Creamy Pepper Jack Pasta (Printable Version)
A luscious blend of chicken, sausage, and cheesy pepper jack sauce coats tender pasta for a flavorful weeknight meal.
# Ingredients:
→ Proteins
01 -
200 grams boneless, skinless chicken breast, diced
02 -
150 grams chicken sausage, sliced
→ Pasta
03 -
200 grams rotini or penne pasta
→ Dairy
04 -
120 milliliters heavy cream
05 -
100 grams grated Pepper Jack cheese
06 -
50 grams grated Parmesan cheese
→ Liquids
07 -
240 milliliters chicken broth
08 -
15 milliliters olive oil
→ Vegetables and Herbs
09 -
1 medium onion, diced
10 -
3 cloves garlic, minced
11 -
15 grams fresh parsley, chopped
→ Seasonings
12 -
1 teaspoon Italian seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.
02 -
In the same skillet, add diced chicken breast, onion, and garlic. Sprinkle Italian seasoning, salt, and black pepper. Cook for 5 to 7 minutes until chicken is cooked through and onions are translucent.
03 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain pasta without rinsing and set aside.
04 -
Return browned sausage to the skillet with chicken. Pour in chicken broth and heavy cream, scraping the bottom to release browned bits. Simmer gently without boiling.
05 -
Reduce heat and gradually stir in Pepper Jack and Parmesan cheese in batches, stirring until melted and sauce is smooth, about 2 to 3 minutes.
06 -
Add drained pasta to the skillet and toss gently to coat evenly in the sauce. Let rest off heat for 2 minutes to thicken. Garnish with chopped parsley before serving.
# Notes:
01 -
Reheat gently with a splash of cream for best texture. Pasta rests improve sauce adherence.