Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 8 oz smoked sausage, sliced into rounds
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta (uncooked)
- 2 cups shredded Pepper Jack cheese
- 1 tsp paprika
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt, pepper, and paprika, and cook until lightly browned (about 5 minutes). Remove from skillet and set aside.
- In the same skillet, add smoked sausage slices. Cook for 3–4 minutes until browned, then remove and set aside with the chicken.
- Add onion and bell pepper to the skillet, sauté until softened (about 4 minutes). Add garlic and cook for another 30 seconds.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle boil.
- Stir in the uncooked pasta, reduce heat to medium, cover, and cook for 10–12 minutes until pasta is tender. Stir occasionally to prevent sticking.
- Once pasta is cooked, return chicken and sausage to the skillet. Stir in shredded Pepper Jack cheese until melted and creamy.
- Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Garnish with chopped parsley before serving.
If you want, I can also give you a one-pan shortcut version so it’s even faster for busy days. Would you like me to add that?