutrition

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