Creamy Pepper Jack Chicken & Sausage Pasta

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Ingredients

  • 2 chicken breasts, cut into bite-sized pieces
  • 8 oz smoked sausage (andouille or kielbasa), sliced
  • 2 tbsp olive oil (divided)
  • 1 small onion, diced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp crushed red pepper flakes (optional, for heat)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 oz penne pasta (or your favorite)
  • 2 cups shredded pepper jack cheese
  • Salt & black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. Cook chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and paprika. Cook until golden brown and cooked through (6–7 minutes). Remove and set aside.
  3. Cook sausage: In the same skillet, add sliced sausage. Cook until slightly crisp (3–4 minutes). Remove and set aside with the chicken.
  4. Sauté veggies: Add remaining olive oil, onion, and bell pepper. Cook until softened (3–4 minutes). Stir in garlic and crushed red pepper flakes; cook 1 minute more.
  5. Make the sauce: Pour in chicken broth and heavy cream. Stir and let it simmer for 3–4 minutes. Lower heat and add shredded pepper jack cheese. Stir until smooth and creamy.
  6. Combine: Return chicken, sausage, and cooked pasta to the skillet. Toss everything together until coated in the creamy sauce.
  7. Serve: Garnish with fresh parsley and extra pepper jack if desired. Serve hot!

Would you like me to make this a one-pot recipe (where pasta cooks directly in the sauce) for easier cleanup, or keep it as is with pasta boiled separately?

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