Description
A rich and creamy one-pan pasta dish featuring tender chicken, savory turkey sausage, and a spicy kick from Pepper Jack cheese, all tossed in a luscious cheese sauce and garnished with fresh parsley. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Protein
- 1 lb turkey sausage, sliced (or use any sausage you prefer)
- 1 lb boneless, skinless chicken breasts, diced
Pasta and Dairy
- 12 oz rotini or penne pasta
- 1 cup heavy cream
- 1½ cups shredded Pepper Jack cheese
- ½ cup grated Parmesan cheese
Liquids and Oils
- 2 cups chicken broth
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Brown the sausage. Heat olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until browned on both sides, about 4-5 minutes. Once browned, remove the sausage from the skillet and set aside.
- Cook the chicken and aromatics. In the same skillet, add diced chicken, diced onion, and minced garlic. Season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set aside.
- Combine sausage and simmer in liquids. Return the browned sausage to the skillet with the cooked chicken. Pour in the chicken broth and heavy cream. Stir everything together and bring to a gentle simmer over medium-low heat.
- Melt the cheeses into the sauce. Reduce the heat to low and stir in the shredded Pepper Jack cheese and grated Parmesan cheese. Continue stirring until the cheeses melt completely and the sauce becomes smooth and creamy.
- Toss pasta with sauce. Add the drained pasta to the skillet and toss gently until the pasta is evenly coated with the creamy cheese sauce and mixed well with the meats and aromatics.
- Serve and garnish. Serve the creamy Pepper Jack chicken and sausage pasta hot, garnished with freshly chopped parsley for an added burst of color and fresh flavor.
Notes
- Use any type of sausage you prefer, such as spicy Italian or smoked sausage, for different flavor profiles.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture works best to prevent mushiness when mixed with the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.
- Fresh parsley adds a bright flavor, but you can substitute with chopped basil or cilantro if preferred.
