Here’s a detailed recipe for Creamy Pepper Jack Chicken & Sausage Pasta! This dish is packed with flavor, featuring tender chicken, spicy sausage, and a rich, creamy sauce with the zesty kick of pepper jack cheese.
Ingredients:
For the pasta:
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12 oz pasta (penne, rigatoni, or fettuccine work well)
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Salt (for pasta water)
For the sauce:
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2 tbsp olive oil
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1 lb chicken breast, boneless and skinless, sliced into thin strips
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1/2 lb smoked sausage or Italian sausage, sliced
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1 small onion, finely chopped
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4 cloves garlic, minced
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1 tsp dried oregano
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1 tsp red pepper flakes (optional, for extra heat)
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1/2 tsp smoked paprika
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1 cup chicken broth (low-sodium)
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1 cup heavy cream
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8 oz pepper jack cheese, shredded
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
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Fresh parsley or basil for garnish (optional)
For the optional kick:
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A squeeze of lime juice (optional but adds brightness)
Instructions:
1. Cook the Pasta:
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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
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Drain the pasta, reserving about 1/2 cup of pasta water for the sauce later. Set both aside.
2. Cook the Chicken and Sausage:
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Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
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Add the sliced chicken breast and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
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In the same pan, add another tablespoon of olive oil. Add the sliced sausage and cook for 3-4 minutes until browned and crispy. Remove the sausage and set aside with the chicken.
3. Sauté the Vegetables:
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In the same pan, add the chopped onion and cook for about 3 minutes, or until softened.
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Add the garlic, oregano, red pepper flakes, and smoked paprika. Sauté for another 1 minute until fragrant.
4. Make the Creamy Sauce:
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Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to deglaze and release any browned bits.
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Stir in the heavy cream and bring the sauce to a gentle simmer, allowing it to thicken slightly (about 3-5 minutes).
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Gradually add the shredded pepper jack cheese and Parmesan cheese, stirring constantly until melted and smooth.
5. Combine:
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Add the cooked chicken, sausage, and pasta into the sauce. Toss everything together until the pasta is well coated.
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If the sauce is too thick, add a little bit of the reserved pasta water to thin it to your desired consistency.
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Season with salt and pepper to taste. For a little extra freshness, squeeze a bit of lime juice over the top if using.
6. Garnish and Serve:
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Garnish with freshly chopped parsley or basil for a pop of color and freshness.
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Serve immediately, and enjoy your creamy, cheesy, and slightly spicy Pepper Jack Chicken & Sausage Pasta!
Tips:
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Substitute for sausage: If you prefer a leaner dish, you can replace the sausage with turkey sausage or omit it altogether. Chicken thighs would also work well as a substitute for chicken breast.
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Adjust the heat: To control the spiciness, you can adjust the amount of red pepper flakes and pepper jack cheese. If you want less spice, use a mild cheese instead of pepper jack.
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Add veggies: You can add some spinach, bell peppers, or mushrooms to the sauce to make it even heartier.