Pepper Jack Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Fresh parsley, chopped, for topping
02 -
0.25 teaspoon red pepper flakes
03 -
50 g parmesan, grated
04 -
170 g pepper jack, shredded
05 -
240 ml chicken stock
06 -
480 ml heavy cream
07 -
3 garlic cloves, minced
08 -
1 tablespoon butter
09 -
340 g penne pasta
10 -
Salt and black pepper, add as you like
11 -
0.5 teaspoon smoked paprika
12 -
1 teaspoon onion powder
13 -
1 teaspoon garlic powder
14 -
225 g smoked sausage, sliced
15 -
1 pound (450 g) boneless chicken breast, chopped into small pieces
16 -
2 tablespoons olive oil
# How to Make It:
01 -
Let all the goodness in the skillet bubble gently for about 2-3 minutes so the flavors come together. Throw on some parsley and eat right away—nice and hot.
02 -
Bring the sausage, browned chicken, and cooked pasta back into the skillet. Give it all a good toss so everything's covered nicely in that creamy sauce.
03 -
Pour in both the broth and cream, stir while it warms up to a simmer. Bit by bit, add in the shredded pepper jack and parmesan while you stir, so it melts into the sauce. Sprinkle in the red pepper flakes for a little kick.
04 -
Drop the heat to medium, melt the butter in your skillet, and toss in the garlic. Let it sizzle until you smell that awesome garlicky aroma—just 1-2 minutes.
05 -
Get the olive oil hot in a big skillet on medium-high heat. Pop in the chicken chunks and sausage slices. Sprinkle everything with onion powder, smoked paprika, and garlic powder plus salt and pepper. Cook for 6–8 minutes until it's all golden and set them aside for now.
06 -
Fill up a large pot with salted water, get it boiling, then toss in your penne. Cook it till it’s just right as the bag says. Drain well and leave it for later.
# Additional Tips:
01 -
Grating your own pepper jack really makes the sauce come out extra creamy.