Creamy Pepper Jack Chicken & Sausage Pasta
Ingredients:
- 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
- 1½ cups shredded Pepper Jack cheese
- ½ 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
- Fresh parsley, chopped (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and sliced turkey sausage, cooking until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Italian seasoning. Let the mixture cook for 3-4 minutes to slightly thicken.
5. Gradually add the shredded Pepper Jack cheese and grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth.
6. Return the cooked chicken and sausage to the skillet, stirring to coat them in the creamy cheese sauce.
7. Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
8. Season with salt and black pepper to taste.
9. Garnish with freshly chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings
Tips:
Use freshly grated Parmesan for a more intense flavor and smoother sauce.
For a spicier kick, add a pinch of crushed red pepper flakes while cooking the onion and garlic.