There’s nothing quite like a bowl of rich, cheesy pasta to turn an ordinary weeknight into something special—and this Creamy Pepper Jack Chicken Sausage Pasta delivers on flavor, texture, and pure comfort. I first whipped up this recipe on a busy Thursday when I had half a dozen hungry coworkers waiting for dinner ideas. Between the tender chicken, smoky sausage, bits of turkey bacon and ham, and that velvety Pepper Jack–cheddar sauce, every forkful felt like a little celebration.
What I love most about this dish is how it layers extra protein into a classic creamy pasta, yet still comes together in under 40 minutes. You start by cooking your pasta al dente, then brown each protein in the same skillet to build flavor without extra dishes. A simple onion-and-garlic sauté gives way to a luscious broth-and-cream base, into which shredded Pepper Jack and sharp cheddar melt seamlessly. Finally, you toss everything—pasta, meats, and sauce—together for an all-in-one-skillet meal that’s ready to serve straight from stove to table.
Below you’ll find the full ingredient list, followed by the first half of the prep and cooking steps. In Part 1, we’ll cover cooking the pasta, browning the turkey bacon and sausage, sautéing the chicken, and building the aromatic sauce base. In Part 2, we’ll finish the sauce, combine all the proteins, and plate up this crowd-pleasing pasta.
Ingredients
For the Pasta & Protein
- 8 oz (225 g) penne or rigatoni
- 2 Tbsp olive oil, divided
- 1 lb (450 g) boneless chicken breast, cut into bite-sized pieces
- 8 oz (225 g) beef sausage links, sliced into ½″ rounds
- 2 slices turkey bacon, chopped
- ½ cup (75 g) chicken ham, diced
For the Sauce
- 2 Tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1½ cups (170 g) shredded Pepper Jack cheese
- ½ cup (55 g) shredded sharp cheddar cheese
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
To Garnish
- 2 Tbsp chopped fresh parsley
- Extra shredded Pepper Jack, if desired
STEPS
- Cook the Pasta
Bring a large pot of water to a rolling boil and season generously with salt; the water should taste like sea water. Add the penne or rigatoni and cook according to package directions until al dente—firm to the bite but cooked through. Drain and set aside, reserving a small ladle of pasta water in case you need to loosen the sauce later.
- Brown the Sausage and Bacon
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the chopped turkey bacon and sausage rounds, stirring occasionally for about 4–5 minutes, until lightly browned and their fat begins to render. Transfer the cooked meats to a plate and leave the drippings in the pan to flavor the chicken.
- Sauté the Chicken
Add the remaining 1 tablespoon of olive oil to the skillet. Season the bite-sized chicken pieces with a pinch of salt and pepper, then add them to the hot pan. Cook for 6–7 minutes, stirring occasionally, until no pink remains and each piece has a golden sear. Transfer the chicken to the plate with the sausage and bacon.
- Build the Sauce Base
Reduce the heat to medium. Melt the 2 tablespoons of butter in the same skillet, scraping up any browned bits from the proteins. Add the chopped onion and cook for 3–4 minutes, until translucent. Stir in the minced garlic and ¼ teaspoon of smoked paprika, cooking for 30 seconds or until fragrant—this aromatic base will infuse your sauce with depth.
Crafting the Creamy Cheese Sauce and Bringing It All Together
With the pasta al dente and the proteins each seared to golden perfection, it’s time to transform these components into one cohesive, indulgent dish. In this section, we’ll finish the sauce, melt in the cheeses, and fold in all of the meats and pasta for a rich—and utterly irresistible—Creamy Pepper Jack Chicken Sausage Pasta.
STEPS
- Add Liquids and Simmer
Pour in the 1 cup chicken broth and 1 cup heavy cream to the skillet with the sautéed onions and garlic. Increase heat to medium–high and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Allow it to bubble for 2–3 minutes so it reduces slightly and begins to thicken.
- Melt in the Cheeses
Reduce the heat to low and gradually stir in the 1½ cups Pepper Jack cheese and ½ cup sharp cheddar, a handful at a time. Whisk constantly until each addition is fully melted and the sauce turns smooth and velvety. Taste and adjust seasoning with salt and freshly ground black pepper, keeping in mind that the cheeses and broth carry their own salt content. - Reunite the Proteins
Return the plate of browned chicken, sausage, and turkey bacon to the skillet, along with the ½ cup diced chicken ham. Gently stir to incorporate, allowing the meat to warm through in the sauce for about 1 minute. - Fold in the Pasta
Add the drained penne or rigatoni directly to the skillet. Using tongs or a large spoon, toss the pasta in the sauce until every piece is coated in the creamy, spicy cheese. If the sauce seems too thick, add a splash of reserved pasta cooking water to reach your desired consistency. - Heat Through and Finish
Continue cooking for an additional 1–2 minutes, stirring occasionally, until the pasta is heated through and the sauce clings beautifully to every ridged surface. Taste once more and correct the seasoning if necessary. - Plate and Garnish
Divide the pasta among warm bowls or plates. Sprinkle each portion with 2 tablespoons chopped fresh parsley for color and freshness. If you can’t resist extra heat, scatter a bit more shredded Pepper Jack on top so it melts into the sauce’s final warmth.
