When the week feels a little too long or your family craves something comforting, spicy, and just downright satisfying, this Creamy Pepper Jack Chicken and Sausage Pasta Skillet is the kind of dinner that checks all the boxes. I still remember the first time I made a version of this dish. It was one of those chilly fall evenings when all I wanted was a big, cozy skillet full of creamy pasta goodness and just enough spice to keep it exciting.
My husband took one bite, looked up with wide eyes, and said, “You need to make this again.” And I did. Again and again. Over time, I added smoked sausage for extra flavor, a touch of Cajun seasoning for that Southern flair, and of course, plenty of Pepper Jack to make it creamy with just the right amount of kick.
This dish has become our go-to for Friday nights, lazy Sundays, and even those hectic weeknights when we want something bold but easy. Everything cooks in a single skillet after the pasta’s done, which means fewer dishes and more time spent enjoying the meal.
Essential Elements
- Pepper Jack cheese gives the creamy sauce its signature kick, melting beautifully into the cream and cream cheese base.
- Smoked sausage adds a deep, savory flavor that balances perfectly with the chicken.
- Cajun seasoning brings warmth and a little edge, totally optional but highly recommended.
- Rotini or penne hold onto all that creamy sauce in every bite.
- One-skillet finish makes cleanup easy and helps the flavors really meld together.
Why You’ll Love This Recipe
There are dozens of reasons why this recipe has made its way into my permanent dinner rotation. First and foremost, flavor. The combination of juicy, seasoned chicken and smoky sausage, all wrapped up in a luscious cheese sauce with a hint of heat? It’s practically irresistible.
The Pepper Jack cheese really sets it apart from your standard creamy pasta. It melts perfectly but brings that unique peppery sharpness you don’t get from mozzarella or cheddar. The cream cheese and Parmesan smooth out the flavors and give the sauce the velvety richness that makes it feel so indulgent.
It’s also incredibly practical. The entire dish comes together in about 35 minutes, making it a great choice for weeknights when you want something homemade but don’t have the energy for a drawn-out recipe. And if you’re feeding a family? It makes a generous amount and reheats beautifully the next day.
Ingredients You’ll Need
For the pasta and proteins:
- 12 oz penne or rotini pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz smoked sausage, sliced into rounds
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
For the creamy sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Pepper Jack cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp Cajun seasoning (optional for extra kick)
- ½ cup reserved pasta water (as needed)
- Fresh chopped parsley, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining. Set the cooked pasta aside.
Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 3: Add the chicken to the skillet and sauté for about 4–5 minutes until golden brown and cooked through. Add in the sliced smoked sausage and cook for another 2–3 minutes until lightly browned. Once cooked, transfer both the chicken and sausage to a plate and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.
Step 5: Lower the heat slightly and pour in the heavy cream, stirring gently. Add the softened cream cheese and stir until it fully melts into the sauce.
Step 6: Stir in the Pepper Jack, mozzarella, and Parmesan cheese. Continue to stir until the sauce becomes smooth, creamy, and thickened. Add Cajun seasoning and taste, and add salt and pepper as needed. If the sauce seems too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
Step 7: Return the cooked pasta to the skillet and toss to coat it in the creamy sauce. Then add the cooked chicken and sausage back in. Stir everything gently so it’s well combined and evenly coated.
Step 8: Remove from heat, top with chopped parsley, and serve immediately with extra Parmesan if desired.
Variations
One of the best things about this recipe is how easy it is to adapt to your personal preferences or dietary needs. Whether you’re cooking for picky eaters or just want to change things up, here are some creative variations that still hold all the comfort and flavor of the original:
Protein Swaps:
- Instead of chicken breast, try using boneless chicken thighs for a juicier, richer flavor.
- For a seafood twist, use shrimp instead of sausage, just sear quickly and don’t overcook.
- Go vegetarian by leaving out the meat and doubling up on veggies like mushrooms, spinach, or zucchini.
Cheese Adjustments:
- Pepper Jack gives this dish its signature kick, but if you’re sensitive to spice, you can swap it for Monterey Jack or even creamy Havarti.
- Want more smokiness? Add a bit of smoked Gouda for deeper flavor.
Make It Gluten-Free:
- Just use your favorite gluten-free pasta and double-check that your sausage and seasoning mixes are certified gluten-free.
Add Veggies:
- Bell peppers, baby spinach, or roasted broccoli would make amazing add-ins and bulk up the dish with extra nutrients.
These little tweaks make it easy to keep the recipe fresh, even when you make it over and over again, which you likely will.
How to Serve
This creamy skillet pasta is a full meal all on its own, but if you’re looking to round things out or serve it for a special dinner, here are a few ideas.
Pair with a crisp green salad. The richness of the sauce benefits from something light and refreshing, like arugula tossed with lemon vinaigrette.
