Creamy Pepper Jack Chicken Pasta (Print Version)
Creamy Pepper Jack, chicken, and sausage blend with pasta in a comforting, cheesy skillet meal.
# Ingredients:
→ Pasta and Proteins
01 -
1 pound turkey sausage, sliced
02 -
1 pound boneless, skinless chicken breasts, diced
03 -
12 ounces rotini or penne pasta
→ Dairy and Pantry
04 -
2 cups chicken broth
05 -
1 cup heavy cream
06 -
1½ cups shredded Pepper Jack cheese
07 -
½ cup grated Parmesan cheese
→ Aromatics and Seasonings
08 -
1 tablespoon olive oil
09 -
1 small onion, diced
10 -
3 cloves garlic, minced
11 -
1 teaspoon Italian seasoning
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced turkey sausage and cook until thoroughly browned. Transfer sausage to a plate and set aside.
02 -
In the same skillet, add diced chicken breast, diced onion, minced garlic, Italian seasoning, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is fully cooked and onions are translucent.
03 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and reserve.
04 -
Return the browned sausage to the skillet with the chicken. Pour in chicken broth and heavy cream, stirring well to combine. Allow the mixture to reach a gentle simmer.
05 -
Reduce heat to low. Stir in the shredded Pepper Jack cheese and grated Parmesan cheese, mixing until the cheeses are fully melted and the sauce is smooth and creamy.
06 -
Add the drained pasta to the skillet. Toss until the pasta is evenly coated with the creamy sauce.
07 -
Serve hot, garnished with freshly chopped parsley.
# Notes:
01 -
For extra flavor, brown the sausage thoroughly before removing it from the skillet.