Indulgent Pepper Jack Pasta

My evening pick-me-up, Cheesy Spiced Pasta, comes through when I need a tasty, heartwarming meal. The velvety cheese sauce paired with chunks of chicken and sausage transforms an ordinary night into something worth looking forward to.

I can't forget how this dish turned my whole day around after hours of work. The magic of making sauce from scratch really lifts your spirits. Now my family gets excited whenever pasta night rolls around.

What You'll Need

• Olive oil: helps brown the meat and adds flavor Go for extra virgin to get more taste
• Boneless skinless chicken breast: gives you meaty, protein-packed bites Make sure it's fresh, bright pink, and doesn't smell off
• Smoked sausage: adds that smoky, rich flavor Try to find one with natural casing for the best taste
• Garlic powder and onion powder: pack in flavor without the fuss of chopping
• Smoked paprika: gives the dish a warm, deep taste Always get the freshest you can find
• Salt and pepper: bring out all the other flavors A good sea salt and fresh ground pepper work best
• Penne pasta: stands up well to the thick sauce Cook it just until it has some bite left
• Butter: makes everything creamier and richer Don't use margarine here
• Fresh garlic: creates an amazing flavor base Pick firm cloves with no green sprouts
• Heavy cream: creates that wonderful smooth sauce Don't try to cut calories here
• Chicken broth: builds flavor depth Get the low sodium kind so you can add salt to taste
• Pepper jack cheese: melts beautifully and adds a kick Always grate it yourself right before using
• Parmesan cheese: brings a tangy bite and saltiness The real aged stuff makes a difference
• Crushed red pepper flakes: turn up the heat as much as you want
• Fresh parsley: brightens up the dish with color and freshness The flat kind has more flavor

How To Make It

Cook the Pasta:

Get your penne going in a big pot of salty water until it's still a bit firm Don't cook it all the way since it'll finish in the sauce Save some of that starchy water before draining

Brown the Meats:

Heat up some olive oil in a big pan over medium-high Add your chicken chunks and sausage pieces Dust them with the garlic powder onion powder smoked paprika salt and pepper
Let them sit without moving for a bit to get that tasty brown crust This makes all the difference in flavor
Stir them around until everything looks fully cooked and nicely browned about eight minutes
Take the meat out and put it aside on a plate

Start Your Sauce:

Turn the heat down to medium Drop the butter in the same pan and let it melt Add your chopped garlic and keep stirring for a minute or two until it smells amazing but isn't brown
Pour in your cream and broth slowly while scraping the pan bottom to get all those tasty bits
Let everything bubble gently for a few minutes to blend the flavors

Add the Cheese:

Start sprinkling in your freshly grated pepper jack and parmesan a handful at a time Keep stirring the whole time
Wait until each handful completely disappears before adding more This keeps your sauce smooth without clumps
Toss in those red pepper flakes for extra kick

Mix It All Together:

Put the chicken sausage and drained pasta back into the pan with all that creamy sauce Mix everything up until all the pasta is coated
Let it all bubble together for another few minutes so the sauce gets a bit thicker and everything gets to know each other

Dish It Up:

Scoop this creamy goodness onto plates Sprinkle some fresh parsley on top for a pop of color and freshness Dig in while it's hot

Save Pin

Nothing beats that creamy sauce with its touch of spice Sometimes I can't help adding an extra handful of pepper jack on my serving When my cousin tried it she couldn't get enough of how the two meats taste together

Keeping Leftovers

Store what's left in a sealed container in your fridge for up to three days The sauce will get thicker after cooling but just add a little cream or broth when you warm it up To reheat without making it tough warm it slowly on the stove or use half power in the microwave

Switch It Up

Save time by using shredded rotisserie chicken instead of raw breast Go lighter with turkey sausage or even try a veggie sausage option If pepper jack is too spicy for your family grab some Monterey Jack for the same creaminess without the heat

Pair It With

This pasta stands on its own but adding a simple green salad or some roasted broccoli makes for a more balanced meal Don't forget some crusty garlic bread on the side it's perfect for soaking up all that amazing sauce

The Story Behind It

Americans have always loved their creamy pasta dishes taking inspiration from Italian cooking but adding our own bold cheese flavors This pepper jack version feels like the grown up cousin of the mac and cheese we all loved as kids

Common Questions

→ Can I swap out the pasta type?

Sure, any short pasta works instead of penne, like rotini or rigatoni. Just watch your cooking time since different shapes need different timing.

→ Will packaged shredded cheese work okay?

Cheese you grate yourself makes a smoother sauce without graininess, but the pre-shredded stuff can save time in a pinch.

→ Is this good for meal prep?

This dish tastes best right after cooking, but you can keep leftovers in the fridge up to 3 days. Warm it up slowly so the sauce stays creamy.

→ Which sausage should I pick?

Try kielbasa or andouille - they add a nice smoky flavor that goes great with the creamy sauce.

→ How do I make it spicier?

Throw in more red pepper flakes or mix in some chopped jalapeños if you want an extra kick in every bite.