🍝 Creamy Pepper Jack Chicken & Sausage Pasta
📝 Ingredients:
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2 tbsp olive oil or butter
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1 lb chicken breast or thighs, diced
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8 oz smoked sausage (andouille or kielbasa), sliced
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3 cloves garlic, minced
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1 tsp paprika
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1 tsp Italian seasoning
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Salt & pepper to taste
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1/2 tsp red pepper flakes (optional)
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2 cups chicken broth
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1 cup heavy cream
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8 oz pasta (penne, rotini, or shells work well)
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1½ cups shredded pepper jack cheese
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1/2 cup grated Parmesan cheese
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Optional garnish: chopped parsley or green onions
👩🍳 Instructions:
1. Cook the Chicken & Sausage:
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Heat oil in a large skillet over medium-high heat.
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Season diced chicken with salt, pepper, paprika, and Italian seasoning.
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Sear chicken until browned and cooked through. Remove and set aside.
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In the same skillet, add sliced sausage and cook until browned. Add garlic and cook for 30 seconds.
2. Make the Sauce & Cook the Pasta:
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Return the chicken to the pan with the sausage.
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Add broth, heavy cream, and uncooked pasta. Stir to combine.
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Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
3. Add the Cheese:
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Remove from heat and stir in pepper jack and Parmesan cheese until melted and creamy.
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Taste and adjust seasoning as needed. If it’s too thick, add a splash of broth or cream.
4. Serve:
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Garnish with fresh parsley, green onions, or extra shredded cheese.
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Serve hot with garlic bread or a crisp salad.
🔥 Tips & Variations:
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Add veggies: Spinach, bell peppers, or mushrooms cook well right in the sauce.
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Make it spicier: Use hot Italian sausage or add cayenne pepper.
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One-pot shortcut: Use pre-cooked rotisserie chicken and boil pasta separately — toss everything together at the end.
Let me know if you want a low-carb, gluten-free, or instant pot version of this dish!
