Creamy Pepper Jack Chicken (Print Version)
# Ingredients:
→ Protein
01 -
450 g chicken sausage, sliced
02 -
450 g boneless, skinless chicken breasts, diced
→ Pasta
03 -
340 g rotini or penne pasta
→ Liquid Ingredients
04 -
480 ml chicken broth
05 -
240 ml heavy cream
→ Cheeses
06 -
150 g shredded Pepper Jack cheese
07 -
50 g grated Parmesan cheese
→ Seasonings and Flavorings
08 -
15 ml olive oil
09 -
1 small onion, diced
10 -
3 cloves garlic, minced
11 -
5 ml Italian seasoning
12 -
Salt and pepper, to taste
→ Garnish
13 -
Fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned. Remove from the skillet and set aside.
02 -
In the same skillet, add diced chicken breasts, onion, garlic, Italian seasoning, salt, and pepper. Cook for 5–7 minutes until the chicken is cooked through and no longer pink.
03 -
In a large pot of salted boiling water, cook rotini or penne pasta according to package instructions. Drain and set aside.
04 -
Return the browned sausage to the skillet with the chicken mixture. Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
05 -
Add shredded Pepper Jack cheese and grated Parmesan cheese. Stir until the cheeses have melted and the sauce is creamy. Add the cooked pasta and toss to coat evenly.
06 -
Serve the pasta hot, garnished with freshly chopped parsley as desired.
# Notes:
01 -
For optimal creaminess, stir the cheese in gradually over low heat to prevent separation.