12 oz penne or rotini pasta (or gluten-free pasta)
1 lb boneless chicken breast, cubed
12 oz smoked sausage (Andouille or kielbasa), sliced
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 cups chicken broth
1 cup heavy cream (or half-and-half for lighter version)
2 cups shredded pepper jack cheese
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
Salt & black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Step-by-Step Instructions
1. Sear the Meats
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Cook chicken until golden (5-6 mins), then remove.
Add sausage and cook until browned (3-4 mins). Remove and set aside.
2. Sauté Veggies
In the same pot, cook onion, garlic, and bell pepper until soft (3-4 mins).
3. Cook the Pasta
Add pasta, chicken broth, heavy cream, smoked paprika, and cayenne.
Bring to a boil, then reduce heat and simmer 12-15 mins, stirring occasionally, until pasta is al dente.
4. Add Cheese & Meats
Stir in pepper jack cheese until melted.
Return chicken and sausage to the pot. Heat through (2-3 mins).
5. Garnish & Serve!
Top with fresh parsley and extra shredded cheese if desired.
Pro Tips for the Best Pasta
🔥 Extra spicy? Add diced jalapeños or hot sauce.
🧀 Cheesier? Mix in cheddar or Gouda with the pepper jack.
🍝 Creamier sauce? Reserve ½ cup pasta water to thin if needed.
🌿 Lighter option? Use milk + cornstarch instead of heavy cream.
Serving Suggestions
🥗 With Greens – Pair with a simple Caesar salad.
🍞 Bread on the side – Garlic bread or focaccia for dipping.
🍷 Wine Pairing – A chilled Pinot Grigio or hoppy IPA balances the heat.
Final Thoughts
This Creamy Pepper Jack Chicken & Sausage Pasta is comfort food with attitude—bold, creamy, and packed with flavor. Will you make it spicy or mild? Let us know in the comments!
