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
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4 slices thick-cut sourdough bread
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4 tbsp unsalted butter, softened
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2 cloves garlic, minced
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1 cup shredded cheese (cheddar, mozzarella, provolone blend)
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Pinch of salt
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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