Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cubed
• 8 oz smoked sausage, sliced (andouille or kielbasa)
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 10 oz uncooked penne or rotini pasta
• 1½ cups shredded Pepper Jack cheese
• ½ cup grated Parmesan cheese
• Fresh parsley or green onions, chopped (for garnish)

Instructions

1. Cook Chicken & Sausage:
   In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt, pepper, garlic powder, and paprika. Add the chicken and cook until golden and cooked through (about 5–6 minutes). Remove and set aside.
2. Sauté Sausage & Veggies:
   In the same skillet, add sausage slices and cook for 3–4 minutes until browned. Add onions and garlic, sauté for 2–3 minutes until soft and fragrant.
3. Deglaze & Add Liquids:
   Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any bits from the bottom of the pan.
4. Add Pasta:
   Stir in uncooked pasta. Cover and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens slightly.
5. Add Cheeses:
   Stir in Pepper Jack and Parmesan cheeses until melted and creamy. Return cooked chicken to the skillet and mix well to combine.
6. Garnish & Serve:
   Taste and adjust seasoning if needed. Garnish with chopped parsley or green onions. Serve hot!

Would you like a baked version or spice level adjustment?