If you’re in the mood for something bold, cheesy, and cozy, this Creamy Pepper Jack Pasta is about to become your new go-to dinner. Tender pasta gets coated in a silky, spicy pepper jack sauce and tossed with juicy chicken bites and smoky sausage slices. Every forkful is rich, creamy, and full of flavor—just like a restaurant-style pasta but made in under 40 minutes at home.
This dish is the perfect mix of comfort food and a little kick. It’s quick enough for busy weeknights yet impressive enough to serve guests. Whether you’re feeding your family or meal-prepping for the week, this pasta always earns rave reviews.
Best Pasta Shapes for This Recipe
Short, scoopable pasta shapes work best because they cling to the creamy sauce beautifully. Great options include:
- Penne
- Rotini
- Rigatoni
Gluten-free or chickpea pasta also works well—just cook it al dente so it doesn’t fall apart when coated in the sauce.
Ingredients You’ll Need
Pepper Jack Cheese – The heart of the sauce, bringing creaminess and mild heat.
Pasta – Short shapes capture every bit of that cheesy goodness.
Chicken Breast – Adds protein and a golden, flavorful sear.
Smoked Sausage – Provides smoky depth and crispy edges.
Heavy Cream – Makes the sauce extra velvety.
Garlic & Onion – Build that savory flavor foundation.
Butter & Olive Oil – For sautéing and richness.
Seasonings – Paprika, black pepper, and salt to balance the heat.
How to Make Creamy Pepper Jack Pasta
Step 1: Cook the Pasta
Boil the pasta in salted water until al dente. Drain and reserve 1 cup of the pasta water—you might need it to loosen the sauce later.
Step 2: Sear the Chicken and Sausage
Heat olive oil in a large skillet over medium-high. Add diced chicken, season well, and cook until golden and fully cooked. Remove and set aside.
In the same skillet, brown the smoked sausage slices until crisp on the edges. Set aside.
Step 3: Build the Creamy Sauce
Reduce heat to medium. Add butter to the skillet, then sauté the onion and garlic until softened and fragrant.
Pour in the heavy cream to deglaze the pan, loosening all the flavorful browned bits. Slowly whisk in the shredded pepper jack cheese until the sauce becomes smooth, creamy, and slightly spicy.
If the sauce feels too thick, add a splash of reserved pasta water.
Step 4: Combine Everything
Return the seared chicken, smoked sausage, and cooked pasta to the skillet. Toss until every piece is coated in the dreamy pepper jack sauce. Simmer for 1–2 minutes to let the flavors meld.
Step 5: Serve
Top with chopped parsley or extra pepper jack and serve piping hot. Prepare for compliments!
How to Serve & Store
Serve straight from the skillet for the coziest presentation. Pair with:
- Garlic bread
- A fresh green salad
- Roasted veggies
To store:
Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
To reheat:
Warm gently with a splash of cream or milk to restore the creamy texture.
Frequently Asked Questions
Is it spicy?
Pepper jack brings a mild heat. Add cayenne or red pepper flakes if you want more kick.
Can I prep this ahead of time?
Yes! Prepare the chicken, sausage, and sauce ahead, then boil fresh pasta before serving.
Can I freeze it?
You can, but the creamy sauce may separate slightly when thawed. Stir in a little cream to fix the texture.
Can I use different protein?
Absolutely—shrimp, ground turkey, or even tofu work great.
What other cheeses can I use?
Monterey Jack, cheddar, spicy gouda, or a blend will all work deliciously.
More Creamy Pasta Recipes to Try
- One Pot Creamy Beef & Garlic Butter Pasta
- Garlic Parmesan Tortellini with Sausage & Broccoli
- Red Pepper Rigatoni
- Creamy Mushroom & Asparagus Chicken Penne
Creamy Pepper Jack Pasta Recipe
Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings
Ingredients
- 340 g penne pasta
- 2 tbsp olive oil
- 450 g chicken breast, diced
- 225 g smoked sausage, sliced
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1.5 cups shredded pepper jack cheese
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp chopped parsley (optional)
Instructions
- Cook pasta in salted water until al dente. Drain and reserve 1 cup pasta water.
- In a skillet, heat olive oil and sear the seasoned chicken until golden and cooked through. Set aside.
- Brown the smoked sausage slices in the same skillet. Set aside.
- Reduce heat, add butter, and sauté onion and garlic until soft.
- Pour in heavy cream to deglaze. Gradually whisk in pepper jack cheese until smooth. Thin with pasta water if needed.
- Add chicken, sausage, and pasta to the skillet. Toss and simmer 1–2 minutes.
- Serve hot with parsley.
Notes
- Freshly shredded cheese melts best.
- Add red pepper flakes for extra heat.
- Reheat with a splash of cream or milk.