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Creamy Pepper Jack Chicken & Sausage Pasta

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This creamy Pepper Jack chicken and sausage pasta is perfect for family dinners, balancing bold, spicy cheese with tender chicken and savory turkey sausage for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 730
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb turkey sausage, sliced Sliced turkey sausage adds savory, smoky flavor with lower fat than some sausages. Use pre-cooked or raw according to package instructions.
  • 1 lb boneless, skinless chicken breasts, diced Diced chicken cooks quickly and soaks up the sauce. Cut into uniform pieces for even cooking.
  • 12 oz rotini or penne pasta Both shapes trap sauce well. Use the one you prefer and follow package timing for al dente.
  • 2 cups chicken broth Adds depth and thins the sauce so the pasta can cook in the pot.
  • 1 cup heavy cream Provides the rich, silky body to the sauce. Heat gently to avoid separation.
  • 1 1/2 cups shredded Pepper Jack cheese Melts into the sauce and brings a spicy, tangy flavor.
  • 1/2 cup grated Parmesan cheese Adds salty, nutty depth and helps thicken the sauce.
  • 1 tablespoon olive oil For sautéing the onion and garlic and preventing sticking.
  • 1 small onion, diced Adds sweetness and aromatic foundation to the sauce.
  • 3 cloves garlic, minced Fresh garlic gives bright aroma and savory lift.
  • 1 teaspoon Italian seasoning A simple herb blend that complements the cheeses and meats.
  • Salt and black pepper, to taste Adjust at the end after tasting, since the cheeses and broth add salt.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3 to 4 minutes. Stir frequently so the garlic does not brown.
  2. Add the sliced turkey sausage and diced chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink and the sausage is warmed through, about 5 to 7 minutes. Cut a piece of chicken to check doneness.
  3. Stir in the Italian seasoning, then season with salt and black pepper to taste. Mix everything so the seasoning coats the meat and aromatics.
Cooking
  1. Pour in the chicken broth and bring the mixture to a simmer over medium heat.
  2. Stir in the pasta. Cook according to the package instructions until al dente, stirring occasionally to prevent sticking and to ensure even cooking in the broth.
  3. Reduce the heat to low. Mix in the heavy cream, shredded Pepper Jack cheese, and grated Parmesan cheese. Stir constantly until the cheeses are fully melted and the sauce is creamy and smooth.
Serving
  1. Serve the pasta hot. Garnish with additional cheese if desired and adjust seasoning before serving.

Nutrition

Serving: 1gCalories: 730kcal

Notes

For even cooking, dice the chicken into similar sized pieces and slice the sausage uniformly. Keep the heat low when adding cream and cheese to prevent grainy sauce. If the sauce becomes too thick, stir in a splash of the reserved chicken broth or a little extra cream. Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce.

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