Introduction

If you’re looking for a bold and comforting dinner that satisfies every craving, this Creamy Pepper Jack Chicken & Sausage Pasta Skillet is exactly what you need. With juicy chicken, smoky sausage, tender pasta, and a luxuriously creamy cheese sauce made with pepper jack cheese, this dish checks all the boxes. It’s perfect for busy weeknights, cozy weekends, or even casual entertaining when you want a meal that feels special but doesn’t take hours in the kitchen. Plus, it’s all made in one skillet for minimal cleanup and maximum flavor.

My recipe story

This recipe was inspired by my love of creamy pasta dishes with a bit of heat. I grew up in a family where comfort food was always on the menu, but we also had a deep appreciation for bold flavors. One night, I combined some chicken sausage and diced chicken breasts I had on hand, tossed them with pasta, and finished everything with a pepper jack cream sauce. The result was so delicious it quickly became a weeknight staple. Over the years, I’ve tweaked the method to make it even creamier and more flavorful, and now it’s one of my go-to meals when I want something hearty, spicy, and satisfying.

💡 Why You’ll Love This Recipe

One-pan convenience means fewer dishes and faster cleanup.

The combination of smoky sausage and tender chicken creates a satisfying protein-packed meal.
Creamy pepper jack cheese adds a flavorful kick that’s both spicy and comforting.
Customizable with different pasta shapes, vegetables, or cheese blends.

Perfect for weeknights but impressive enough for guests.

Ingredient breakdown

The beauty of this recipe lies in its straightforward yet flavor-packed ingredients. Chicken sausage brings a smoky, savory richness that balances perfectly with the diced chicken breast. Together, they provide a hearty foundation for the pasta and sauce. You can use mild or spicy sausage depending on your heat preference.

Pasta acts as the perfect base, soaking up all the creamy sauce and balancing the bold flavors of the meat and cheese. Shapes like fusilli, rotini, or penne work especially well because they hold onto the sauce, but you can experiment with whatever pasta you have on hand.

The star of the sauce is pepper jack cheese, which melts beautifully into the cream, providing richness with a subtle but noticeable spice. A little garlic, onion, chicken broth, and heavy cream round out the sauce, creating layers of flavor that come together in a silky, luscious finish.

Equipment you’ll need

Large deep skillet or sauté pan with lid
Sharp chef’s knife

Cutting board
Measuring cups and spoons
Wooden spoon or spatula for stirring

Colander for draining pasta
Box grater (if shredding pepper jack cheese yourself)

Step-by-step directions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil and cook your pasta according to package directions until just al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to thin the sauce later. This step ensures your pasta will finish cooking perfectly in the sauce without becoming mushy.

Step 2: Brown the sausage. Heat a large deep skillet over medium-high heat. Add sliced chicken sausage and cook until browned on both sides, about 4–5 minutes. This step develops flavor as the sausage caramelizes, and any browned bits left behind will add depth to the sauce. Remove sausage and set aside on a plate.

Step 3: Cook the chicken. In the same skillet, add diced chicken breasts. Season lightly with salt and pepper, then cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. The chicken should be juicy and tender with a slight sear for extra flavor.

Step 4: Build the sauce base. Reduce heat to medium and add a bit of butter or olive oil if needed. Stir in chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes. Deglaze the skillet with chicken broth, scraping up any flavorful bits from the bottom. This creates the foundation for your creamy sauce.

Step 5: Make it creamy. Pour in heavy cream and bring to a gentle simmer. Add shredded pepper jack cheese in small handfuls, stirring constantly until melted and smooth. The sauce should thicken slightly as it simmers, coating the back of a spoon. If it feels too thick, add a splash of reserved pasta water.

Step 6: Combine everything. Return sausage and chicken to the skillet along with the cooked pasta. Toss everything together until the pasta is well coated and the meats are evenly distributed. Simmer for 2–3 minutes to let flavors meld. Taste and adjust seasoning with extra salt, pepper, or a pinch of red pepper flakes if you love more heat.

Step 7: Serve and enjoy. Garnish with chopped parsley or fresh basil for a pop of color and freshness. Serve hot directly from the skillet with crusty bread or a simple salad on the side.

