Save Pin
Pepper Jack Pasta with a creamy kick is my pick when I need something cozy and loaded with taste. The silky cheese and mix of chicken and sausage make even the busiest weeknights feel fun and comforting.
I first whipped this up after a super busy day and couldn’t believe how something homemade picked up my spirits. Now it’s the meal my family actually asks for at least once a week.
Tasty Ingredients
- Penne pasta: Thick and sturdy, great for grabbing extra sauce. Use your favorite kind, just make sure it’s not too soft.
- Parmesan cheese: Adds a punch of salty flavor. Freshly grated if you can, Parmigiano Reggiano is a treat.
- Olive oil: Helps sausage and chicken brown up. Try an extra virgin type for added flavor.
- Garlic powder and onion powder: A quick way to add savoriness, no peeling or chopping needed.
- Chicken broth: Builds a richer, deeper taste. Go for low-salt to keep flavors balanced.
- Pepper jack cheese: Melt this for a smooth, spiced sauce. Shredded fresh is best.
- Fresh garlic: Gives the sauce a punch. Look for tight, smooth cloves.
- Butter: Makes the sauce dreamy and soft. Only the real stuff.
- Boneless skinless chicken breast: Lean bites that soak up the sauce. It should be springy and nice and pink.
- Crushed red pepper flakes: Adds warmth, toss in more or less to match your heat.
- Smoked paprika: Brings depth and warmth. Super red and fragrant is what you want.
- Fresh parsley: For that touch of color and pop of fresh flavor. Flat leaves are best.
- Smoked sausage: Adds a meaty, smoky edge. Look out for one with a natural casing.
- Salt and pepper: Makes everything taste better. Use flaky or coarse salt and fresh pepper if you have it.
- Heavy cream: Makes your sauce super rich. Go for full-fat cream.
Simple Cooking Steps
- Serve and Top Off:
- Spoon your pasta and sauce onto plates. Dust each with parsley for color and extra freshness. Dig in while it's hot and creamy.
- Combine All and Finish:
- Pour chicken, sausage, and pasta right into the cheesy sauce. Grab some tongs or a spoon and toss until everything’s totally coated. Let it bubble together for a few minutes to get even tastier.
- Melt Cheese In:
- Drop the parmesan and pepper jack in little by little, stirring the whole time. Wait till each bit melts so it stays smooth. Sprinkle in those red pepper flakes for a little heat.
- Sauce Base Magic:
- Drop the heat down and melt butter into your skillet. Stir in fresh garlic just until you can smell it—don’t let it color. Gently pour in cream and broth, scraping up brown bits as you go. Let it all gently bubble for a couple minutes.
- Brown Your Meats:
- Heat up olive oil in your big skillet. Cook the sausage and chicken with your spices tossed in. Leave pieces alone for a golden edge, then stir till they're cooked through and brown. Set it aside on a plate for later.
- Boil That Pasta:
- Start penne in salty water and cook till it’s just firm. Drain but hang onto a little pasta water in case you want a looser sauce.
Save Pin
The creamy, spicy cheese sauce is the real star here. I always sneak an extra handful of pepper jack on top. When my cousin tried this, she said the combo of chicken and sausage blew her away!
Keep It Fresh
Stash leftovers in a sealed container in your fridge and they'll be good for about three days. The sauce can get thicker as it sits, but just add a splash of cream or broth when you warm it back up. Gentle heat is key—on the stove or microwave, don’t rush it.
Easy Swaps
Want to make it quicker? Grab a rotisserie chicken instead of cooking from scratch. Turkey or even veggie sausage also work if that’s your vibe. Too much spice? Monterey Jack cheese will keep it creamy without the heat.
How to Serve
Honestly, it’s satisfying on its own, but goes great with a zippy green salad or some roasted broccoli. If you like, grab some garlic bread to mop up all that sauce and turn dinner into a party.
Origins and Tradition
Creamy, cheesy pasta is one of those old-school American comfort foods that mix Italian classics with our love for bold, fun flavors. This pepper jack spin is like grown-up mac and cheese with a little extra flair!
Common Questions
- → Can I use a different type of pasta?
If you’re out of penne, grab another short pasta like rotini or rigatoni. Just watch the pot and tweak the cook time if you swap shapes.
- → Is it possible to use pre-shredded cheese?
You'll get a smoother, silkier sauce if you grate pepper jack yourself, but grabbing a bag of pre-shredded works too if you're in a hurry.
- → Can this dish be made ahead of time?
While it's tastiest right after making, leftovers can chill in the fridge for about three days. Warm ’em up gently so the sauce stays creamy.
- → What type of smoked sausage works best?
Try andouille or stick with kielbasa—both bring in that smoky flavor that really makes the creamy sauce pop.
- → How can I add more heat?
For a bigger kick, toss in extra red pepper flakes or add a handful of chopped jalapeños. You’ll get a bolder bite every time.