Creamy Pepper Jack Chicken Sausage Pasta Recipe
If you’re craving a rich, comforting meal that’s packed with flavor, this Creamy Pepper Jack Chicken Sausage Pasta is a must-try! Combining tender chicken sausage, spicy pepper jack cheese, and al dente pasta in a velvety sauce, this dish is perfect for weeknight dinners or impressing guests. Plus, it’s ready in under 30 minutes—ideal for busy cooks.
Chicken sausage adds lean protein and a smoky depth, while pepper jack cheese brings a creamy, slightly spicy kick. Pasta lovers will appreciate how the sauce clings to every bite, making this recipe a crowd-pleaser. Whether you’re a beginner or a seasoned home chef, this guide will walk you through every step with easy substitutions and pro tips.
Ingredients for Creamy Pepper Jack Chicken Sausage Pasta
- 12 oz penne or fusilli pasta (or your favorite shape)
- 1 tbsp olive oil
- 12 oz smoked chicken sausage, sliced into rounds (substitute: turkey sausage or Italian sausage)
- 3 cloves garlic, minced
- 1 cup heavy cream (substitute: half-and-half for a lighter version)
- 1 cup shredded pepper jack cheese (substitute: Monterey Jack + ½ tsp red pepper flakes)
- ½ cup grated Parmesan cheese
- 1 tsp smoked paprika
- ½ tsp black pepper
- Salt to taste
- Fresh parsley or cilantro for garnish (optional)
Step-by-Step Instructions
- Cook the pasta: Boil pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 4-5 minutes until lightly browned. Remove and set aside.
- Sauté the garlic: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Make the sauce: Reduce heat to low. Pour in heavy cream, stirring gently. Add pepper jack cheese, Parmesan, smoked paprika, and black pepper. Stir until melted and smooth (2-3 minutes).
- Combine everything: Add cooked pasta and sausage back to the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce.
- Season & serve: Taste and adjust salt if needed. Garnish with fresh herbs and extra cheese if desired. Serve immediately!
Recipe Quick Facts
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4 |
Nutrition Information (Per Serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 580 | 52g | 32g | 28g |
Top Tips for the Best Creamy Pepper Jack Chicken Sausage Pasta
- Don’t overcook the pasta: Aim for al dente—it will soften slightly when mixed with the sauce.
- Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Adjust the spice level: For milder heat, reduce pepper jack cheese by half and add more Parmesan.
- Reheat gently: Add a splash of milk when reheating leftovers to restore creaminess.
FAQs
Can I make this dish ahead of time?
Yes! Prepare the sauce and pasta separately, then combine and reheat on the stove with a little extra cream or milk.
What can I substitute for heavy cream?
Half-and-half or whole milk + 1 tbsp butter works, but the sauce will be thinner. For a dairy-free option, try coconut cream.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended—the sauce may separate when thawed.
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