Creamy Pepper Jack Chicken & Sausage Pasta

This creamy Pepper Jack chicken and sausage pasta is comfort food with a little kick. Tender diced chicken and sliced turkey sausage are cooked with sweet onion and garlic, then simmered with pasta in savory chicken broth until just tender. A splash of heavy cream and a melt of Pepper Jack and Parmesan turn the pot into a rich, silky sauce that clings to each rotini or penne piece. Expect a creamy, slightly spicy heat from the Pepper Jack, a savory, rounded flavor from the sausage and Parmesan, and a satisfying, chewy pasta texture.

Aromas of garlic, onion, and melted cheese fill the kitchen while it simmers, making this ideal for busy weeknights, casual family dinners, or when you need a cozy one-pot meal that comes together fast. It reheats well, so it also works for leftovers and meal prep.

Ingredients

1 lb turkey sausage, sliced (or any sausage you like)
Provides savory, meaty flavor; using turkey keeps it a bit lighter, but any sausage will work.
1 lb boneless, skinless chicken breasts, diced
Lean protein that cooks quickly when diced into small pieces.
12 oz rotini or penne pasta
Choose rotini for more sauce cling or penne for a classic bite.
2 cups chicken broth
Cooks the pasta and gives the sauce a savory base; low sodium works if you want to control salt.
1 cup heavy cream
Adds richness and a silky texture to the sauce.
1 1/2 cups shredded Pepper Jack cheese
Brings creamy melt and a mild spicy kick.
1/2 cup grated Parmesan cheese
Adds salty, nutty depth and helps thicken the sauce.
1 tablespoon olive oil
Used to sauté the onion and garlic and prevent sticking.
1 small onion, diced
Adds natural sweetness and aromatic depth.
3 cloves garlic, minced
Provides savory, pungent aroma and flavor.
1 teaspoon Italian seasoning
A blend of dried herbs that complements the cheese and meat.
Salt and black pepper, to taste
Season to your preference to balance the flavors.

Step-by-Step Instructions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent. Tip: Stir frequently so the garlic does not brown.
Add the sliced sausage and diced chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink inside. Ensure sausage is heated through.
Stir in 1 teaspoon Italian seasoning, and season with salt and black pepper to taste. Mix well so the seasoning coats the meat and aromatics.
Pour in 2 cups chicken broth and bring the mixture to a simmer over medium-high heat. Scrape up any browned bits from the bottom for extra flavor.
Stir in the 12 oz pasta and cook according to package instructions until al dente, stirring occasionally so the pasta cooks evenly in the broth.
Reduce heat to low, and mix in 1 cup heavy cream, 1 1/2 cups shredded Pepper Jack cheese, and 1/2 cup grated Parmesan cheese. Stir until the cheeses melt and the sauce becomes creamy and smooth.
Serve hot, garnished with additional cheese if desired. Taste and adjust salt and pepper before plating.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 785 per serving

Tips, Storage & Variations

Tips: Cut the chicken into uniform small pieces so it cooks evenly. If the sauce seems too thick, stir in a splash more chicken broth. If it is too thin, simmer a few extra minutes on low to reduce and thicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of chicken broth to loosen the sauce.
Freezing: This dish can be frozen, but cream-based sauces can change texture after thawing. If freezing, cool completely and freeze in a shallow container for up to 2 months. Thaw overnight in the refrigerator and reheat on low with a little chicken broth, stirring to recombine.
Variations using ingredients in this recipe:
- Use penne instead of rotini for a slightly different bite.
- Swap turkey sausage for any sausage you like to change the flavor profile.
- Add extra grated Parmesan on top when serving for a sharper finish.

Frequently Asked Questions

Q: Can I use a different type of sausage?
A: Yes, any sausage you like can be used; the recipe notes turkey sausage but swaps work well.

Q: Do I need to precook the pasta separately?
A: No, the pasta cooks directly in the pot with the chicken broth as directed.

Q: Can I reduce the heat level of the dish?
A: Use a milder Pepper Jack or reduce the amount slightly to lessen spice.

Q: Will the sauce thicken as it cools?
A: Yes, the sauce will thicken when cooled; add a splash of broth when reheating if needed.

Q: Is this safe to meal prep for work lunches?
A: Yes, divide into containers and refrigerate for up to 3 days for easy reheating.

Conclusion

I hope this Creamy Pepper Jack Chicken & Sausage Pasta becomes a go-to for your weeknight dinners. It is flavorful, satisfying, and simple enough to prepare any night of the week. For another take on a similar creamy Pepper Jack pasta, check out Creamy Pepper Jack Pasta with Chicken & Sausage and the comforting version at Creamy Pepper Jack Pasta – The Salty Marshmallow. If you try this recipe, please share how it turned out and any small tweaks you made. Enjoy a cozy, cheesy meal with good company.

Creamy Pepper Jack Chicken & Sausage Pasta

Print Recipe

A comforting one-pot meal featuring tender chicken and turkey sausage in a creamy Pepper Jack cheese sauce with pasta.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Cooking
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

1 lb turkey sausage, sliced
1 lb boneless, skinless chicken breasts, diced
12 oz rotini or penne pasta
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded Pepper Jack cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste

Instructions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
Add the sliced sausage and diced chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink inside.
Stir in 1 teaspoon Italian seasoning, and season with salt and black pepper to taste.
Pour in 2 cups chicken broth and bring the mixture to a simmer over medium-high heat.
Stir in the 12 oz pasta and cook according to package instructions until al dente.
Reduce heat to low, and mix in 1 cup heavy cream, 1 1/2 cups shredded Pepper Jack cheese, and 1/2 cup grated Parmesan cheese.
Serve hot, garnished with additional cheese if desired.