Creamy Pepper Jack Chicken & Sausage Pasta

Instructions:

1. Cook the pasta:
   Boil pasta in salted water until al dente. Drain and set aside.
2. Cook the chicken:
   In a skillet over medium-high heat, heat olive oil. Add diced chicken, season with salt, pepper, paprika, and onion powder. Cook for 6–8 minutes until golden. Remove and set aside.
3. Brown the sausage:
   In the same skillet, add sausage slices. Cook until browned, then remove and set aside.
4. Make the sauce:
   Reduce heat to medium. Add butter and garlic to the skillet, cooking for 1 minute. Stir in flour and cook for another minute.
5. Add liquids:
   Gradually whisk in milk and cream until smooth. Simmer until thickened, about 2–3 minutes.
6. Add cheese:
   Stir in pepper jack until melted and creamy.
7. Combine and serve:
   Return chicken, sausage, and pasta to the skillet. Toss everything in the sauce. Top with chopped parsley and serve warm.

Variations:

• Swap rotini for bowtie or fettuccine pasta.
• Use andouille sausage for added spice and Cajun flair.
• Substitute cream with half-and-half for a lighter version.

Tips:

• Cook the sauce low and slow to avoid curdling the cream.
• Add a splash of chicken broth if the sauce gets too thick.
• Leftovers reheat beautifully the next day—just add a dash of milk to loosen the sauce.