Description
This zesty, creamy pasta combines sliced chicken sausage with bell peppers, onions, and a velvety sauce spiked with melted Pepper Jack cheese and a touch of smoked paprika. It’s a one-pan wonder that comes together in under 30 minutes—perfect for a weeknight dinner with a little kick!
Ingredients
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12 oz (340 g) pasta (penne, rigatoni, or shells)
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1 tbsp olive oil
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4 links chicken sausage (≈12 oz), sliced on the diagonal
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1 small yellow onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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3 garlic cloves, minced
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1 tsp smoked paprika
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½ tsp chili powder (optional, for extra heat)
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1 cup low-sodium chicken broth
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1 cup heavy cream
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1½ cups shredded Pepper Jack cheese
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Salt & freshly ground black pepper, to taste
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2 tbsp chopped fresh parsley (or cilantro), for garnish
Instructions
1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta cooking water, then drain and set aside.
2️⃣ Brown the sausage:
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and sauté 3–4 minutes, until lightly browned. Transfer to a plate.
3️⃣ Sauté the veggies:
In the same skillet, add the onion and bell peppers. Season with a pinch of salt and cook 4–5 minutes, stirring occasionally, until softened and starting to caramelize. Add garlic, smoked paprika, and chili powder; sauté 30 seconds until fragrant.
4️⃣ Build the sauce:
Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in heavy cream. Cook 2–3 minutes until the sauce slightly thickens.
5️⃣ Melt in the cheese:
Reduce heat to low. Gradually stir in the shredded Pepper Jack cheese until smooth. Season the sauce with salt and pepper to taste.
6️⃣ Combine everything:
Return the browned sausage to the skillet, then add the drained pasta. Toss gently to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.
7️⃣ Finish & garnish:
Remove from heat. Sprinkle chopped parsley over the top and give everything a final toss.
8️⃣ Serve hot:
Divide among bowls, extra cheese or a dash of paprika optional on top, and enjoy immediately.
Notes
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Servings: 4 generous portions
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Make-Ahead Tip: Slice sausage and chop veggies up to 4 hours ahead; store covered in the fridge.
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Spice Level: Increase chili powder or add a pinch of red-pepper flakes for more heat.
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Cheese Swap: Monterey Jack works for milder flavor, or add extra sharp cheddar alongside the Pepper Jack.
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Creamy Variation: For a lighter sauce, use half-and-half instead of heavy cream and reduce cheese to 1 cup.
- Prep Time: 10 min
- Cook Time: 20 min