Creamy Pepper Jack Pasta

This creamy pepper jack pasta combines perfectly cooked penne with tender chicken and smoky sausage, all enveloped in a rich, spicy cheese sauce that will make your taste buds dance. The recipe strikes that perfect balance between creamy comfort food and exciting flavor that keeps you coming back for more.

I first made this pasta when looking for something to impress my in-laws who love spicy food. The moment everyone went silent at the dinner table, focusing only on their plates, I knew this recipe would become a staple in our home. Now it appears on our table at least twice a month.

Ingredients

• Boneless chicken breast: Provides lean protein and takes on the flavors of the seasonings beautifully
• Smoked sausage: Adds a rich savory dimension that complements the cheese perfectly
• Penne pasta: Has the ideal shape for holding the creamy sauce in its ridges and hollow center
• Heavy cream: Creates the luxurious base for our cheese sauce
• Pepper jack cheese: Brings both creaminess and a pleasant kick of heat
• Parmesan cheese: Adds a salty nutty depth that balances the richness
• Garlic powder and fresh garlic: Create layers of flavor that permeate the entire dish
• Red pepper flakes: Allow you to control the level of heat to your preference

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of generously salted water to a rolling boil. Add the penne and cook until just al dente, usually 1-2 minutes less than package directions. The pasta will continue cooking slightly when added to the sauce later. Reserve a small cup of pasta water before draining in case you need to adjust sauce consistency later.

Cook the proteins:

Heat olive oil in a large, deep skillet over medium-high heat until shimmering but not smoking. Add the bite-sized chicken pieces and sliced smoked sausage together, seasoning them with garlic powder, onion powder, smoked paprika, salt, and pepper. Allow them to cook undisturbed for 2-3 minutes to develop a nice brown crust before stirring. Continue cooking for another 4-5 minutes until chicken is cooked through with no pink remaining.

Create the flavor base:

Reduce the heat to medium and add butter to the now-empty skillet. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning. The garlic should become fragrant and just barely golden around the edges. This aromatic foundation will infuse the entire sauce with flavor.

Develop the cheese sauce:

Pour in the heavy cream and chicken broth, stirring to incorporate any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer without boiling. Begin adding the shredded pepper jack and parmesan cheese a handful at a time, stirring constantly in a figure-eight motion to ensure the cheese melts evenly without clumping. Once fully incorporated, add the red pepper flakes and adjust seasoning if needed.

Combine and finish:

Return the cooked chicken, sausage, and drained penne to the skillet with the cheese sauce. Gently fold everything together until each piece of pasta is coated in the creamy sauce. Allow the pasta to simmer over low heat for 2-3 minutes, which helps the flavors meld together and allows the pasta to absorb some of the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.

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The smoked paprika is my secret weapon in this dish. I discovered its transformative power during a cooking class in Barcelona, and it adds a subtle smokiness that elevates the entire dish beyond a standard cheese pasta. My husband always knows when this pasta is on the menu because the aroma of paprika and garlic fills our home with an irresistible warmth.

Make-Ahead Tips

This pasta reheats beautifully, making it perfect for meal planning. Store in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring occasionally. The sauce will thicken considerably when chilled, so the extra liquid helps restore its creamy consistency.

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Smart Substitutions

For a lighter version, substitute half the heavy cream with half and half or whole milk. The sauce will be slightly less rich but still delicious. Gluten-free pasta works wonderfully in this recipe with no other adjustments needed. For vegetarians, replace the chicken and sausage with sautéed mushrooms, bell peppers, and zucchini for a hearty vegetable alternative that pairs beautifully with the spicy cheese sauce.

Serving Suggestions

Serve this creamy pasta with a crisp arugula salad dressed simply with lemon juice and olive oil to cut through the richness. A side of garlic bread makes an excellent vehicle for scooping up any remaining sauce. For wine pairing, try a slightly chilled Pinot Noir or an unoaked Chardonnay that can stand up to the creamy, spicy flavors without overwhelming them.

The History Behind The Heat

Pepper jack cheese originated in California as a spicy variation of Monterey Jack, created by Spanish Franciscan friars in the 18th century. The addition of jalapeño peppers gives the cheese its signature heat while maintaining excellent melting properties. This modern pasta dish represents the beautiful fusion of Italian pasta traditions with American cheese innovation and Mexican spice influence, making it a truly North American creation.

Frequently Asked Questions

→ How can I get a smoother sauce texture?

Use freshly grated pepper jack cheese instead of pre-packaged shredded cheese. It melts more evenly and smoothly in the sauce.

→ Can I use a different type of pasta?

Yes, you can substitute penne with other pasta shapes like fusilli, rigatoni, or farfalle for a similar result.

→ What can I do to make this dish spicier?

Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.

→ Can I use another type of sausage?

Absolutely! Try using spicy andouille sausage or even chorizo for a different flavor profile.

→ How do I store leftovers?

Place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to refresh the sauce.