If you’re looking for a comforting, crave-worthy pasta dish that packs a little kick, you’ve hit the jackpot. Creamy Pepper Jack Chicken & Sausage Pasta is the kind of dinner that fills the kitchen with mouthwatering aromas and brings everyone running to the table. With juicy chicken, spicy sausage, melty cheese, and pasta soaked in a creamy, seasoned sauce — what’s not to love?
This in-depth guide walks you through every juicy, cheesy, and creamy layer of this dish. From prepping your ingredients like a pro to expert tips and irresistible variations — you’ll find it all right here. Plus, we’ve answered the most common questions people ask about it, so you can cook with total confidence.
Table of Contents
Table of Contents
Ingredients for Creamy Pepper Jack Chicken & Sausage Pasta
Here’s what you’ll need to make this bold and creamy pasta recipe from scratch. Most items are pantry-friendly and easy to grab from any grocery store.
Main Ingredients
1 lb boneless, skinless chicken breasts, diced
1 lb chicken sausage, sliced (smoked or spicy recommended)
12 oz rotini or penne pasta (or your favorite shape)
For the Creamy Pepper Jack Sauce
2 cups chicken broth (preferably low sodium)
1 cup heavy cream (or half-and-half for a lighter version)
1½ cups shredded Pepper Jack cheese
½ cup grated Parmesan cheese (fresh is best)
(Optional: 2 oz cream cheese for extra creaminess)
Aromatics and Seasonings
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
(Optional: ½ tsp red pepper flakes or smoked paprika for heat)
For Cooking and Garnish
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Tip: If you’re curious about how cheeses behave when melted, the Wisconsin Cheese guide is a great resource.
How to Make Creamy Pepper Jack Chicken & Sausage Pasta
Cooking this comforting pasta dish is surprisingly simple. You don’t need fancy tools or culinary school skills—just a big skillet, a bit of heat, and a craving for something creamy, cheesy, and absolutely mouthwatering.
Below is the full step-by-step process to get your chicken and sausage pasta bubbling and creamy in no time.
Step 1: Sauté the Chicken Sausage
Start by heating 1 tbsp olive oil in a large skillet over medium heat. Once hot, toss in your sliced chicken sausage and cook for about 4–5 minutes, or until it’s lightly browned and crispy at the edges.
Pro tip: Don’t overcrowd the pan—browning = flavor.
When it’s done, remove the sausage from the skillet and set it aside. You’ll be adding it back later.
Step 2: Cook the Diced Chicken Breast
In the same skillet (no need to clean it), add the diced chicken breast, onions, and garlic. Sprinkle in the Italian seasoning, a pinch of salt, and freshly ground pepper.
Sauté everything for about 6–8 minutes, stirring occasionally, until the chicken is golden and fully cooked through.
Need a reminder on safe chicken temps? The FDA’s food safety guide is your go-to resource.
Step 3: Boil and Drain the Pasta
While your chicken finishes cooking, boil a pot of salted water. Add your rotini or penne pasta and cook until al dente, according to the package instructions (usually about 8–10 minutes).
Drain and set it aside—you’ll toss it into the sauce later. Don’t forget to reserve about ½ cup of the pasta water, just in case you need to loosen up your sauce later.
Step 4: Make the Creamy Pepper Jack Cheese Sauce
Return the cooked sausage to the skillet with the chicken. Pour in the chicken broth and heavy cream, stirring well to combine.
Once it starts to simmer, gradually add the shredded Pepper Jack cheese and Parmesan, stirring constantly until everything melts into a velvety sauce.
Want to make it ultra-creamy? Stir in a dollop of cream cheese here for added richness.
Curious about how to melt cheese like a pro? This cheese melting guide breaks it down beautifully.
Step 5: Combine Everything
Now, gently fold your cooked pasta into the creamy sauce, making sure it’s fully coated. Add a splash of the reserved pasta water if needed to thin the sauce slightly.
Let everything cook together for 2–3 minutes over low heat. This helps the pasta absorb some of that peppery, cheesy goodness.
Step 6: Garnish and Serve
Finish it all off with a sprinkle of fresh chopped parsley. If you love a bit of extra heat, a pinch of red pepper flakes adds a fiery twist.
Then plate it up and serve warm. Every bite should be creamy, cheesy, and loaded with flavor from the chicken and sausage.
Boom. Dinner is served.
Frequently Asked Questions About Creamy Pepper Jack Chicken & Sausage Pasta
Got questions? You’re not alone! Here are the most commonly searched and asked questions about this spicy, cheesy, and creamy pasta dish — answered with clarity and flavor in mind.
Can I use a different cheese instead of Pepper Jack?
Absolutely! If you’re looking for a milder option, Monterey Jack or Mozzarella are creamy and melt beautifully. For a sharper twist, Cheddar works too — but keep in mind, you’ll lose that signature spicy kick Pepper Jack brings to the table.
If you still want a bit of spice, add some diced jalapeños or crushed red pepper flakes alongside a milder cheese.
Is Pepper Jack chicken and sausage pasta too spicy for kids?
Not necessarily. Pepper Jack cheese has a mild heat that’s often well-tolerated by older kids, especially when balanced with the creamy sauce. But if you’re cooking for spice-sensitive eaters, reduce the amount or mix it with a neutral cheese like Monterey Jack or Mozzarella.
And hey, you can always serve red pepper flakes on the side for the grown-ups.
What pasta shape works best for this creamy sauce?
Pasta with ridges or holes — like penne, rotini, or rigatoni — is ideal. These shapes help soak up every drop of the creamy Pepper Jack cheese sauce, giving you flavor in every bite.
Need help picking the perfect pasta? The Pasta Project has a great breakdown of pasta types and when to use them.
How do I thicken the sauce if it turns out too runny?
No worries! If your sauce is a bit thin, here are quick fixes:
Stir in more cheese, a little at a time
Add a spoonful of cream cheese for richness
Let the sauce simmer uncovered to reduce
Mix 1 tsp of cornstarch with a splash of cold water and stir it in (but go slow!)
Bonus tip: Always add cheese off the heat to avoid clumping or breaking.
Can I make this creamy sausage pasta ahead of time?
You sure can! Cook and assemble the pasta, let it cool, then store it in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of milk, cream, or chicken broth to loosen up the sauce and bring back the creamy texture.
Is this a one-pot meal?
With a little planning, yes! You can cook the sausage, chicken, and sauce in one skillet. If you boil the pasta separately (which is recommended for better texture), it’s technically a two-pot meal. But the flavor payoff? Totally worth it.
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