Creamy Pepper Jack Pasta
A comforting pasta dish featuring a creamy, mildly spicy pepper jack cheese sauce, with optional chicken or sausage for added protein, perfect for quick, satisfying weeknight dinners.
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.