Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients:

Protein & Pasta:

• 2 chicken breasts, diced

• 8 oz smoked sausage (Andouille or kielbasa), sliced

• 12 oz pasta (penne, rigatoni, or rotini work well)

Vegetables:

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 red bell pepper, chopped (optional for sweetness & color)

Sauce:

• 2 tbsp olive oil or butter

• 2 tbsp flour (for thickening)

• 1½ cups chicken broth

• 1 cup heavy cream (or half-and-half)

• 1½ cups shredded pepper jack cheese

• Salt & black pepper, to taste

• ½ tsp paprika (optional)

• ¼ tsp red pepper flakes (optional for extra heat)

Garnish (optional):

• Fresh parsley, chopped

• Extra pepper jack or Parmesan cheese on top

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.

2. Cook the chicken & sausage:
   In a large skillet over medium-high heat, add 1 tbsp olive oil.
   Add diced chicken, season with salt, pepper, and paprika, and sauté until browned and cooked through. Remove and set aside.
   Add sliced sausage to the same skillet and cook until browned. Remove and set aside with the chicken.

3. Sauté vegetables:
   In the same pan, add another tbsp of oil or butter. Sauté onion, garlic, and red bell pepper until soft and fragrant (about 3–4 minutes).

4. Make the creamy sauce:
   Sprinkle in the flour and stir constantly for about 1 minute to make a roux.
   Slowly pour in chicken broth, whisking constantly to avoid lumps.
   Add the cream and bring to a simmer. Let it thicken slightly, then stir in the pepper jack cheese until melted and smooth.

5. Combine everything:
   Return the cooked chicken and sausage to the pan.
   Add the drained pasta and toss everything together until well coated in the sauce.
   Taste and adjust seasoning if needed (add red pepper flakes if you like it spicier).

6. Serve:
   Plate and garnish with chopped parsley and extra cheese if desired.

Tips:

• Want extra veggies? Add mushrooms, spinach, or zucchini.

• Prefer less heat? Use Monterey Jack instead of Pepper Jack.

• Make it ahead: This dish reheats well, just add a splash of broth or milk when warming.