Creamy Pepper Jack Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 pound (450 g) boneless skinless chicken breast, cut into bite-sized pieces
03 -
225 g smoked sausage, sliced
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
0.5 teaspoon smoked paprika
07 -
Salt and pepper, to taste
08 -
340 g penne pasta
09 -
1 tablespoon butter
10 -
3 cloves garlic, minced
11 -
480 ml heavy cream
12 -
240 ml chicken broth
13 -
170 g shredded pepper jack cheese
14 -
50 g grated parmesan cheese
15 -
0.25 teaspoon crushed red pepper flakes
16 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente per package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken breast and smoked sausage. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 6 to 8 minutes until browned and cooked through. Remove from skillet and set aside.
03 -
Reduce skillet heat to medium. Add butter, then add the minced garlic. Sauté for 1 to 2 minutes until fragrant.
04 -
Pour heavy cream and chicken broth into the skillet. Stir gently and bring to a gentle simmer. Gradually add shredded pepper jack and parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Incorporate crushed red pepper flakes.
05 -
Return the browned chicken, sausage, and cooked penne to the skillet with the cheese sauce. Toss until the ingredients are evenly coated.
06 -
Allow the pasta to simmer over low heat for 2 to 3 minutes to meld the flavors. Garnish generously with chopped parsley and serve piping hot.
# Notes:
01 -
Freshly grated pepper jack cheese produces a smoother, silkier sauce texture.