Creamy Pepper Jack Chicken & Sausage Pasta

INGREDIENTS:

Proteins

Pasta

Liquids

Cheeses

Aromatics & Seasoning

Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.

In the same skillet, add diced chicken breasts, diced onion, and minced garlic. Sprinkle in Italian seasoning, salt, and pepper. Cook for 5–7 minutes or until chicken is no longer pink in the center.

While the chicken cooks, bring a pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.

Return the cooked sausage to the skillet with the chicken. Pour in the chicken broth and heavy cream. Stir well, scraping the bottom to release any browned bits. Bring the mixture to a simmer.

Reduce heat slightly and stir in the shredded Pepper Jack and grated Parmesan. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.

Add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Let it sit for 2 minutes off the heat to thicken slightly. Garnish with chopped parsley before serving.