Description
A rich, comforting pasta dish featuring pepper jack cheese, tender chicken, and savory sausage in a velvety cream sauce.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb chicken breast, diced
- 8 oz sausage (Italian or kielbasa), sliced
- 1 cup pepper jack cheese, shredded
- 1 cup heavy cream
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. Pat the diced chicken dry and season lightly with salt and pepper. Shred the pepper jack and slice the sausage and bell pepper.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- In the same skillet, add the sliced sausage and cook until browned. Add the minced garlic and sliced bell pepper. Cook until the peppers are softened, about 3–4 minutes.
- Return the cooked chicken to the skillet, pour in the heavy cream, and stir to combine. Gradually add the shredded pepper jack, stirring until melted. Toss in the cooked pasta and mix until well coated. Season with salt and pepper, and serve hot, garnished with parsley.
Notes
For a lighter sauce, use half-and-half or a mix of milk and Greek yogurt. To reduce sodium, choose low-sodium sausage or rinse chopped sausage briefly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 930
- Sugar: 3g
- Sodium: 730mg
- Fat: 53g
- Saturated Fat: 30g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2.5g
- Protein: 60g
- Cholesterol: 100mg