Creamy Pepper Jack Chicken & Sausage Pasta

INGREDENT

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts (cut into bite-size pieces)
• 8 oz smoked sausage (sliced into rounds)
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne or rotini pasta (uncooked)
• 1½ cups shredded Pepper Jack cheese
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or green onions (chopped, for garnish – optional)

Instructions

1. Cook Chicken & Sausage:
   In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt, pepper, and smoked paprika, and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
2. Sauté Aromatics:
   In the same skillet, add sausage slices and brown for 2-3 minutes. Add diced onion and cook until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Simmer Pasta:
   Add chicken broth and heavy cream to the skillet. Bring to a simmer. Stir in the uncooked pasta. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
4. Make it Creamy:
   Once pasta is cooked, stir in the shredded Pepper Jack cheese until melted and smooth. Return the cooked chicken to the skillet and stir to combine everything well.
5. Garnish & Serve:
   Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley or green onions. Serve hot and enjoy!

Let me know if you’d like a spicy version or a one-pot oven-baked variation!