Description

This Ultimate Creamy Pepper Jack Chicken & Sausage Pasta is a comforting and flavorful dish featuring tender chicken, smoky sausage, and a luscious creamy sauce infused with melted pepper jack cheese. It’s an easy-to-make one-pan pasta meal perfect for busy weeknights that combines rich creaminess, a hint of spice, and satisfying heartiness.

Ingredients

Scale

Proteins

1 lb boneless, skinless chicken breasts, cubed
8 oz smoked sausage, sliced

Vegetables & Aromatics

3 cloves garlic, minced
1/2 onion, chopped
Chopped parsley or green onions for garnish

Liquids & Dairy

1 tablespoon olive oil
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded pepper jack cheese

Dry Ingredients & Spices

8 oz penne or rotini pasta (uncooked)
1/2 teaspoon smoked paprika
Salt and black pepper to taste

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Instructions

Cook the chicken: In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.
Sauté sausage and aromatics: In the same pan, add sliced smoked sausage and cook until browned. Then add the chopped onion and minced garlic, sautéing until they become softened and fragrant, about 2–3 minutes.
Add liquids and pasta: Return the cooked chicken to the pan with the sausage and aromatics. Stir in chicken broth, heavy cream, uncooked pasta, smoked paprika, salt, and black pepper.
Simmer the pasta: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly been absorbed.
Melt the cheese: Stir in the shredded pepper jack cheese until it melts into a smooth, creamy sauce. Adjust seasoning if needed to taste.
Garnish and serve: Remove the pan from heat and garnish with freshly chopped parsley or green onions. Serve the creamy pepper jack chicken and sausage pasta hot.

Notes

Use penne or rotini pasta as they hold the sauce well, but any short pasta will work.
For extra spice, add a pinch of crushed red pepper flakes along with the paprika.
If the sauce thickens too much after resting, stir in a splash of chicken broth to loosen it up.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.