This Creamy Pepper Jack Chicken & Sausage Pasta brings together the perfect balance of spice and creaminess in a hearty dinner that warms the soul. With tender chicken and flavorful turkey sausage swimming in a luscious, cheesy sauce, each bite promises comfort and satisfaction.
The blend of Pepper Jack and Parmesan cheeses creates a creamy, mildly spicy sauce that coats every twist of the pasta, making it a family-favorite meal ready in just 40 minutes.
- Easy to prepare in under an hour, making it perfect for busy weeknights.
- The Pepper Jack cheese adds a subtle spicy kick balanced by creamy Parmesan for rich flavor.
- Gluten-free friendly when using gluten-free pasta, suitable for many dietary preferences.
- One-pan cooking minimizes cleanup without sacrificing taste or texture.
Ingredients
- Turkey sausage: One pound of sliced turkey sausage adds a lean, smoky protein with mild spice that complements the creamy sauce.
- Boneless, skinless chicken breasts: One pound diced pieces cook quickly, absorbing flavors for juicy, tender bites.
- Rotini or penne pasta: Twelve ounces of pasta provides the perfect vehicle to hold the rich, creamy cheese sauce throughout every twist and tube.
- Chicken broth: Two cups of chicken broth creates a flavorful, savory base for the sauce that keeps it light yet rich.
- Heavy cream: One cup enriches the sauce with decadence and a smooth texture that coats all ingredients beautifully.
- Pepper Jack cheese: One and a half cups shredded for its creamy melt and mild spicy heat that livens the dish.
- Parmesan cheese: Half a cup grated Parmesan adds depth, nuttiness and extra creaminess to the sauce.
- Olive oil: One tablespoon used for sautéing sausage and chicken adds subtle fruitiness and prevents sticking.
- Small onion: One diced onion adds sweetness and a savory base note when cooked with garlic.
- Garlic cloves: Three cloves minced for a punch of aromatic, flavorful complexity in the sauce.
- Italian seasoning: One teaspoon of dried herbs enhances the dish with classic Italian flavors of oregano, basil, and thyme.
- Salt and black pepper: To taste, balancing and enhancing all the savory ingredients harmoniously.
- Fresh parsley: Chopped for garnish; adds a pop of color and fresh herbal brightness when serving.
Instructions
- Brown the turkey sausage
Heat olive oil in a large skillet over medium heat and add the sliced turkey sausage. Cook each side until nicely browned, which enhances its flavor and texture. Set aside once done to prepare the other ingredients without overcooking the sausage.
- Cook chicken with aromatics
In the same skillet, add diced chicken, onions, and minced garlic. Season with Italian seasoning, salt, and pepper for well-rounded flavor. Cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and the onions are soft, ensuring even cooking and infused flavors.
- Prepare the pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside to add later, ready to soak up the creamy sauce perfectly.
- Combine sausage and liquids
Return the browned turkey sausage to the skillet with the chicken mixture. Pour in the chicken broth and heavy cream, stirring gently to mix the ingredients. Bring to a gentle simmer over medium-low heat to meld flavors and begin thickening the sauce.
- Incorporate cheeses
Lower heat and stir in the shredded Pepper Jack and grated Parmesan cheese slowly. Mix constantly until the cheeses melt completely, creating a smooth, creamy sauce that envelops the sausage and chicken beautifully.
- Toss pasta in sauce
Add the drained pasta directly to the skillet and toss well to coat every piece evenly. This ensures the pasta absorbs the rich sauce, making each bite flavorful and creamy.
- Garnish and serve
Serve immediately, garnished with freshly chopped parsley for added color and a fresh herbal finish. Enjoy this delicious, comforting pasta dish hot for best flavor and texture.
- You can swap turkey sausage for your favorite sausage types like chorizo or Italian for varied flavor profiles.
- For a lighter version, substitute heavy cream with half-and-half without sacrificing too much creaminess.
- This dish stores well for up to 3 days in the refrigerator, making great leftovers.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave to avoid separating the creamy sauce.
Serving Suggestions
Pair this pasta with a crisp green salad or steamed seasonal vegetables for a balanced meal. A crusty gluten-free bread on the side complements the creamy sauce nicely.
- Use freshly grated cheeses rather than pre-shredded for better melting and creamier sauce texture.
- Allow the sauce to simmer gently; boiling can cause the dairy to curdle or separate.
- Rest the dish a few minutes after cooking to thicken the sauce slightly before serving.
FAQs
- Can I use other types of pasta?
Yes, penne, rotini, or any pasta with ridges or tubes that hold sauce well will work beautifully.
- Is this dish freezer-friendly?
While it can be frozen, the dairy-based sauce may separate upon thawing. It’s best enjoyed fresh or refrigerated.
- Can I make this vegetarian?
You can omit the sausage and chicken and add mushrooms or plant-based sausage alternatives.
- How spicy is the Pepper Jack cheese?
Pepper Jack typically has a mild to moderate spice level, adding a gentle kick without overpowering the dish.
- Can I prepare this ahead of time?
Yes, you can cook the sausage and chicken in advance and store separately. Combine with sauce and pasta just before serving.
- What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free option respectively, adjusting seasoning as needed.
Creamy Pepper Jack Chicken Pasta
Equipment
- 1 large skillet
- 1 large pot
Ingredients
- 1 lb turkey sausage sliced
- 1 lb boneless skinless chicken breasts, diced
- 12 oz rotini or penne pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1½ cups shredded Pepper Jack cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat, then cook sliced turkey sausage until browned on both sides; remove and set aside.
- In the same skillet, add diced chicken, onion, and garlic; season with Italian seasoning, salt, and pepper, and cook until chicken is cooked through, about 5–7 minutes.
- Bring a large pot of salted water to a boil; cook pasta according to package directions until al dente, then drain and set aside.
- Return browned sausage to the skillet with chicken; pour in chicken broth and heavy cream, stir, and bring to a gentle simmer over medium-low heat.
- Lower heat and stir in Pepper Jack and Parmesan cheeses until melted and sauce is creamy.
- Add drained pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Substitute sausage with any preferred type for variation.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Store leftovers refrigerated for up to 3 days.
