Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 lb chicken sausage, sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 1 1/2 cups shredded pepper jack cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add sliced sausage and cook 3–4 minutes until lightly browned. Remove and set aside with chicken.
- Add onion to the skillet and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in smoked paprika, cayenne pepper, salt, and black pepper. Cook for 30 seconds.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
- Add shredded pepper jack cheese and stir until fully melted and sauce is smooth.
- Return chicken and sausage to the skillet, then add cooked pasta. Toss until evenly coated in the creamy, spicy sauce.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- For extra spice, add an extra dash of cayenne or red pepper flakes.
- Rotini works well as it holds the creamy sauce in its twists.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: American