I remember the first time the scent of garlic and smoked paprika hit the hot oil in my skillet—it was pure, savory magic. I was craving something deeply comforting but exciting, a dish that felt like a hug but with a little kick. That’s how this Creamy Pepper Jack Chicken & Sausage Pasta was born in my kitchen. It’s the glorious, bubbling result of a “what’s in the fridge” night that turned into a family favorite. When I pull it out of the oven, that golden, cheesy top and the creamy, peppery sauce promise a meal that’s both indulgent and utterly satisfying. Trust me, your kitchen is about to smell incredible.
Ingredients
- 1 lb chicken sausage, sliced (I use a smoked variety for maximum flavor)
- 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
- 12 oz rotini or penne pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 ½ cups heavy cream
- 8 oz block pepper jack cheese, shredded (about 2 cups, packed)
- 4 oz cream cheese, cubed and softened
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, for garnish (optional but pretty!)
Let’s talk ingredients for a second, because a few choices here make a world of difference. I insist on shredding your own pepper jack cheese from a block. Pre-shredded bags contain anti-caking agents that prevent the cheese from melting into that luscious, silky sauce we’re after. The smokiness from the paprika and the chicken sausage builds a flavor base that’s irreplaceable—don’t skip it. And if you’re wary of the heat, you can use regular Monterey Jack, but the gentle kick from the pepper jack is what makes this dish so special.
Equipment Needed
- Large, deep skillet or Dutch oven (with a lid is ideal)
- Large pot for boiling pasta
- Colander
- Sharp knife and cutting board
- Cheese grater
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
Having the right tools turns this from a frantic chore into a joyful process. My most crucial piece of advice is to use a heavy-bottomed Dutch oven or deep skillet if you have one. It distributes heat evenly, so you won’t get those annoying hot spots that burn the garlic or cream. I’ve tried to make the sauce in a thinner pan, and it just doesn’t behave the same way. Also, a good box grater for the cheese is non-negotiable—it takes two minutes and is the secret to a perfectly creamy sauce.
Step-by-Step Instructions
First, let’s get organized. I dice my chicken, slice the sausage, and chop all the vegetables before I even turn on the stove. This “mise en place” saves me from that frantic, burning-garlic panic later. I start by boiling the pasta in well-salted water, but I cook it just to al dente—about 1-2 minutes less than the package says. It’s going to finish cooking in the sauce, and overcooked, mushy pasta is a tragedy we can avoid. I drain it and let it hang out in the colander.
Now, for the heart of the dish. In my heavy Dutch oven, I heat the olive oil over medium-high heat and brown the chicken sausage slices until they get some beautiful caramelization. Don’t rush this step; those browned bits are flavor gold. I remove the sausage, then add the diced chicken to the same pot. I season it well with salt, pepper, and that smoked paprika. Once the chicken is cooked through and golden, I scoop it out too. In the remaining delicious fat, I sauté the onion and bell pepper until soft, then add the garlic for just 30 seconds until fragrant—you’ll know it’s ready when your whole kitchen smells amazing.(See the next page below to continue…)