Creamy Pepper Jack Chicken & Sausage Pasta Skillet Recipe – Cozy, Spicy, and Comforting in One Pan

There’s a smell that always takes me home: garlic sizzling in olive oil, melted cheese pulling like taffy, and the gentle spice of pepper jack. Tonight, I want to share my favorite weeknight hug — the Creamy Pepper Jack Chicken & Sausage Pasta Skillet — a dish that fills the kitchen with warmth and makes everyone linger at the table. It’s simple, bold, and just a little bit naughty with spice. By the time you stir the pasta into that silky sauce, you’ll feel like you’ve cooked something special for people you love.

You might also like this cozy twist on chicken and potatoes for another comforting skillet idea: Creamy Thyme Chicken Thighs & Potatoes Skillet.

Why You’ll Love It

• Quick and easy to make, so dinner is on the table in under an hour.
• Comforting homemade flavor with a spicy, creamy kick.
• Made with simple ingredients you probably already keep on hand.
• Great for weeknights, cozy weekends, or feeding a hungry crowd.
• Always a crowd-pleaser — cheesy, smoky, and bright all at once.

Ingredients You’ll Need

• 2 chicken breasts, diced — use boneless for fast cooking.
• 12 oz smoked sausage, sliced — adds smoky, savory depth.
• 2 tbsp olive oil — for a warm, fruity sear.
• 3 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 1 cup chicken broth — to loosen the sauce and add savory notes.
• 1 1/2 cups heavy cream — makes the sauce luxuriously silky.
• 2 cups shredded pepper jack cheese — the spicy star of the show.
• 1 cup shredded mozzarella (optional for extra creaminess) — melt-in-your-mouth texture.
• 1/2 cup sun-dried tomatoes or roasted red peppers — a little sweetness and color.
• 12 oz pasta (rotini, fusilli, or penne) — shapes that hold the sauce well.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional) — for an extra kick.
• Fresh parsley for garnish — bright, herby finish.

For another seafood-focused creamy skillet that’s fast and flavorful, check out this Creamy Shrimp and Cod Skillet.

How to Make It

1. Cook the pasta according to package directions, until al dente. Then drain and set aside. You want some bite so it holds up in the sauce.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken. You’ll hear a soft sizzle — that’s when it’s just right. Cook until lightly golden, about 5–7 minutes. Season with garlic powder, onion powder, black pepper, and red pepper flakes.
3. Add the sliced smoked sausage to the pan. Let it brown and crisp at the edges for a few minutes. The sausage will release a lovely smoky aroma.
4. Stir in the minced garlic and cook 30–60 seconds until fragrant. The kitchen will smell irresistible.
5. Pour in the chicken broth and then the heavy cream. Bring the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pan for extra flavor.
6. Add the shredded pepper jack (and mozzarella if you want extra creaminess). Stir constantly until the cheeses melt into a smooth, spicy sauce. It will thicken and coat your spoon beautifully.
7. Fold in the cooked pasta and sun-dried tomatoes (or roasted red peppers). Toss everything together until every piece is coated in the creamy sauce.
8. Let the skillet simmer 2–3 minutes so the sauce thickens and clings to the pasta. Taste and adjust salt and heat if needed.
9. Garnish with chopped fresh parsley and serve hot. The herbs add a fresh, bright note that lifts the whole dish.

If you like crispy fried chicken sometimes, here’s a fun contrast to try on another night: Buttermilk Fried Chicken Recipe.

Kitchen Tips

• Time-saver: Cook the pasta while the chicken browns, so you use every minute.
• Fixing a too-thin sauce: Simmer a little longer, or stir in a tablespoon of cream cheese to thicken quickly.
• Twist: Swap sun-dried tomatoes for roasted red peppers and add a handful of baby spinach at the end for extra color and greens. For another cheesy twist, try ideas from this Cheesy Bacon Mushroom Chicken.

Serving Ideas

Serve this skillet hot and bubbling from the pan. It’s perfect for family dinners, a cozy date night, or a casual gathering. Pair with:

• A crisp green salad and a tart vinaigrette to cut the richness.
• Garlic bread or warm dinner rolls to mop up every last drop of sauce.
• A simple roasted vegetable like broccoli or green beans for balance.

For a side that leans into cheesy comfort, try this Cheesy Chicken and Broccoli Casserole.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze portions for up to 2 months; thaw overnight before reheating.
• Reheat: Warm gently on the stove with a splash of milk or cream to revive the sauce.
• Leftover idea: Turn leftovers into a warm sandwich or wrap with a handful of fresh greens.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors meld. Reheat gently so the cream stays silky.

Q: Can I swap any ingredients?
A: Of course! Swap chicken for turkey or extra sausage. Use milder cheese if you prefer less heat. The recipe is forgiving.

Q: What’s the best way to serve it?
A: Serve fresh from the pan while it’s warm and aromatic. A sprinkle of parsley adds a fresh pop.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges on the chicken and browned bits on the sausage, plus that wonderful, fragrant smell — you’ll know.

You’ll also find ideas for similar cozy meals in my other recipes and links sprinkled above.

Final Thoughts

This dish is one of those kitchen winners that feels both homey and a little indulgent. The spicy, melty pepper jack wraps around every noodle, while the sausage brings a smoky comfort that makes people smile. More than once, this skillet has saved a hectic weeknight and turned it into a small celebration. I hope you try it, tweak it, and make it yours — because simple food, shared around a table, is where the best memories are made. Give the Creamy Pepper Jack Chicken & Sausage Pasta Skillet a whirl tonight and savor the warmth.

Conclusion

For more ideas and similar takes on this creamy, spicy pasta, check out this helpful recipe called Creamy Pepper Jack Chicken and Sausage Pasta Easy, Spicy. If you’d like to compare techniques and ingredient tweaks, take a look at Creamy Pepper Jack Chicken & Sausage Pasta – Cooked By Mia.

Creamy Pepper Jack Chicken & Sausage Pasta Skillet

A cozy and spicy one-pan dish featuring chicken, sausage, and creamy pepper jack sauce blended with pasta, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts, diced Use boneless for fast cooking.
• 12 oz smoked sausage, sliced Adds smoky, savory depth.
• 12 oz pasta (rotini, fusilli, or penne) Shapes that hold the sauce well.
• 1 cup chicken broth To loosen the sauce and add savory notes.
• 1 1/2 cups heavy cream Makes the sauce luxuriously silky.
• 2 cups shredded pepper jack cheese The spicy star of the show.
• 1 cup shredded mozzarella (optional) For extra creaminess.
• 1/2 cup sun-dried tomatoes or roasted red peppers A little sweetness and color.

For Searing and Seasoning

• 2 tbsp olive oil For a warm, fruity sear.
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional) For an extra kick.

Garnish

• to taste Fresh parsley for garnish Bright, herby finish.

Method

 

Cooking the Pasta

1. Cook the pasta according to package directions until al dente. Drain and set aside.

Searing the Chicken

1. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until lightly golden, about 5–7 minutes, seasoning with garlic powder, onion powder, black pepper, and red pepper flakes.
2. Add the sliced smoked sausage to the pan and brown for a few minutes.
3. Stir in the minced garlic and cook for 30–60 seconds until fragrant.

Making the Sauce

1. Pour in the chicken broth and then the heavy cream. Bring to a gentle simmer, scraping any browned bits from the pan.
2. Add the shredded pepper jack and mozzarella (if using). Stir until melted into a smooth sauce.

Combining

1. Fold in the cooked pasta and sun-dried tomatoes (or roasted red peppers) until coated in sauce.
2. Let simmer for 2–3 minutes until the sauce thickens.
3. Garnish with chopped fresh parsley and serve hot.

Notes

Time-saver: Cook the pasta while the chicken browns. For a thicker sauce, simmer longer or add cream cheese. Swap sun-dried tomatoes for roasted red peppers or add baby spinach for more green.