Decadent Pepper Jack Pasta

Whenever I crave something rich and really tasty, I turn to Creamy Pepper Jack Pasta. The cheesy sauce just melts, and every forkful has chicken and sausage that make even a plain old Tuesday night feel special.

The first time I made this after a long day, I realized a homemade cheese sauce can totally boost your mood. Now, we all can’t wait for pasta night at my place.

Irresistible Ingredients

• Fresh parsley: adds a pop of color and some brightness If you can get flat leaf, use it
• Crushed red pepper flakes: sneak in a bit of heat Tweak the amount if you want more or less spice
• Parmesan cheese: brings a sharp, salty bite Go for real Parmigiano Reggiano if you feel like splurging
• Pepper jack cheese: oozes so well and gives a bold cheesy zing Always shred it fresh if you can
• Chicken broth: helps make the sauce super savory Try low sodium for seasoning control
• Heavy cream: gives the sauce that extra luscious creamy finish The higher the fat, the better
• Fresh garlic: tossed in the pan for big flavor Pick nice firm cloves
• Butter: makes everything smoother and richer Real butter beats margarine here
• Penne pasta: grabs sauce with every bite Whole wheat or regular is fine, just cook it so it’s not mushy
• Salt and pepper: balances all the flavors Kosher or sea salt and cracked pepper are best
• Smoked paprika: adds warmth and great color Buy the freshest you can
• Garlic powder and onion powder: sneak in background flavor with zero chopping
• Smoked sausage: brings the smoky savor Try to get one with a natural casing for best bite
• Boneless skinless chicken breast: brings protein without being heavy Look for fresh and firm chicken pieces
• Olive oil: helps meats brown and lends awesome flavor If possible, extra virgin is great

Simple Step-by-Step

Serve and Sprinkle:

Dole out the creamy pepper jack pasta onto plates Add a handful of parsley on top for a pop of green and a fresh taste Eat right away—don’t let it get cold

Wrap It Up:

Now mix the chicken, sausage, and pasta into your creamy sauce Grab tongs or a big spoon and toss everything until coated
Let it bubble together for a couple minutes so everything comes together and gets thicker

Cheesy Finish:

Slowly mix in the parmesan and pepper jack cheese, letting each bit melt smooth before adding more
Drop in your red pepper flakes for that perfect hint of spice

Start Your Sauce:

Move the pan to medium heat Toss in the butter, let it melt, add minced garlic, and stir for a minute, but don’t brown it
Pour in the cream plus chicken broth, scraping up any meaty bits at the bottom
Let it all simmer softly to bring out the best flavors

Brown Your Meats:

Heat olive oil in a large skillet Add chicken and sausage Sprinkle over the smoked paprika, garlic and onion powder, salt, and pepper
Let things sit untouched for a few minutes so everything gets a golden crust
Give it all a good toss and cook till both meats are done and browned (about 8 minutes total)
Scoop them out to rest on a plate

Boil the Pasta:

Cook penne pasta in salted water until it’s just firm enough that it doesn’t fall apart when mixed later Save a little water when you drain—good for thinning the sauce if you need to

Save Pin

I’m obsessed with the spicy, creamy sauce Every time, I add extra pepper jack just because I can My cousin raved about the combo of sausage and chicken—the flavors really mix so well

Clever Storage

Throw leftovers in a sealed container and stash them in your fridge for up to three days The sauce might set up a bit as it chills, but just add a splash of cream or broth and gently reheat on the stove or microwave with the power turned down Creamy pasta always tastes better this way

Smart Swaps

Out of chicken breast? Rotisserie works and saves you time Or go with turkey sausage, or a veggie sausage if you want something lighter If pepper jack’s too spicy, Monterey Jack is an easy swap and still keeps everything nice and creamy

Serving Ideas

This filling dish totally stands alone, but I like to team it up with some greens or roasted broccoli to keep things fresh Garlic bread on the side never hurts—it helps mop up every bit of that killer sauce

A Little Background

American kitchens have been loving creamy pasta for ages—it’s all about mixing Italian classics with our craving for strong cheese and bold tastes This pepper jack version is kind of like a grown-up mac and cheese that hits all the right comfort notes

Common Questions

→ Can I swap in another kind of pasta?

Totally! Try rotini or rigatoni instead of penne. Just watch the cook time since some shapes need a little longer or less.

→ Can I go for bagged shredded cheese instead?

Grating your own pepper jack helps it melt smooth and keeps the sauce velvety, but store-bought shredded works in a pinch if you want easy cleanup.

→ Is it okay to prep this in advance?

This meal shines when it’s fresh, but you can stash leftovers in the fridge for a few days. Warm it up slowly so the sauce stays smooth and creamy.

→ What’s the best kind of sausage here?

Go with kielbasa or andouille. Both add just the right smoky vibe that pairs perfectly with that creamy sauce.

→ How should I boost the spice?

Toss in extra red pepper flakes or stir in chopped jalapeños so every bite packs more heat.