Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients

• 1 lb chicken sausage, sliced
• 1 lb boneless, skinless chicken breasts, diced
• 12 oz rotini or penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded Pepper Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced chicken sausage in a single layer, ensuring the pieces aren’t crowded. Cook the sausage for 4–5 minutes, turning occasionally, until each slice develops a golden-brown sear and releases its flavorful juices. Remove the sausage from the skillet and set it aside on a plate, leaving the rendered fat in the pan to flavour the chicken and aromatics.
2. In the same skillet, add the diced chicken breasts. Sprinkle in the diced onion and minced garlic, followed by 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Stir occasionally to ensure the chicken cooks evenly. Continue cooking for about 5–7 minutes, or until the chicken pieces are fully opaque and no longer pink in the center. The onions should become translucent and fragrant, while the garlic releases its aroma without burning.
3. While the chicken is cooking, bring a large pot of salted water to a boil and cook 12 ounces of rotini or penne pasta according to the package instructions, usually 8–10 minutes, until al dente. Drain the pasta, reserving a small cup of pasta water in case you need to adjust the sauce consistency later, and set aside.
4. Once the chicken is cooked through, return the browned sausage to the skillet. Pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer over medium heat. Allow the liquid to reduce slightly for 2–3 minutes, which will help intensify the flavors and create a creamy base for the pasta.
5. Gradually stir in 1 1/2 cups of shredded Pepper Jack cheese and 1/2 cup grated Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce becomes rich, smooth, and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
6. Add the cooked pasta to the skillet, tossing gently to coat each piece in the creamy cheese sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it slightly, ensuring every bite is coated with the luscious sauce.
   

   Serving & Garnish