Creamy Pepper Jack Chicken & Sausage Pasta – A Spicy, Cheesy One-Pot Dinner You’ll Crave

When you’re craving something rich, hearty, and packed with flavor, nothing satisfies like a hot bowl of Creamy Pepper Jack Chicken & Sausage Pasta. This one-pot wonder brings together juicy chicken, smoky sausage, tender pasta, and a luxuriously creamy pepper jack cheese sauce. It’s the ultimate comfort food—spicy, savory, and oh-so-satisfying.

If you love bold flavors and simple weeknight meals, you’ll want to save this recipe and check out more crave-worthy dinners at RangerMT.com, where comfort food meets easy cooking.

 Why You’ll Love This Pasta

• Creamy & Cheesy – Melted pepper jack cheese adds a creamy texture and a spicy kick.

• Protein-Packed – Chicken and sausage make this dish super filling.

• One-Pot Convenience – Fewer dishes, more flavor!

• Perfect for Meal Prep – Reheats beautifully for next-day lunches.

 Ingredients You’ll Need

Here’s everything to grab before you get started:

Protein:

• 1 lb boneless, skinless chicken breast (cut into cubes)

• 8 oz smoked sausage (sliced thin)

Pasta & Sauce:

• 12 oz penne or rigatoni pasta

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 ½ cups chicken broth

• 1 cup heavy cream

• 1 cup milk

• 2 cups shredded pepper jack cheese

• ½ tsp smoked paprika

• Salt and pepper to taste

Optional Add-Ins:

• 1 cup baby spinach or kale

• Crushed red pepper flakes (for heat)

• Fresh parsley or chives for garnish

 How to Make Creamy Pepper Jack Chicken & Sausage Pasta

Step 1: Sauté the Chicken & Sausage

In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and paprika. Sauté until browned (about 5–6 minutes). Add the sliced sausage and cook an additional 2–3 minutes until browned. Remove both from the pan and set aside.

Step 2: Build the Flavor Base

In the same pan, add a little more oil if needed. Sauté the diced onion for 3–4 minutes until soft, then stir in the minced garlic and cook for another minute until fragrant.

Step 3: Simmer the Pasta

Add the uncooked pasta, chicken broth, milk, and cream to the pan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.

Step 4: Add the Cheese

Once the pasta is cooked and most of the liquid is absorbed, stir in the shredded pepper jack cheese. Keep stirring until the sauce is smooth, creamy, and coats every piece of pasta.

Step 5: Combine and Finish

Return the cooked chicken and sausage to the pan. Stir everything together until heated through. If desired, add spinach or crushed red pepper flakes for an extra kick.

Garnish with chopped parsley and serve hot!

 Recipe Notes & Substitutions

• Too spicy? Substitute part of the pepper jack with mozzarella or Monterey Jack.

• No heavy cream? Use more milk and a bit of cream cheese for richness.

• Low-carb option: Try it with zucchini noodles or serve over cauliflower rice.

• Make it smoky: Add a dash of liquid smoke or use andouille sausage.

 Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Portion into containers and freeze for up to 3 months.

• To Reheat: Add a splash of milk or broth before reheating in the microwave or stovetop to keep the sauce creamy.

 What to Serve With This Pasta

This dish is rich and hearty, so it pairs well with lighter sides like:

• A crisp green salad with lemon vinaigrette

• Garlic bread or crusty rolls

• Roasted broccoli or green beans

Looking for more comforting pasta dishes? Try our Creamy Bacon Corn Casserole or Sausage Hashbrown Casserole for even more cozy meals.

 Make It Your Own

One of the best things about this recipe is how customizable it is. Try these variations:

• Spicy Cajun version: Add Cajun seasoning and sub in andouille sausage.

• Veggie-loaded: Stir in bell peppers, mushrooms, or zucchini during sautéing.

• BBQ twist: Add a spoonful of BBQ sauce to the chicken while cooking for a smoky note.

For more variations and custom comfort food ideas, explore our recipe archives at rangermt.com.

 Reader Reviews

“This pasta is a flavor bomb! The pepper jack gives it a nice heat, and I loved the combo of chicken and sausage.”
— Amanda R.

“So easy and so satisfying. I added spinach and red pepper flakes. Total winner!”
— Josh L.

 Final Thoughts

If you’re looking for a dinner that delivers on bold flavor, creamy texture, and one-pot ease, this Creamy Pepper Jack Chicken & Sausage Pasta is your new go-to. It’s spicy, rich, and guaranteed to please everyone at the table.

Pair it with a chilled glass of white wine or sparkling lemonade, and you’ve got a weeknight dinner that feels like a restaurant-quality treat.

Explore More at RangerMT

Need more comfort food inspiration? Don’t miss these:

• Crockpot Ranch Chicken Sandwiches

• Baked Fried Chicken

• Cheesy Biscuit Breakfast Bake

Visit RangerMT.com for hundreds of delicious recipes, tips, and food inspiration your whole family will love!

Creamy Pepper Jack Chicken & Sausage Pasta

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• Author: kecha

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Description

This indulgent pasta dish combines the bold flavors of pepper jack cheese with tender chunks of chicken and smoky sausage. It’s a creamy, spicy, and savory one-pan dinner perfect for cozy nights or hearty family meals.

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Ingredients

Scale 1x2x3x

Ingredients:

• 1 lb chicken sausage, sliced

• 1 lb boneless, skinless chicken breasts, diced

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

• 3 cups cooked rotini or penne pasta

• 1 cup heavy cream

• 1 cup chicken broth

• 1 ½ cups shredded pepper jack cheese

• ½ cup grated Parmesan cheese

• 1 tablespoon butter

• 1 teaspoon paprika (optional)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.

2. Cook the Meats:

   • In a large skillet, heat olive oil over medium-high heat.

   • Add diced chicken, season with garlic powder, onion powder, salt, and pepper.

   • Cook until browned and cooked through (about 5–6 minutes).

   • Add sliced sausage and continue to sauté for another 4–5 minutes until lightly browned.

3. Make the Creamy Sauce:

   • Reduce heat to medium-low. Add butter to the skillet.

   • Stir in chicken broth and heavy cream, scraping up any bits from the pan.

   • Slowly add in shredded pepper jack cheese and Parmesan, stirring continuously until melted and smooth.

4. Combine Everything:

   • Add cooked pasta to the skillet. Toss everything until fully coated in the creamy sauce.

   • Simmer for 2–3 minutes to thicken slightly. Adjust seasoning to taste.

5. Serve:

   • Remove from heat and sprinkle with fresh parsley.

   • Optional: Add a pinch of paprika or crushed red pepper flakes for extra heat.

Notes

• Make it spicier: Add a chopped jalapeño or red pepper flakes when cooking the chicken.

• Cheese substitutes: Mozzarella or Monterey Jack can be used instead of pepper jack if you prefer a milder version.

• Storage: Keeps well in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.

• Add veggies: Spinach, mushrooms, or sun-dried tomatoes pair wonderfully.