Creamy Pepper Jack Pasta

This creamy pepper jack pasta brings together tender chicken and smoky sausage in a luscious sauce made from pepper jack and Parmesan cheeses. The pasta cooks al dente and is coated in a smooth, velvety cream sauce enriched with chicken broth and Italian herbs. Fresh parsley adds a bright finish that balances the richness perfectly. This one pan dish is quick to make, making it an excellent choice for busy weeknights or casual gatherings, and it reheats well, inviting easy variations like different veggies or pasta shapes.

I remember the first time I made this the cheesy sauce won everyone over immediately. Now it’s a go to when I want something comforting but with a bit of bold flavor.

Ingredients

• Chicken breast: Cut into bite sized pieces, provides lean protein and cooks quickly
• Smoked sausage: Slices, adds smoky depth and a touch of spice, choose quality smoked sausage for best flavor
• Pepper jack cheese: Grated, gives the sauce creamy texture and a subtle kick, if you prefer less heat Monterey Jack works well
• Parmesan cheese: Grated, adds nutty sharpness and helps thicken the sauce naturally
• Pasta: Such as penne or rotini, these shapes hold sauce nicely, pick high quality dried pasta for the best bite
• Chicken broth: Boosts umami and keeps the sauce from becoming too heavy
• Heavy cream: Creates the sauce’s silky texture, opt for fresh cream for richness
• Italian seasoning: Blends herbs like oregano and basil, fresh herbs can be used if preferred
• Fresh parsley: Chopped, adds color and fresh brightness to finish the dish
• Olive oil: For sautéing and flavor, extra virgin olive oil brings the best aroma and taste
• Salt and freshly cracked black pepper: Essential seasonings to enhance and balance all flavors

Instructions

Sauté the Meats:

Heat olive oil in a large skillet over medium heat. Add sliced smoked sausage and chicken pieces. Cook until chicken is no longer pink and sausage is just starting to brown, about 6 to 8 minutes. This step builds flavor by caramelizing the meats before adding the sauce components.

Cook the Pasta:

Add uncooked pasta to the skillet along with chicken broth and enough water to cover the pasta. Bring to a gentle boil, then reduce heat to medium low and simmer uncovered. Stir occasionally to prevent sticking. Cook until pasta is al dente, about 10 to 12 minutes depending on pasta shape. The pasta absorbs flavors as it cooks directly in the broth for richer taste.

Make the Sauce:

Once the pasta is tender, reduce heat to low and slowly stir in heavy cream. Add grated Parmesan and pepper jack cheeses gradually while stirring to melt everything smoothly into the sauce. Sprinkle Italian seasoning, salt, and freshly cracked black pepper. Stir gently to balance creaminess and spice for a velvety coating on every piece of pasta and meat.

Add Fresh Herbs:

Turn off the heat and sprinkle chopped fresh parsley generously over the pasta. This adds a bright, fresh note that contrasts the richness. Toss lightly to combine and serve immediately for best flavor and texture.

This pasta hits all the comfort notes but with a punch from the pepper jack cheese, which is one of my favorites for melting into sauces. I often recall making this recipe alongside my family on a chilly evening when the smoky sausage and creamy cheese made the kitchen feel warm and inviting.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm gently on the stove or in the microwave with a little added cream or broth to restore the sauce’s creamy texture.

Ingredient substitutions

If pepper jack feels too spicy, swap with Monterey Jack for a milder flavor. For a sharper bite, try cheddar mixed with a pinch of chili flakes. If you do not have smoked sausage, kielbasa or even chorizo add different smoky flavors but note the spice level when choosing chorizo.

Serving suggestions

Pair this pasta with a simple green salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or crusty baguette works beautifully to soak up the sauce. A glass of medium bodied white wine like Pinot Grigio complements the dish nicely.

Serve immediately for best texture and enjoy with a simple salad or garlic bread. Leftovers reheat well with a splash of cream to restore silkiness.

Common Questions About the Recipe

→ Can I substitute Pepper Jack cheese?

Monterey Jack offers a milder alternative, while cheddar with chili flakes can replicate the spicy kick of Pepper Jack.

→ How do I adjust the spice level?

Increase or reduce Pepper Jack cheese or add chili flakes to control the heat to your preference.

→ Can this dish be made ahead of time?

Yes, it stores well in the fridge up to 4 days and reheats gently with a splash of cream to preserve sauce texture.

→ What vegetables work well in this pasta?

Spinach, bell peppers, and mushrooms add texture and nutrition when added during cooking.

→ Which pasta shapes are best?

Rotini and penne hold the creamy sauce effectively, but any short pasta with ridges or tubes also works well.