Creamy Pepper Jack Chicken Pasta
A rich and creamy pasta dish combining turkey sausage, tender chicken, and a spicy blend of Pepper Jack and Parmesan cheeses for a flavorful gluten-free meal.
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.