Variations & substitutions

This recipe is wonderfully versatile. You can swap the chicken sausage for smoked sausage, turkey sausage, or even chorizo if you want a spicier kick. For a lighter version, use half-and-half instead of heavy cream or swap pepper jack cheese for mozzarella if you prefer a milder flavor. Add vegetables like bell peppers, spinach, or broccoli for extra nutrients and texture. Gluten-free pasta works perfectly here if you need a gluten-friendly option.

💡 Expert Tips & Troubleshooting

If your sauce feels too thick, add a splash of reserved pasta water until creamy.

Grate cheese from a block instead of using pre-shredded for the smoothest sauce.
Cook pasta just until al dente so it doesn’t overcook in the skillet.
Don’t overcrowd the pan when cooking chicken—this helps achieve a golden sear.

For extra spice, add diced jalapeños or a pinch of cayenne to the sauce.

Storage, freezing & make-ahead

This skillet pasta stores beautifully. Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, warm gently on the stove with a splash of cream or broth to revive the sauce. You can freeze portions for up to 2 months, though the texture of the cream sauce may change slightly—stirring in a bit of fresh cream when reheating helps restore it. For make-ahead prep, cook the chicken and sausage in advance, then assemble the dish fresh when ready to eat.

Serving ideas & pairings

This creamy pasta skillet is a complete meal on its own, but you can elevate it with a few sides. Pair it with a crisp green salad with vinaigrette to balance the richness. Garlic bread or a crusty baguette is perfect for soaking up every drop of sauce. For beverages, a glass of chilled white wine like Sauvignon Blanc or a light beer complements the spiciness of the pepper jack beautifully. For non-alcoholic options, try sparkling water with lime or iced tea.

FAQ

Can I make this without sausage? Yes, simply double the chicken or replace the sausage with vegetables like mushrooms or zucchini for a lighter version.

What type of sausage works best? Chicken sausage is great for a leaner option, but smoked sausage or andouille add more smoky depth.

Can I use milk instead of cream? Whole milk works, but the sauce will be thinner. For best results, use half-and-half or cream for richness.

How spicy is this dish? Pepper jack cheese provides a mild to medium heat. If you’re sensitive to spice, substitute with Monterey Jack cheese.

Can I make this ahead of time? Yes, prepare the sausage, chicken, and pasta in advance, then finish the sauce and combine when ready to serve.

Final thoughts

This Creamy Pepper Jack Chicken & Sausage Pasta Skillet is proof that weeknight meals don’t have to be boring. With just one pan and a handful of simple ingredients, you can create a dish that’s comforting, flavorful, and full of personality. Whether you’re feeding your family or impressing friends, this pasta is sure to win over everyone at the table. Give it a try and make it part of your recipe rotation—you’ll find yourself coming back to it again and again whenever you crave creamy, cheesy goodness with a kick.

Creamy Pepper Jack Chicken & Sausage Pasta Skillet

Author: Sarah White
Total Time: 45 minutes

Yield: 6 servings 1x

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Description

A hearty one-pan pasta dish with juicy chicken, smoky sausage, tender pasta, and a creamy pepper jack cheese sauce with a spicy kick. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale

4 slices thick-cut sourdough bread
4 tbsp unsalted butter, softened

2 cloves garlic, minced
1 cup shredded cheese (cheddar, mozzarella, provolone blend)
Pinch of salt

Optional: chopped parsley for garnish

Instructions

Cook pasta in salted boiling water until al dente. Drain, reserving ½ cup pasta water, and set aside.
In a large skillet, heat oil and cook sausage slices until browned, then remove to a plate.

Add diced chicken to the same skillet, season with salt and pepper, and cook until golden and cooked through.
Stir in onion and garlic, cooking until fragrant, then deglaze the skillet with chicken broth.
Reduce heat, add cream, and stir in pepper jack cheese until melted and creamy.

Return sausage and pasta to the skillet, tossing everything together until well coated. Add reserved pasta water if needed.
Garnish with fresh parsley or basil and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of cream or broth. Freeze up to 2 months, though sauce texture may change slightly. Pair with garlic bread or a green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes

Category: Main Course
Method: Stovetop
Cuisine: American