Experience the comforting embrace of creamy pepper jack pasta, a dish that blends velvety cheese with a subtle spicy kick. Whether you’re rushing through a busy weeknight or craving a warm indulgence, this pasta offers a perfect balance of rich flavor and satisfying texture.
Customize it easily by adding tender chicken or smoky sausage for a heartier meal, or keep it simple and enjoy the luscious sauce coating every bite of pasta. The creamy sauce, infused with garlic and layered with pepper jack and Parmesan, delivers a deliciously smooth and slightly spicy experience.
- The creamy pepper jack cheese sauce offers a perfect mix of richness and spicy warmth.
- Versatile: enjoy as a vegetarian dish or add chicken or sausage for extra protein.
- Quick to prepare, ideal for satisfying weeknight dinners without fuss.
- Customizable with veggies or spice level to suit your taste preferences.
Ingredients
- 340 g (12 oz) pasta: Choose penne, rotini, or any short pasta that holds sauce beautifully for a pleasant texture.
- 450 g (1 lb) chicken breast, cut bite-sized: Optional protein that adds lean, tender meat perfect for soaking up flavor.
- 225 g (½ lb) smoked sausage, sliced: Provides smoky, savory notes and a hearty bite to the dish (optional).
- 2 tablespoons olive oil: Used for sautéing protein, offering rich flavor and helping to prevent sticking.
- 1 tablespoon butter: Adds creaminess and depth when cooking the garlic for the sauce base.
- 3 cloves garlic, minced: Brings aromatic warmth and enhances the savory richness of the sauce.
- 2 cups heavy cream: Forms the velvety base of the sauce, giving it a luscious, smooth texture.
- 1 cup chicken broth: Adds a subtle savory depth and helps balance the richness of the cream.
- 1½ cups shredded pepper jack cheese: The star ingredient providing melt-in-your-mouth creaminess with a mild spicy kick.
- ½ cup grated Parmesan cheese: Boosts umami flavor and contributes to a silky, rich sauce.
- ¼ teaspoon crushed red pepper flakes: Optional for an added spicy punch that complements the pepper jack’s heat.
- Salt and black pepper: Essential seasonings to bring out all flavors perfectly.
- Fresh parsley, chopped: Optional garnish adding color and a fresh herbal note.
Instructions
- Cook the Pasta
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Bring a large pot of salted water to a rolling boil, then add the pasta. Cooking until al dente ensures it holds texture and doesn’t become mushy when combined with the sauce.
- Prepare Protein (Optional)
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Heat olive oil in a skillet on medium-high heat and cook chicken and/or sausage until browned and fully cooked. Proper searing adds flavor and texture, while seasoning with salt and pepper enhances the meat’s natural taste. Remove and set aside.
- Sauté Garlic for Sauce Base
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Reduce heat to medium, melt butter in the same skillet to keep the flavors from the protein, then add minced garlic. Cooking gently for 1–2 minutes releases its aroma without burning, forming a fragrant foundation for the sauce.
- Create the Cream Sauce
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Pour in heavy cream and chicken broth, then bring to a gentle simmer to marry flavors and thicken slightly. Gradually add pepper jack and Parmesan cheese, stirring constantly until melted and smooth, creating a creamy, spicy sauce that clings to the pasta.
- Combine Pasta and Sauce
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Return cooked pasta and optional protein to the skillet. Toss everything thoroughly to ensure even coating with the sauce. Warming for 1–2 minutes allows the flavors to blend beautifully while the sauce thickens to the perfect consistency.
- Serve and Garnish
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Scoop the creamy pasta into bowls and garnish with chopped fresh parsley for a burst of color and a fresh, herbal finish. Serve immediately to enjoy the perfect blend of creamy, spicy, and savory elements.
- For a milder version, substitute half the pepper jack with Monterey Jack or mild cheddar cheese.
- Add vegetables like bell peppers, spinach, mushrooms, or broccoli to boost nutrition and texture.
- Adjust spice level by adding jalapeños, hot sauce, or extra crushed red pepper flakes based on your heat preference.
- To make the sauce richer, incorporate a bit of cream cheese for added creaminess.
- Reheat leftovers gently with a splash of broth or milk to loosen the sauce and restore texture.
Storage Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little broth or milk to prevent the sauce from drying out or becoming clumpy.
Serving Suggestions
Serve this creamy pasta with a light green salad and crusty garlic bread to balance the richness. A crisp white wine or sparkling water with lemon pairs well to refresh the palate.
- Use freshly shredded cheeses for better melting and a creamier sauce texture.
- Cook pasta just shy of al dente when planning to toss with sauce, as it will continue cooking slightly in the heat.
- Allow the sauce to simmer gently; high heat can cause cheese to separate or become grainy.
FAQs
- Can I make this pasta vegetarian?
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Absolutely! Simply omit chicken and sausage; the creamy pepper jack sauce is flavorful enough on its own or with added vegetables.
- Which pasta shapes work best?
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Short pasta like penne, rotini, or rigatoni hold the sauce well, but feel free to use your favorites.
- Can I prepare this ahead of time?
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You can cook pasta and sauce separately ahead, then combine and reheat just before serving to maintain freshness.
- How spicy is the dish?
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The pepper jack cheese provides mild heat; adding crushed red pepper flakes or jalapeños will increase spiciness.
- What are good vegetable additions?
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Spinach, bell peppers, mushrooms, or broccoli complement the creamy sauce and add color and nutrition.
- How do I prevent the sauce from separating?
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Simmer the sauce gently and add cheese gradually while stirring. Avoid boiling once cheese is added.
Creamy Pepper Jack Pasta
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking protein and sauce
Ingredients
- 12 oz pasta penne, rotini or any short pasta
- 1 lb chicken breast cut into bite-sized pieces (optional)
- ½ lb smoked sausage sliced (optional)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1½ cups shredded pepper jack cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat and cook chicken and/or sausage seasoned with salt and pepper until browned and cooked through; remove and set aside.
- Reduce heat to medium, add butter to the skillet, then sauté minced garlic for 1 to 2 minutes until fragrant without browning.
- Pour in heavy cream and chicken broth, bring to a gentle simmer.
- Gradually stir in pepper jack and Parmesan cheeses until melted and sauce is smooth; season with salt, black pepper, and red pepper flakes if desired.
- Return cooked pasta and protein to the skillet, toss to coat evenly, and warm through for 1 to 2 minutes.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- Use half pepper jack and half mild cheddar for a milder flavor.
- Add vegetables like bell peppers, spinach, mushrooms, or broccoli for extra nutrition.
- Increase spice with jalapeños, hot sauce, or extra red pepper flakes.
- For creamier sauce, stir in cream cheese.
- Reheat leftovers gently with broth or milk to loosen the sauce.
