Ingredients
Scale
- 1 lb chicken sausage, sliced
- 1 lb 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 and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil over medium heat in a large skillet and sauté the onion until translucent.
- Add garlic and cook for an additional minute.
- Incorporate the sliced chicken sausage and diced chicken breasts into the skillet; cook until the chicken is no longer pink.
- Pour in the chicken broth and bring it to a simmer for about 5 minutes.
- Stir in the heavy cream, Italian seasoning, and add salt and pepper to taste. Cook for another few minutes.
- Gradually add both cheeses while stirring until melted into a creamy sauce.
- Toss the cooked pasta into the skillet to coat it with the sauce. Adjust seasoning as needed and serve hot.
Notes
This dish pairs well with a side salad or steamed vegetables. For storing, place leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg