Creamy Pepper Jack Chicken Pasta
Bold, Cheesy, and Totally Satisfying!
Packed with tender chicken and a spicy kick of melted Pepper Jack cheese, creamy and on the table in 35 minutes perfect for weeknights!
Ingredients (Serves 4–6):
- 2 lbs boneless, skinless chicken breasts, diced
- 12 oz rotini or penne pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1½ cups shredded Pepper Jack cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
1️⃣ Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, onion, garlic, Italian seasoning, salt, and pepper.
- Cook 5–7 minutes until golden and cooked through.
2️⃣ Cook the Pasta:
- Bring a pot of salted water to a boil.
- Cook pasta al dente according to package instructions. Drain and set aside.
3️⃣ Make the Creamy Sauce:
- Pour in chicken broth and heavy cream, bring to gentle simmer.
- Stir in Pepper Jack and Parmesan cheese until melted and smooth.
4️⃣ Combine & Finish:
- Add cooked pasta to the sauce and toss to coat evenly.
5️⃣ Garnish & Serve:
- Sprinkle with fresh parsley. Serve warm.
Pro Tips:
- For milder flavor, swap half of the Pepper Jack with mozzarella.
- Simmer sauce a few extra minutes for thicker consistency.
Nutrition Info (approx. per serving):
- Calories: 530
- Protein: 32g
- Carbs: 40g
- Fat: 28g
- Fiber: 2g
Variations:
Vegetarian Option: Replace chicken with mushrooms and zucchini rpiece and tag us—because this spicy, creamy pasta deserves a spotlight!
Add Veggies: Spinach, mushrooms, or roasted red peppers.
Southwest Twist: Black beans, corn, and chopped green chilies.
