Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz smoked sausage, sliced
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced
• 8 oz penne or your favorite pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded Pepper Jack cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces, season with salt, pepper, and smoked paprika, and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
3. In the same skillet, add the sausage slices and cook until lightly browned, about 3–4 minutes. Remove and set aside with the chicken.
4. Add the diced onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Italian seasoning.
6. Reduce the heat to low and stir in the Pepper Jack cheese gradually until melted and the sauce is creamy.
7. Return the cooked chicken and sausage to the skillet. Add the cooked pasta and toss to coat everything evenly in the sauce.
8. Adjust seasoning with salt and pepper if needed.
9. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

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