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Creamy Pepper Jack Chicken & Sausage Pasta

A comforting one-pan pasta dish combining chicken, sausage, and a creamy Pepper Jack cheese sauce that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Meat
  • 1 lb turkey sausage, sliced Use any sausage you prefer.
  • 1 lb boneless, skinless chicken breasts, diced
Pasta
  • 12 oz rotini or penne pasta
Sauce
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1.5 cups shredded Pepper Jack cheese
  • 0.5 cup grated Parmesan cheese
Vegetables
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • fresh parsley, chopped (for garnish)
Seasonings
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides. Remove from the skillet and set aside.
  2. In the same skillet, add diced chicken along with the onion and 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.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Cooking
  1. Return the browned sausage to the skillet with the cooked chicken. Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer over medium-low heat.
  2. Lower the heat and stir in the shredded Pepper Jack and grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth and creamy.
  3. Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Serving
  1. Serve hot, garnished with freshly chopped parsley for color and added flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave, adding a splash of chicken broth or cream to loosen the sauce. This dish also freezes well; store in a freezer-safe container for up to 3 months.