Creamy Pepper Jack Pasta
A rich and velvety pasta dish featuring a creamy, slightly spicy pepper jack cheese sauce. Perfect for quick dinners, with optional chicken or sausage for added heartiness and flavor.
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
- 1 cup 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; cook pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. 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, bringing the mixture to a gentle simmer.
- Gradually add shredded pepper jack and Parmesan cheeses, stirring until melted and smooth. Season with salt, black pepper, and optional red pepper flakes.
- Return pasta and cooked protein to the skillet, tossing well to coat with the sauce. Warm through for 1 to 2 minutes.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- Use half pepper jack and half Monterey Jack or mild cheddar for a milder sauce.
- Add vegetables like bell peppers, spinach, mushrooms, or broccoli for extra nutrition.
- Include jalapeños or hot sauce to increase spiciness.
- Mix in cream cheese for a richer, creamier texture.
- Reheat leftovers gently with broth or milk to loosen the sauce.