Description
This creamy Pepper Jack chicken and sausage pasta is a comforting and flavorful dish combining tender chicken, savory turkey sausage, and a luscious cheese sauce made with Pepper Jack and Parmesan. Perfect for a satisfying weeknight dinner, the pasta is tossed in a rich, creamy sauce infused with garlic, onion, and Italian seasoning, topped with fresh parsley for a burst of freshness.
Ingredients
Scale
Protein
- 1 lb turkey sausage, sliced (or use any sausage you prefer)
- 1 lb boneless, skinless chicken breasts, diced
Pasta
- 12 oz rotini or penne pasta
Sauce & Liquid
- 2 cups chicken broth
- 1 cup heavy cream
Cheese
- 1½ cups shredded Pepper Jack cheese
- ½ cup grated Parmesan cheese
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside.
- Cook chicken and aromatics: In the same skillet, add the diced chicken, diced onion, and minced garlic. Season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Prepare pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and set aside.
- Create the sauce base: Return the browned sausage to the skillet with the cooked chicken. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
- Melt cheese into sauce: Lower the heat and stir in the shredded Pepper Jack cheese and grated Parmesan cheese. Continue stirring until the cheeses fully melt and the sauce becomes smooth and creamy.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss everything together thoroughly so the pasta is evenly coated with the creamy cheese sauce.
- Serve and garnish: Serve the creamy Pepper Jack chicken and sausage pasta hot, garnished with freshly chopped parsley to add color and a fresh flavor note.
Notes
- You can substitute turkey sausage with your preferred sausage like Italian or andouille for varied flavors.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture holds well when tossed in sauce.
- This dish reheats well, but add a splash of chicken broth or cream to loosen the sauce if it thickens when stored.
- For extra heat, add some crushed red pepper flakes while cooking the chicken and onions.
