Creamy Pepper Jack Pasta

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Main Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1/2 pound smoked sausage, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
12 oz penne pasta
1 tablespoon butter
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1½ cups shredded pepper jack cheese
1/2 cup grated parmesan cheese
1/4 teaspoon crushed red pepper flakes
Fresh parsley, chopped (for garnish)

Instructions

Cook the penne pasta according to package directions. Drain and set aside.
In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sausage, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until browned and fully cooked, about 6–8 minutes. Remove and set aside.
In the same skillet, reduce heat to medium. Add butter and minced garlic, and sauté for 1–2 minutes until fragrant.
Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Gradually add the pepper jack and parmesan cheese, stirring until melted and smooth. Add crushed red pepper flakes if desired.
Return the cooked chicken, sausage, and pasta to the skillet. Toss together until fully coated in the creamy sauce.
Allow the dish to simmer for 2–3 more minutes to meld the flavors. Garnish with chopped parsley and serve hot.