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This skillet is everything you'd want after a long day. It's cheesy and creamy, with a little hit of spice from the pepper jack. You've got juicy chicken, plump bites of sausage, and pasta that's totally smothered in sauce. One pan does all the work, and nobody ever turns down seconds at my place.
Honestly, this meal always gets cheers at dinner. Creamy pepper jack sauce? That’s my secret crowd-pleaser. I never hear complaints, just plates getting cleaned in record time.
Delicious Ingredients
- Fresh parsley: sprinkle over at the end for a pop of color and flavor Flat leaf parsley works best
- Salt and pepper: round out all the flavors Sea salt and freshly ground pepper take it up a notch
- Italian seasoning: brings out the herby flavor—but skip blends that have extra salt
- Garlic: the real flavor booster Use the fresh kind if you can, not pre-minced
- Small onion: adds sweetness Grab yellow ones that feel nice and dense
- Olive oil: helps sear everything Extra virgin with a grassy smell is ideal
- Grated parmesan cheese: sharpens up your sauce Try real Parmigiano Reggiano if you’re feeling fancy
- Shredded pepper jack cheese: melts into the sauce for melty heat Buy a block and grate it if you can
- Heavy cream: gives that rich, smooth texture Go with cold, fresh cream for extra silkiness
- Chicken broth: makes things nice and savory Choose low sodium so you control the salt
- Rotini or penne pasta: grabs onto the sauce every time Bronze cut types stay chewier
- Boneless skinless chicken breasts: keep it lean and soak up that creamy sauce Go for fresh chicken with no weird smells
- Chicken sausage: smoky bites every time Look for ones packed with herbs and not too many fillers
Tasty Step Guide
- Serve it up:
- Spoon everything into bowls while it’s steaming and scatter extra parsley on top for a burst of green
- Combine and finish:
- Dump the cooked pasta right into the creamy sauce Mix until every noodle is glossy Give it a taste and add more salt or pepper if you want
- Cheese it up:
- Turn down the heat Add parmesan and pepper jack Shove the cheese in and stir until it’s gooey and the sauce is super creamy
- Simmer with everything:
- Slide the browned sausage back into the pan Pour in your cream and broth Scrape up all those browned bits from the pan bottom Let everything bubble gently for two or three minutes while it thickens just a bit
- Boil the pasta:
- Get your pasta going in salty, boiling water while the chicken cooks Stir a few times Let it go until just tender—about nine or ten minutes then drain Drizzle a little olive oil to stop sticking
- Cook chicken and aromatics:
- Keep the same pan on medium Add in diced chicken breast, onions, and garlic Sprinkle the Italian seasoning, salt, and pepper Stir for five to seven minutes until the chicken browns and the onion goes soft. Check that the fattest piece is cooked through—no pink left
- Brown the sausage slices:
- Slice sausage at an angle for best browning Heat olive oil in a big skillet Add sausage cook until both sides are golden Remove sausage with a slotted spoon and set it aside
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Pepper jack cheese is what makes this dish unforgettable. It’s creamy, it’s got a little heat, and it melts right in. When I made this for my cousin one birthday, folks kept coming back for more. The pan was empty by the time we were done—total crowd favorite.
How to Keep Leftovers
After it cools, stash leftovers in a sealed container in the fridge—good for up to three days. If the sauce thickens, just add a splash of cream or broth and warm it gently on medium-low. You can freeze it, but the sauce might lose some silkiness; warm it slow to bring back that creamy magic.
Swaps and Switches
No chicken sausage on hand? Try smoked kielbasa or turkey sausage instead. Swapping in Monterey Jack or some smoked gouda totally works for the cheese. Cut heavy cream with half and half or light cream to make things lighter. Need it gluten free? Grab your favorite gluten free pasta.
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How to Serve
This meal is perfect next to a crisp Caesar or simple salad and a thick hunk of garlic bread. Roast up some green beans or broccoli if you want more veggies. Leftovers are awesome for lunch and easy to heat up too.
Creamy Pasta Dishes: A Quick Story
Hearty, creamy pastas like this have roots in Italian American kitchens—people just used the fresh stuff they had lying around. Cranking up the heat with spicy cheese is a newer spin that makes these comfort meals extra special for spice fans.
Frequently Asked Questions
- → Is it okay if I just use chicken breast, no sausage?
Yep, swap out the sausage for more chicken breast if you want something milder and only chicken.
- → Any good swap for Pepper Jack cheese?
Try Monterey Jack or go with mozzarella mixed with some jalapeño for similar creamy texture and a tiny kick.
- → Which types of pasta go well here?
Penne and rotini are great for holding the sauce, but rigatoni and fusilli both work well too and soak up flavor.
- → How do I tone down the spicy kick?
Just use mild cheese, maybe skip most or all of the Pepper Jack, and pick all chicken breast for a milder taste.
- → Is it possible to prep this in advance?
You sure can! Chill it covered, then gently heat it up with a splash of cream or broth so it stays creamy.