Creamy Pepper Jack Chicken & Sausage Pasta

 Creamy Pepper Jack Chicken & Sausage Pasta — a spicy, cheesy 35-minute weeknight winner. Step-by-step instructions, pro tips, nutrition estimates, storage and FAQs.

Equipment (what you’ll need)

• Large 12-inch skillet or deep sauté pan with lid

• Large pot for boiling pasta

• Colander

• Wooden spoon or heatproof spatula

• Tongs (optional, for tossing pasta)

• Chef’s knife and cutting board

• Cheese grater (for best melting and flavor)

• Measuring cups and spoons

Ingredients (serves about 6)

• 1 lb (454 g) chicken sausage, sliced (use spicy or mild depending on preference)

• 1 lb (454 g) boneless, skinless chicken breasts, diced into 1-inch pieces

• 12 oz (≈340 g) rotini or penne pasta (dry)

• 2 cups chicken broth (use low-sodium to control salt)

• 1 cup (240 ml) heavy cream

• 1½ cups shredded Pepper Jack cheese (freshly shredded if possible)

• ½ cup grated Parmesan cheese

• 1 tbsp olive oil

• 1 small onion, diced (≈70 g)

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped for garnish

Step-by-Step Directions

1. Prep pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 1–2 minutes less than the package time). Reserve ½–1 cup of pasta cooking water, then drain and set aside.

2. Brown the sausage: Heat the skillet over medium heat and add the olive oil. Add the sliced chicken sausage and cook until golden-brown on both sides, about 4–5 minutes. Remove sausage and set aside.

3. Cook the chicken: In the same skillet, add the diced chicken, diced onion, minced garlic, Italian seasoning, salt and pepper. Sauté over medium heat until the chicken is cooked through and lightly browned — about 5–7 minutes. (Chicken should reach 165°F / 74°C internally.)

4. Deglaze and build the sauce: Return the browned sausage to the pan. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan bottom — that’s flavor. Let the broth reduce slightly for 2–3 minutes.

5. Add cream and cheese carefully: Lower the heat to medium-low and stir in the heavy cream. Slowly add the shredded Pepper Jack and grated Parmesan, stirring constantly until the cheeses melt into a smooth sauce. Tip: Remove the pan from direct heat if the sauce threatens to boil — high heat can make cheese seize or become grainy.

6. Combine with pasta: Add the drained pasta to the skillet and toss to coat. If the sauce feels too thick, add a splash of reserved pasta water (a tablespoon at a time) until you reach the desired creaminess. Heat together for 1–2 minutes so the pasta absorbs some sauce.

7. Finish and serve: Taste and adjust salt and pepper. Garnish with chopped fresh parsley and serve piping hot.

Pro Tips for Guaranteed Success

• Freshly shred the cheese: Pre-shredded cheese contains anti-caking agents that can make sauces grainy. Freshly shredded Pepper Jack melts silky and tastes brighter.

• Control sodium: Use low-sodium chicken broth and choose lower-sodium sausage if you’re watching salt—cheeses and sausage add a lot of salt.

• Prevent grainy cheese sauce: Add cheese over low heat and avoid boiling the sauce once cheese is added. If the cheese clumps, remove from heat and whisk in a little warm broth.

• Use reserved pasta water: The starchy pasta water helps bind the sauce and create a glossy finish—add by the tablespoon.

• Under-cook pasta slightly: Cook pasta 1 minute less than al dente if you plan to toss it in the sauce and reheat later—this prevents mushy leftovers.

• Thickness tweak: For a thicker sauce, simmer gently to reduce, or whisk a teaspoon of cornstarch into 1 tbsp cold water and stir in, simmering 1 minute.

Variations & Add-ins

• Milder: Swap Pepper Jack for Monterey Jack or Colby for a gentler, creamy flavor.

• Smoky: Use smoked chicken sausage or add a handful of crumbled cooked bacon.

• Veg-packed: Stir in baby spinach, sliced bell peppers, mushrooms, or sun-dried tomatoes (add earlier so they soften).

• Low-carb: Serve the sauce over roasted cauliflower florets or zucchini noodles.

• Gluten-free: Use gluten-free pasta; check sausage ingredients.

• Dairy-free option: Use full-fat coconut cream plus a dairy-free melting cheese (flavor will differ).

Storage & Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze in a freezer-safe container for up to 2 months. (Sauces with heavy cream can separate on freezing — thaw slowly and reheat carefully with a splash of broth or cream.)

• Reheating stove method (best): Gently reheat in a skillet over low heat with a splash of chicken broth or heavy cream, stirring until smooth. This preserves texture.

• Microwave: Heat in 30-second bursts, stirring between bursts and adding a little liquid if needed.

• Tip: If your leftovers are dry, the easiest fix is a tablespoon or two of cream, milk, or broth warmed and stirred in.

Approximate Nutrition (per serving)

Estimate for 1 serving — recipe yields ~6 servings. Values are approximate and depend on exact brands and portioning.

Per serving (approx.)	Amount
Calories	~834 kcal
Protein	~52 g
Fat	~47 g
Carbohydrates	~48 g
Sodium	~1,370 mg

Note: Sodium is fairly high due to sausage, cheeses, and broth — choose low-sodium options if you need to reduce this.

Times

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Frequently Asked Questions (FAQ)

Q: Can I make this ahead for a party?
A: Yes — cook pasta slightly underdone, finish the sauce and combine shortly before guests arrive. Alternatively, prepare sauce and proteins ahead, refrigerate, then reheat and toss with freshly cooked pasta.

Q: My sauce got grainy after adding cheese. What went wrong?
A: Most likely it boiled or the heat was too high when the cheese was added. Remove from heat, stir in a little warm broth or cream, and whisk gently until smooth.

Q: Can I use pre-cooked chicken or leftover roast?
A: Absolutely — add diced pre-cooked chicken in step 5 just to heat through. Reduce initial sauté time for raw chicken.

Q: Is Pepper Jack very spicy?
A: Pepper Jack has a mild to moderate peppery kick. For less heat, use Monterey Jack; for more, choose a spicy sausage or add crushed red pepper.

Q: How can I lower the calories/fat?
A: Use half-and-half instead of heavy cream, swap full-fat cheeses for reduced-fat options, and choose a lean chicken sausage or turkey sausage. Note: texture and richness will be reduced.

Q: Can I bake this like a casserole?
A: Yes — transfer combined pasta and sauce to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden. This changes the texture (baked topping, slightly thicker).