Description

This creamy Pepper Jack chicken and sausage pasta is a flavorful and satisfying one-pan meal featuring tender diced chicken, savory turkey sausage, and a rich, cheesy sauce made with Pepper Jack and Parmesan cheeses. Cooked pasta is tossed in a luscious blend of chicken broth, heavy cream, and melted cheeses, creating a comforting dish perfect for weeknight dinners.

Ingredients

Scale

Meat

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

Liquids

2 cups chicken broth
1 cup heavy cream
1 tablespoon olive oil

Cheese

1½ cups shredded Pepper Jack cheese
½ cup grated Parmesan cheese

Produce & Seasonings

1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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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. Remove from the skillet and set aside for later use.
Cook chicken with aromatics: In the same skillet, add diced chicken along with diced onion and minced garlic. Season with Italian seasoning, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
Cook pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
Combine sausage and liquids: Return the browned sausage to the skillet with the cooked chicken. Pour in chicken broth and heavy cream. Stir the mixture and bring it to a gentle simmer over medium-low heat to combine all flavors.
Add cheeses to form sauce: Lower the heat and stir in the shredded Pepper Jack cheese and grated Parmesan cheese. Continue stirring until the cheeses have fully melted and the sauce becomes smooth and creamy.
Toss pasta in sauce: Add the drained pasta to the skillet and toss everything together well to evenly coat the pasta with the creamy cheesy sauce.
Serve and garnish: Serve the pasta hot, garnished with freshly chopped parsley which adds a pop of color and fresh flavor to the dish.

Notes

You can substitute turkey sausage with any sausage of your choice such as Italian sausage or chorizo.
For a spicier kick, use spicy Pepper Jack cheese or add a pinch of crushed red pepper flakes during cooking.
If you prefer a lighter sauce, substitute heavy cream with half-and-half or whole milk, though it will be less rich.
Fresh parsley garnish adds a fresh herbal note and visual appeal but can be omitted if unavailable.
Make sure to cook the pasta al dente to prevent it from getting mushy when mixed with the sauce.