Add a side of garlic bread or crusty baguette. Perfect for soaking up that extra sauce, you won’t want a drop of it to go to waste.
Want something on the cooler side? Try a tomato cucumber salad or marinated olives to balance the spice and cream.
For drinks: Stick with something crisp and refreshing. Sparkling water with lemon, iced tea, or even a cold glass of milk if the spice level is up there.
This pasta doesn’t need much to shine, but these sides and pairings can elevate the whole experience for a cozy dinner or casual gathering.
Recipe Tips
Here are some helpful tips to make sure your skillet turns out perfect every single time:
- Don’t overcook the chicken. Searing it just until golden keeps it juicy and flavorful.
- Use room-temperature cream cheese. It melts much more smoothly into the sauce without clumping.
- Reserve pasta water. Always! It’s a game changer for loosening sauces without thinning the flavor.
- Add cheese gradually. Dumping it all at once can lead to clumping. Add slowly and stir consistently for a silky sauce.
- Keep the skillet warm, not hot, when adding cream. This prevents the sauce from breaking and keeps it creamy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to bring it back to life.
Cooking Note
- You can prep the chicken and sausage up to a day ahead, just store them in the fridge until ready to use.
- Pre-shredded cheese works in a pinch, but for the best melt and flavor, shred from the block.
- Don’t skip the fresh garlic; it gives the sauce its warm, savory backbone.
- Use rotini, penne, or fusilli, something with grooves that grabs the sauce.
- Let the cooked pasta rest briefly before adding it to the sauce so it doesn’t overcook or turn mushy.
Nutritional Information
- Calories: Approx. 810 per serving
- Protein: ~38g
- Sodium: ~780mg
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
FAQs
1. Can I use a different type of pasta for this recipe?
Absolutely. While rotini and penne hold the sauce well, you can easily swap in bowtie, ziti, or even fettuccine. Just be sure to cook until al dente and reserve that pasta water.
2. How spicy is this dish, and how can I tone it down?
The spice level is mild to medium, depending on your Pepper Jack and Cajun seasoning. To make it milder, reduce the Cajun seasoning or skip the red pepper flakes. For no spice at all, use mozzarella and a pinch of garlic powder for flavor.
3. Can I make this dish ahead of time?
Yes, but it’s best served fresh. If making ahead, keep the sauce and pasta separate until reheating. Add a splash of cream or broth when reheating to help revive the creamy texture.
Conclusion
There’s something deeply satisfying about a skillet full of creamy, spicy, cheesy pasta, especially when it’s loaded with tender chicken and smoky sausage. This Creamy Pepper Jack Chicken and Sausage Pasta Skillet is the kind of recipe that feels both indulgent and homey. It’s that warm, cozy hug in a bowl you reach for when the weather turns chilly or your family needs something special after a long day.
I’ve made this recipe for weeknight dinners, lazy Sundays, and even a few casual dinner parties, and it never fails to earn compliments. It’s rich, it’s comforting, and it’s got just the right touch of heat to make it exciting. Plus, cleanup is simple, which means more time to unwind and enjoy the meal.
If you’re looking to add a crowd-pleasing pasta recipe to your regular rotation, this one’s it. It’s comforting enough for the kids, flavorful enough for grown-ups, and flexible enough to fit whatever’s in your fridge.
Let it be your new go-to for cozy nights at home, you won’t regret it.
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Creamy Pepper Jack Chicken and Sausage Pasta Skillet
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
For the pasta and proteins:
- 12 oz penne or rotini pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz smoked sausage, sliced into rounds
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
For the creamy sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Pepper Jack cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp Cajun seasoning (optional for extra kick)
- ½ cup reserved pasta water (as needed)
- Fresh chopped parsley, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining. Set the cooked pasta aside.
Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 3: Add the chicken to the skillet and sauté for about 4–5 minutes until golden brown and cooked through. Add in the sliced smoked sausage and cook for another 2–3 minutes until lightly browned. Once cooked, transfer both the chicken and sausage to a plate and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.
Step 5: Lower the heat slightly and pour in the heavy cream, stirring gently. Add the softened cream cheese and stir until it fully melts into the sauce.
Step 6: Stir in the Pepper Jack, mozzarella, and Parmesan cheese. Continue to stir until the sauce becomes smooth, creamy, and thickened. Add Cajun seasoning and taste, and add salt and pepper as needed. If the sauce seems too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
Step 7: Return the cooked pasta to the skillet and toss to coat it in the creamy sauce. Then add the cooked chicken and sausage back in. Stir everything gently so it’s well combined and evenly coated.
Step 8: Remove from heat, top with chopped parsley, and serve immediately with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 810
- Sodium: 780
- Protein: 38