Creamy Pepper Jack Chicken

This rich and creamy pepper jack chicken skillet is a comfort food dream come true with tender chicken sausage slices, juicy diced chicken, and a cheesy, slightly spicy sauce that clings to every bite of pasta. It is the kind of one-pan meal that brings everyone straight to the table and earns rave reviews from even the pickiest eaters.

This dish saved countless weeknights for me because I can count on zero complaints whenever it lands on our table. That creamy pepper jack sauce has made dinner a highlight at our house.

Ingredients

• Chicken sausage: adds a smoky savory punch to each bite Look for varieties with minimal fillers and lots of herbs
• Boneless skinless chicken breasts: keep it lean and soak up the flavors Choose firm fresh chicken with no off smells
• Rotini or penne pasta: scoops up plenty of sauce Opt for bronze cut pasta if available for best texture
• Chicken broth: makes the sauce savory Go for low sodium to control salt levels
• Heavy cream: adds the lush creamy base Fresh heavy cream creates the smoothest result
• Shredded pepper jack cheese: brings just the right kick Buy a block and shred yourself for a meltier sauce
• Grated parmesan cheese: sharpens up the rich sauce Use real Parmigiano Reggiano if you can splurge
• Olive oil: for searing ingredients Look for extra virgin with a fresh almost grassy aroma
• Small onion: adds sweetness Pick yellow onions that feel firm and heavy
• Garlic: brightens and deepens the flavor Fresh garlic over pre-minced whenever possible
• Italian seasoning: ties everything together Look for blends without added salt
• Salt and pepper: round everything out Sea salt and freshly cracked pepper offer the best finish
• Fresh parsley: brightens and freshens at the end Go for flat leaf over curly

Step-by-Step Instructions

Brown the sausage:

Slice the chicken sausage on a bias so it caramelizes well then heat olive oil in a large skillet over medium heat Add sausage and cook just until deeply browned on all sides Remove from pan with a slotted spoon and set aside

Cook the aromatics and chicken:

In the same skillet add diced chicken breasts onion and garlic Scatter Italian seasoning salt and pepper over the top Let everything cook for at least five to seven minutes stirring so the chicken gets golden and the onions soft Just before moving on test the largest chicken piece to check for doneness and no pink centers

Boil the pasta:

While the chicken cooks get a large pot of salted water boiling Add your pasta stir well and let it cook until just al dente according to the package Usually rotini takes about nine to ten minutes Drain and set aside with a quick splash of olive oil to keep from sticking

Simmer with sauces and blend flavors:

Add the browned sausage back to the skillet with the chicken Pour in chicken broth and heavy cream scraping the bottom of the skillet to lift up all the tasty brown bits Once it comes to a gentle simmer let it bubble for just a couple minutes so the sauce thickens slightly

Cheese it up:

Lower the heat and add shredded pepper jack and parmesan cheese Stir and watch as the sauce turns smooth and coats everything perfectly Keep stirring until cheese is fully melted and the sauce is creamy and lush

Combine and finish:

Add the cooked pasta right to the sauce using tongs or a slotted spoon Toss until every last noodle is coated and saucy Taste and adjust with extra salt or pepper if needed

Serve it up:

Spoon into shallow bowls while hot and shower with fresh parsley for a pop of color and bright flavor

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The pepper jack is the real showstopper for me It adds just enough heat and a creamy melt that gives the dish its comforting kick I once made this for my cousin’s birthday dinner and everyone went back for thirds The empty skillet was proof that it is a hit

Storage Tips

Let leftovers cool completely before storing Seal in an airtight container and refrigerate for up to three days The sauce stays creamy but may thicken so add a splash of broth or cream when reheating over medium low heat Freezing might dull the creaminess but is possible if you reheat gently

Ingredient Substitutions

Turkey sausage or even sliced kielbasa can work if you do not have chicken sausage Monterey Jack cheese can easily swap for pepper jack in a pinch or use part smoked gouda for a twist Light cream or half and half can substitute heavy cream if you want a lighter sauce Try gluten free pasta for a celiac friendly version

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Serving Suggestions

Pair this skillet with a crisp Caesar or mixed greens salad and a hunk of garlic bread A side of roasted broccoli or green beans rounds out the meal beautifully It also makes a tempting packed lunch because it reheats well

A Little History of Creamy Pasta Dishes

Creamy pasta dishes like this draw inspiration from Italian American kitchens where hearty family recipes came to life using whatever was fresh and plentiful Adding spicy cheeses is a more modern take turning familiar comfort food into something special for spice lovers

Frequently Asked Questions

→ Can I use just chicken breast instead of sausage?

Yes, you can substitute additional chicken breast for the sausage if you prefer a milder, all-chicken dish.

→ Is there a good alternative to Pepper Jack cheese?

Monterey Jack or a blend of mozzarella and a small amount of jalapeño can provide similar creaminess and mild spice.

→ What pasta shapes work best in this dish?

Rotini and penne hold the creamy sauce well, but fusilli or rigatoni are also excellent choices for texture and flavor absorption.

→ How can I make this dish less spicy?

Choose a mild cheese, reduce or omit Pepper Jack, and use only chicken breast for a gentler overall flavor.

→ Can this be made ahead and reheated?

Yes, store covered in the refrigerator and gently reheat with a splash of broth or cream to restore creaminess.