Helpful Variations and Tips
- Protein Swaps: Substitute Italian sausage for the beef links or omit the chicken ham for a simpler version.
- Extra Vegetables: Stir in sun-dried tomatoes, sautéed spinach, or roasted red peppers at the final toss-through for added color and nutrients.
- Spice Level: Increase the smoked paprika to ½ teaspoon or add a pinch of cayenne when building the sauce for more heat.
- Make-Ahead Option: Prepare through cheese melting (Step 2), then cool, cover, and refrigerate for up to 24 hours. Reheat gently with a splash of cream or broth before adding proteins and pasta.
- Gluten-Free Version: Use gluten-free pasta and ensure your broth and sausage are certified gluten-free.
- One-Pan Cleanup: Line the bottom of your skillet with foil before searing to catch drippings and make cleanup effortless—just remove the foil at the end.
FAQs and Conclusion
Q1: How should I store and reheat leftovers?
Transfer cooled pasta to an airtight container and refrigerate for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or broth, stirring until the sauce loosens and the pasta is heated through.
Q2: Can I prepare this dish ahead of time?
Yes. Complete through Step 2 (melting in the cheeses), then cool and refrigerate for up to 24 hours. When you’re ready, reheat the sauce over low heat, add the cooked proteins and pasta, and heat until everything is warmed and coated.
Q3: How can I lighten up the sauce?
Substitute half the heavy cream with low-fat milk or use half-and-half. You can also reduce the total cheese by ¼ cup or swap in a lower-fat cheddar; just be mindful that the sauce texture may be slightly thinner.
Q4: What if I need a gluten-free version?
Use gluten-free pasta and ensure your chicken broth and sausage are certified gluten-free. The cooking method remains the same, though sauce thickness may vary slightly.
Q5: Can I add vegetables to the pasta?
Absolutely. Stir in a handful of baby spinach, sautéed mushrooms, sun-dried tomatoes, or roasted red peppers in Step 4, tossing until just wilted or warm to boost color and nutrition.
Q6: How do I adjust the spice level?
For more heat, increase the smoked paprika to ½ teaspoon or add a pinch of cayenne when building the sauce. To soften the kick, reduce or omit the paprika and rely on the mild Pepper Jack.
Conclusion
This Creamy Pepper Jack Chicken Sausage Pasta brings together tender chicken, savory sausage, turkey bacon, and ham in a luscious, cheese-driven sauce that clings to every bite of penne or rigatoni. With hands-on time under 30 minutes and no shortage of make-ahead or customization options, it’s become my go-to for nights when I want big flavor without big effort. Whether you’re feeding a family, entertaining friends, or simply craving a cozy, protein-packed meal, this pasta delivers. Give it a try, experiment with your favorite mix-ins, and enjoy a bowl of pure, cheesy comfort.
Description
This zesty, creamy pasta combines sliced chicken sausage with bell peppers, onions, and a velvety sauce spiked with melted Pepper Jack cheese and a touch of smoked paprika. It’s a one-pan wonder that comes together in under 30 minutes—perfect for a weeknight dinner with a little kick!
12 oz (340 g) pasta (penne, rigatoni, or shells)
1 tbsp olive oil
4 links chicken sausage (≈12 oz), sliced on the diagonal
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp chili powder (optional, for extra heat)
1 cup low-sodium chicken broth
1 cup heavy cream
1½ cups shredded Pepper Jack cheese
Salt & freshly ground black pepper, to taste
2 tbsp chopped fresh parsley (or cilantro), for garnish
1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta cooking water, then drain and set aside.
2️⃣ Brown the sausage:
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and sauté 3–4 minutes, until lightly browned. Transfer to a plate.
3️⃣ Sauté the veggies:
In the same skillet, add the onion and bell peppers. Season with a pinch of salt and cook 4–5 minutes, stirring occasionally, until softened and starting to caramelize. Add garlic, smoked paprika, and chili powder; sauté 30 seconds until fragrant.
4️⃣ Build the sauce:
Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in heavy cream. Cook 2–3 minutes until the sauce slightly thickens.
5️⃣ Melt in the cheese:
Reduce heat to low. Gradually stir in the shredded Pepper Jack cheese until smooth. Season the sauce with salt and pepper to taste.
6️⃣ Combine everything:
Return the browned sausage to the skillet, then add the drained pasta. Toss gently to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.
7️⃣ Finish & garnish:
Remove from heat. Sprinkle chopped parsley over the top and give everything a final toss.
8️⃣ Serve hot:
Divide among bowls, extra cheese or a dash of paprika optional on top, and enjoy immediately.
Notes
Servings: 4 generous portions
Make-Ahead Tip: Slice sausage and chop veggies up to 4 hours ahead; store covered in the fridge.
Spice Level: Increase chili powder or add a pinch of red-pepper flakes for more heat.
Cheese Swap: Monterey Jack works for milder flavor, or add extra sharp cheddar alongside the Pepper Jack.
Creamy Variation: For a lighter sauce, use half-and-half instead of heavy cream and reduce cheese to 1 cup.
- Prep Time: 10 min
- Cook Time: 20 min