Creamy Pepper Jack Chicken & Sausage Pasta – Full Detailed Recipe

 

This rich, creamy, and slightly spicy Pepper Jack Chicken & Sausage Pasta is a comforting one-pan dinner loaded with flavor. It brings together juicy diced chicken, smoky chicken sausage, tender pasta, and a silky cheese sauce made with Pepper Jack and Parmesan. Perfect for busy weeknights, meal prep, or feeding a crowd, this dish is hearty, satisfying, and incredibly easy to make.

Below is a long, detailed, blog-style recipe with step-by-step explanations, tips to prevent the sauce from curdling, substitution options, storage instructions, and serving ideas.

Ingredients

Proteins

• 1 lb chicken sausage, sliced into rounds
• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

Pasta & Sauce Base

• 12 oz rotini or penne pasta
• 2 cups chicken broth (low-sodium recommended)
• 1 cup heavy cream
• 1 ½ cups shredded Pepper Jack cheese
• ½ cup grated Parmesan cheese

Aromatics & Seasonings

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Garnish

• Fresh chopped parsley

Step-by-Step Directions (Long Version)

1. Brown the Chicken Sausage

Start by heating olive oil in a large skillet over medium heat.
Add the sliced chicken sausage and cook for 4–5 minutes, or until golden brown and lightly crispy on the edges.
Remove the sausage from the skillet and set aside.
This step builds flavor — browning the sausage leaves tasty bits on the pan that will season the chicken and sauce.

2. Cook the Diced Chicken

In the same skillet, add the diced chicken breasts.
Season with salt, pepper, and Italian seasoning.
Add the diced onion and minced garlic.
Cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and the onions have softened.
Using the same pan layers the flavors and saves you from washing extra dishes.

3. Cook the Pasta

While the chicken cooks, boil a pot of salted water.
Cook the rotini or penne according to package instructions until al dente.
Drain and set aside.
Al dente pasta holds its shape better when mixed with creamy sauces.

4. Build the Creamy Sauce

Return the browned sausage to the skillet with the cooked chicken.
Pour in the chicken broth and heavy cream, stirring gently to combine.
Raise the heat until it begins to simmer (not boil).
Simmering helps the sauce thicken — boiling can cause the cream to split.

5. Add the Cheese

Lower the heat and add the shredded Pepper Jack cheese and grated Parmesan.
Stir continuously until the cheese fully melts and turns into a smooth, creamy sauce.
If the sauce looks too thick, add 2–3 tablespoons of extra broth or cream.
Pepper Jack melts beautifully and adds a mild, spicy kick.

6. Combine with Pasta

Add the cooked pasta to the skillet.
Toss until every piece of pasta is coated in the creamy Pepper Jack sauce.
Taste and adjust seasoning if needed.
Cook for an additional 1–2 minutes to help the flavors come together.

7. Serve

Serve hot, topped with chopped fresh parsley for color and freshness.
This dish is best enjoyed immediately while the cheese sauce is silky and smooth.

Extra Tips for Perfect Results

✔ Prevent the sauce from curdling

Always reduce the heat before adding the cheese.

✔ Want it spicier?

Add red pepper flakes or use spicy chicken sausage.

✔ Prefer a lighter version?

Replace half the heavy cream with half-and-half.

✔ Don’t overcook the pasta

It will continue cooking when mixed with the sauce.

✔ Make it creamier

Add an extra ½ cup Pepper Jack cheese.

Serving Suggestions

Serve this dish with:

• Garlic bread
• A simple green salad
• Roasted veggies
• Steamed broccoli or asparagus

It also pairs beautifully with iced tea or lemonade.

Storage & Reheating

Refrigerator

Store leftovers in an airtight container for 3–4 days.

Freezer

Freeze for up to 2 months (sauce may thicken slightly after thawing).

Reheat

Add a splash of cream or milk, then warm on the stove or microwave until creamy again.