This one-skillet wonder is a bold, flavor-packed comfort dish that brings together juicy chicken, smoky sausage, and tender pasta in a rich, velvety Pepper Jack cheese sauce. It’s the kind of meal that feels indulgent yet comes together quickly—perfect for weeknights, cozy gatherings, or when you just need a bowl of something satisfying and spicy. The Pepper Jack cheese adds a subtle kick, while the cream and broth create a luscious base that clings to every bite of pasta. With layers of savory depth and a hint of heat, this dish is guaranteed to become a favorite in your rotation.
Ingredients:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 8 oz smoked sausage, sliced into rounds
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz rotini or penne pasta, uncooked
- 1½ cups shredded Pepper Jack cheese
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped for garnish
Instructions:
- Prep the Ingredients:
Begin by dicing the chicken breasts into bite-sized pieces and slicing the smoked sausage. Mince the garlic and chop the onion. Measure out all other ingredients so everything is ready to go—this makes the cooking process smooth and stress-free. - Brown the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Sauté for 5–7 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside. - Cook the Sausage & Aromatics:
In the same skillet, add the sliced sausage and cook until browned, about 3–4 minutes. Add the chopped onion and garlic, sautéing until fragrant and softened—this builds the aromatic base of your sauce. - Build the Sauce Base:
Return the cooked chicken to the skillet. Pour in the chicken broth and heavy cream, then stir in the uncooked pasta, smoked paprika, and a bit more salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. - Add the Cheese:
Lower the heat and stir in the shredded Pepper Jack cheese gradually. Stir continuously until the cheese melts into the sauce, creating a silky, creamy texture. Taste and adjust seasoning if needed. - Garnish & Serve:
Remove the skillet from heat and let the pasta sit for 2–3 minutes to thicken slightly. Garnish with chopped parsley or green onions for a fresh finish. Serve hot and enjoy the comforting blend of creamy, spicy, and savory flavors.
Tips & Variations:
- 🌶️ Spice it up: Add diced jalapeños or a pinch of cayenne for extra heat.
- 🧀 Cheese swap: Use Monterey Jack for a milder version or mix in Parmesan for added depth.
- 🍃 Veggie boost: Stir in spinach, bell peppers, or mushrooms for color and nutrition.
- 🥄 Make it lighter: Substitute half-and-half for heavy cream or use grilled chicken for a leaner protein.
- 🥡 Leftovers: Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth to revive the sauce.
This dish is a celebration of bold flavors and creamy indulgence—perfect for someone like you, My, who loves recipes that are both comforting and visually stunning. Want to pair it with a tropical dessert or a refreshing salad next? I’ve got ideas!