Irresistible Pepper Jack Pasta

This zesty pepper jack chicken and sausage pasta pairs juicy proteins with a smooth, cheesy sauce bringing just enough warmth. The blend of soft chicken bits and flavorful sausage makes for a nice texture mix while the pepper jack sauce adds a luxurious creaminess with a gentle spicy twist.

I whipped up this meal when my sister dropped by last winter craving something warm with a bit of kick. These days, whenever she visits, she asks for my "fiery chicken pasta" the moment she walks through the door.

Ingredients

• Boneless skinless chicken breast: Tender, lean protein that stays juicy when cooked right
• Smoked sausage: Brings a fantastic smoky flavor that works perfectly against the creamy sauce
• Pepper jack cheese: The key ingredient giving both smooth texture and medium heat
• Heavy cream: Makes the incredibly rich foundation for the sauce
• Chicken broth: Adjusts the sauce thickness while boosting savory notes
• Penne pasta: Its hollow shape grabs sauce inside and out
• Garlic powder and fresh garlic: Delivers layered garlic flavor throughout
• Smoked paprika: Builds on the sausage's smokiness
• Parmesan cheese: Adds a nutty taste and helps the sauce thicken up
• Butter: Gives the sauce smoothness and brings out garlic flavors

Step-by-Step Instructions

Pasta Preparation:

Boil the penne following package guidance until al dente, usually around 10 minutes. Don't forget to add plenty of salt to your water for tastier pasta. Drain well but skip rinsing since the starchy coating helps the sauce stick better.

Protein Cooking:

Warm olive oil in a big skillet over medium high heat until it glistens. Toss in the chicken chunks and sliced sausage, then sprinkle with all dry seasonings. Let them cook for 6-8 minutes, stirring now and then to get nice browning. Make sure chicken isn't pink and reaches 165°F.

Flavor Base:

Turn heat down to medium so you won't burn anything. Drop in butter and let it fully melt before adding your minced garlic. Cook for only 1-2 minutes until the garlic smells amazing and turns light gold but not dark, which would make it taste bitter.

Sauce Building:

Add the heavy cream and chicken broth, making sure to scrape all those tasty browned bits from the pan bottom. Those bits pack loads of flavor. Let the liquid come to a gentle bubble, not a hard boil, or your cream might break apart.

Cheese Integration:

Mix in both cheeses bit by bit, about a quarter cup each time, while constantly stirring between additions. This way you'll avoid lumps and get a smooth sauce. Now's when to add crushed red pepper if you want more heat.

Final Assembly:

Put the cooked chicken, sausage and pasta back into the pan. Carefully mix everything until all pasta gets coated in the creamy sauce. Let it all simmer together for 2-3 minutes, which helps the pasta soak up those yummy sauce flavors.

Save This

I can't get over how amazing pepper jack cheese works in this dish. My grandpa first got me hooked on pepper jack when I was just twelve, sneaking it into my grilled cheese without telling me. That wonderful surprise of creamy spiciness has stuck with me forever, and this pasta brings those cozy memories flooding back with every forkful.

Make-Ahead Options

This pasta stores and reheats really well, making it great for planning ahead. Just cook everything, let it cool down, and split it into sealed containers. Keep in the fridge up to 3 days. When you're ready to eat, add a little milk or cream since the sauce gets quite thick in the fridge. Warm it gently on the stove or in the microwave at half power, stirring now and then so it heats evenly.

Ingredient Swaps

What's great about this dish is how easy it is to change up. Turkey sausage works great if you want something lighter, or try Italian sausage for more herb flavors. You can use rotisserie chicken instead of raw chicken to save time. For the cheese, regular Monterey Jack plus some chopped jalapeños lets you control exactly how spicy it gets. If you don't eat meat, swap in some mushrooms and bell peppers, and use vegetable broth instead of chicken.

Serving Suggestions

Pair this filling pasta with a basic arugula salad with lemon juice and olive oil to balance the richness. Garlic bread goes perfectly for scooping up extra sauce. For drinks, try a slightly cool Zinfandel or a Chardonnay without oak aging to match the creamy spiciness. A little extra parmesan and freshly cracked black pepper right before serving makes it look even more tempting.

Common Queries

→ What type of sausage works best for this pasta?

Smoked sausage gives this dish the tastiest flavor kick. You can pick turkey, beef, or pork versions based on what you like best.

→ Can I use a different type of pasta?

For sure, any middle-sized pasta does the trick. Try rigatoni, fusilli, or bow ties - just grab something that catches all that yummy sauce.

→ How can I adjust the spice level?

Want it milder? Skip the red pepper flakes completely. Need more heat? Throw in extra flakes or grab spicy sausage instead.

→ Can I substitute the pepper jack cheese?

Absolutely, Monterey Jack or Colby make great swaps for a gentler taste. Toss in a bit of cayenne if you still want that tiny kick.

→ How do I store leftovers?

Pop leftover pasta in a sealed container and keep it in the fridge for up to 3 days. When warming it up, add a splash of cream or broth to make the sauce creamy again.

→ Can I make this dish ahead of time?

You bet! Cook your meat ahead and make the sauce separately. Keep them in the fridge, then mix everything together when you're ready to eat.