Pepper Jack Pasta (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Chopped fresh parsley, for topping
02 -
0.25 teaspoon crushed red pepper flakes
03 -
50 g parmesan cheese, grated
04 -
170 g pepper jack cheese, shredded
05 -
240 ml chicken broth
06 -
480 ml heavy cream
07 -
3 cloves garlic, minced up
08 -
1 tablespoon butter
09 -
340 g penne pasta
10 -
Salt and cracked pepper, as needed
11 -
0.5 teaspoon smoked paprika
12 -
1 teaspoon onion powder
13 -
1 teaspoon garlic powder
14 -
225 g smoked sausage, sliced up
15 -
1 pound (450 g) chicken breast, boneless and skinless, into small pieces
16 -
2 tablespoons olive oil
# Step-by-Step Directions:
01 -
Let everything hang out on low for another couple of minutes. When it smells awesome and everything blends together, sprinkle a bunch of fresh parsley on top. Dig in while it’s hot.
02 -
Tumble all the cooked pasta, chicken, and sausage into the creamy pan. Use your spoon to toss it so every bite soaks up that sauce.
03 -
Pour in your cream and chicken broth, keeping the heat on medium. Use a gentle stir until it just starts to bubble. Add pepper jack and parmesan, little by little, mixing until super smooth. Don’t forget to toss in the red pepper flakes too.
04 -
After sautéing, drop the heat down. Melt your butter in the same skillet and throw in the minced garlic. Cook for a minute or two until you catch that garlicky smell.
05 -
Warm up olive oil in a large skillet over medium-high. Place the chicken pieces and sausage slices in. Add paprika, onion powder, garlic powder, salt, and pepper. Cook everything for about 6–8 minutes until they're nice and golden. Take them out and let them rest.
06 -
Boil a big pot of salty water. Toss in the penne and cook until it’s just right—tender but still a little firm. Drain it well and keep nearby.
# Helpful Notes:
01 -
If you grate your own pepper jack, the sauce will end up creamier. Pre-shredded works too, but fresh is even better.