A bold, spicy, and creamy pasta dish that blends juicy chicken, smoky sausage, and melted Pepper Jack cheese into an irresistible one-pot comfort meal.
Introduction
There are few dishes as universally comforting as a bowl of creamy pasta, especially one that boasts a little heat, a lot of flavor, and a melt-in-your-mouth texture. Creamy Pepper Jack Chicken & Sausage Pasta is a fusion of spicy and savory flavors, enhanced by the smokiness of sausage and the mild kick of Pepper Jack cheese. Whether you're cooking for a weeknight dinner, meal prepping for the week, or entertaining guests, this dish checks all the boxes: easy, indulgent, and deeply satisfying.
Ingredients
To create the perfect Creamy Pepper Jack Chicken & Sausage Pasta, you'll need the following ingredients:
Protein:
1 lb boneless, skinless chicken breasts (cut into bite-sized cubes)
8 oz smoked sausage (sliced into rounds – andouille or kielbasa works great)
Pasta and Sauce:
12 oz penne pasta (or any sturdy pasta)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded Pepper Jack cheese
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional for added heat)
Salt and black pepper, to taste
Garnish (optional but recommended):
Fresh parsley, chopped
Grated Parmesan cheese
Cracked black pepper
Instructions
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Cook the penne (or your pasta of choice) until al dente according to the package directions. Drain and set aside. Drizzle with a little olive oil to prevent sticking if needed.
Step 2: Sear the Chicken
In a large skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken, season with salt, pepper, and a touch of paprika. Cook for 5–6 minutes until golden brown and cooked through. Remove and set aside.
Step 3: Brown the Sausage
Add the sliced sausage to the same skillet. Let it sizzle and caramelize for about 3–4 minutes, until the edges are slightly crispy and browned. Remove and set aside with the chicken.
Step 4: Sauté the Vegetables
Lower the heat to medium. Add 1 tablespoon butter and the remaining tablespoon of olive oil. Add the diced onion and bell pepper. Cook for 3–4 minutes until softened, then stir in the minced garlic. Cook for 1 more minute until fragrant.
Step 5: Create the Creamy Sauce
Pour in the chicken broth, scraping up any browned bits at the bottom of the pan. Let it simmer for 1–2 minutes. Add the heavy cream, milk, smoked paprika, and red pepper flakes. Stir everything together and bring to a gentle simmer.
Gradually add the shredded Pepper Jack cheese, stirring constantly until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Combine Everything
Return the cooked chicken and sausage to the pan. Stir in the drained pasta. Toss everything together so the sauce coats the pasta evenly. Let it simmer for 2–3 minutes so the flavors meld and the pasta soaks up some of the sauce.
Step 7: Serve
Spoon the pasta into bowls and garnish with chopped parsley, a sprinkle of Parmesan, and cracked black pepper. Serve hot and creamy.
Tips for Success
Spice Level: Pepper Jack cheese adds a mild heat, but you can crank it up by adding extra red pepper flakes or using hot Italian sausage.
Pasta Choices: Penne, rotini, or rigatoni work well because they hold the creamy sauce in every bite.
Cheese Substitutions: If you can’t find Pepper Jack, try Monterey Jack with a bit of chopped jalapeños, or use a spicy cheddar blend.
Make It One-Pot: Cook the pasta directly in the sauce (adding extra broth or water) for a one-pot version and deeper flavor absorption.
Leftovers: This pasta keeps well in the fridge for 3–4 days and reheats beautifully with a splash of milk or cream.
Why This Dish Works
- Flavor Layers
You get layers of flavor from each element: the seared chicken adds a savory base, the sausage contributes smoky spice, and the sauce ties it all together with creamy heat from Pepper Jack.
- Customizable
You can tweak this dish to suit your family’s preferences. Want more veggies? Add mushrooms, spinach, or zucchini. Need it milder? Swap the cheese or tone down the spice.
- Quick & Efficient
Everything comes together in about 30–40 minutes. By multitasking—cooking pasta while browning meat and prepping veggies—you cut down the overall time without sacrificing flavor.
Variations to Try
Cajun Style
Use Cajun seasoning on the chicken and add okra, celery, and tomatoes for a Southern twist.
Tex-Mex Twist
Swap in chorizo for sausage and add black beans, corn, and a dash of cumin. Top with avocado and cilantro.
Vegetarian Option
Skip the meat and bulk it up with mushrooms, roasted red peppers, and broccoli. Use veggie broth and a spicy plant-based cheese alternative.
What to Serve With Creamy Pepper Jack Chicken & Sausage Pasta
This rich, creamy pasta is filling, but it pairs wonderfully with:
Garlic Bread: For mopping up all that luscious sauce.
Simple Side Salad: A fresh Caesar or mixed greens with vinaigrette balances the richness.
Roasted Veggies: Think Brussels sprouts, asparagus, or green beans.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat:
Add a splash of milk or cream.
Reheat gently in a saucepan over low heat or microwave in 1-minute intervals, stirring between each.
Freezing is not recommended due to the cream-based sauce, which may separate when thawed.
Final Thoughts
Creamy Pepper Jack Chicken & Sausage Pasta is the ultimate comfort food — rich, slightly spicy, and completely satisfying. It’s a family-favorite dish that delivers restaurant-quality flavor without the fuss. Whether you're craving a hearty weeknight dinner or planning for guests, this dish offers a perfect blend of warmth, creaminess, and bold taste.