Creamy Pepper Jack Pasta (Print Version)
Velvety pasta with smoky sausage, tender chicken, and pepper jack cheese enriched by Italian herbs and fresh parsley.
# What You'll Need:
→ Proteins
01 -
8 oz boneless, skinless chicken breast, diced
02 -
6 oz smoked sausage, sliced
→ Cheeses
03 -
1 cup shredded Pepper Jack cheese
04 -
1/2 cup grated Parmesan cheese
→ Pasta
05 -
8 oz uncooked rotini pasta
→ Liquids
06 -
2 cups chicken broth
07 -
1/2 cup heavy cream
→ Herbs & Seasonings
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon salt
11 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Heat a large skillet over medium heat. Add diced chicken and sliced sausage, cooking until chicken is no longer pink and sausage is browned, about 5-7 minutes.
02 -
Pour in chicken broth and heavy cream, then add uncooked rotini pasta. Stir in Italian seasoning, salt, and black pepper. Bring to a simmer.
03 -
Reduce heat to medium-low, cover, and cook until pasta is al dente and liquid is mostly absorbed, approximately 12-15 minutes. Stir occasionally to prevent sticking.
04 -
Remove from heat. Stir in Pepper Jack and Parmesan cheeses until melted and sauce is creamy and smooth.
05 -
Sprinkle chopped fresh parsley over the dish before serving to add brightness and fresh flavor.
# Additional Notes:
01 -
For spicier variation, increase Pepper Jack cheese or add chili flakes to taste.
02 -
This dish reheats well; store leftovers in the refrigerator up to 4 days and reheat gently with a splash of cream.
03 -
Add vegetables like spinach, bell peppers, or mushrooms during the pasta cooking stage to enhance nutrition and texture.