Creamy Pepper Jack Chicken & Sausage Pasta

INGREDENT

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
• 8 oz smoked sausage (sliced)
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne or rotini pasta (uncooked)
• 1½ cups shredded Pepper Jack cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley (for garnish)

Instructions

1. Cook Chicken and Sausage:
   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned, about 5–6 minutes. Add sliced sausage and cook another 3 minutes. Remove from pan and set aside.
2. Sauté Veggies and Spices:
   In the same skillet, add diced onion and sauté until soft. Stir in garlic, paprika, salt, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add Liquids and Pasta:
   Pour in chicken broth and heavy cream. Stir in uncooked pasta. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the pasta is tender.
4. Add Cheese and Meat:
   Return the cooked chicken and sausage to the pan. Stir in the Pepper Jack and Parmesan cheeses until melted and smooth. Let it simmer uncovered for a few more minutes to thicken.
5. Serve:
   Garnish with fresh parsley. Serve hot and enjoy the creamy, spicy goodness!

Let me know if you’d like a one-pan version or a baked twist on this recipe!