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Creamy Pepper Jack Chicken & Sausage Pasta

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A creamy and slightly spicy pasta dish featuring chicken and turkey sausage simmered in a rich sauce.

Ingredients

Scale
  • 1 lb turkey 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 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Once shimmering, add the diced onion and minced garlic. Sauté until translucent and fragrant, about 3 to 4 minutes.
  2. Add the sliced turkey sausage and diced chicken. Cook, stirring occasionally, until the chicken is no longer pink, about 6 to 8 minutes.
  3. Sprinkle in the Italian seasoning, then season with salt and black pepper. Stir to coat the meats and aromatics.
  4. Pour in the chicken broth and bring to a gentle simmer over medium heat.
  5. Add the rotini or penne pasta directly to the simmering broth. Stir so the pasta doesn’t stick, then cook until al dente, about 8 to 12 minutes.
  6. Once the pasta is cooked and most of the broth is absorbed, reduce the heat to low. Pour in the heavy cream and add the shredded Pepper Jack and grated Parmesan. Stir continuously until the cheeses melt and the sauce is smooth.
  7. Taste and adjust seasoning with more salt and black pepper if needed. Serve hot, garnished with additional Parmesan if desired.

Notes

To store, refrigerate leftovers in an airtight container for up to 3 to 4 days. For freezing, portions can be kept for up to 2 months.

Nutrition

Keywords: creamy pasta, Pepper Jack, chicken pasta, sausage, weeknight dinner, comfort food

Find it online: https://recipehappy.com/creamy-pepper-jack-chicken-sausage-pasta/