Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients

• 1 lb turkey sausage, sliced (or any sausage you like)
• 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 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Method

1. Cook pasta in salted boiling water until al dente; drain and set aside.
2. Heat olive oil in a large skillet or pot over medium-high heat and brown the sliced sausage; remove and set aside.
3. In the same pan, cook the diced chicken until browned and cooked through; remove and set aside with the sausage.
4. Add the onion to the pan and cook until softened, then stir in the garlic and cook until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
6. Stir in the Pepper Jack and Parmesan cheeses until melted and the sauce is smooth.
7. Season with Italian seasoning, salt, and black pepper.
8. Return the cooked chicken and sausage to the pan and stir to coat in the sauce.
9. Add the cooked pasta and toss until everything is well combined and heated through.
10. Garnish with chopped fresh parsley before serving.