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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.