Ingredients
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1 lb boneless skinless chicken breast, cut into bite-sized pieces
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1/2 lb smoked sausage, sliced
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 cup heavy cream
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1/2 cup chicken broth
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1 cup shredded Pepper Jack cheese
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8 oz penne or rotini pasta (cooked al dente)
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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Salt and black pepper, to taste
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Fresh cilantro or parsley, chopped (for garnish)
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Red pepper flakes (optional, for heat)
Instructions
Cook the Chicken & Sausage:
Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces, season with salt, pepper, smoked paprika, and chili powder. Cook for 5–6 minutes until browned and cooked through.
Add sliced sausage and cook for another 3 minutes. Remove half of the meat and set aside.
Sauté Onion & Garlic:
In the same skillet, add diced onion and garlic. Sauté for 3–4 minutes until softened.
Make the Sauce:
Pour in heavy cream and chicken broth. Bring to a gentle simmer.
Stir in shredded Pepper Jack cheese until melted and sauce is creamy.
Combine:
Add cooked pasta and reserved meat back into the skillet. Toss everything until well coated in the sauce. Adjust seasoning as needed.
Serve:
Garnish with chopped cilantro or parsley and a sprinkle of red pepper flakes if desired. Serve hot!