While the pasta cooks, I gradually fold in the shredded pepper jack cheese into the broth/cream mixture. Watching it melt into that rich sauce fills my heart with joy! Once the pasta is cooked and drained, I toss it in with the chicken and sausage. Stirring it all together, I ensure that every single pasta piece is coated with that creamy deliciousness. I let it simmer for an additional minute or two to meld the flavors before serving it up hot.
Pro Tips for Best Results
Having made this dish a few times, I’ve learned that the choice of pasta matters. I tested this three different ways—with penne, rotini, and even spaghetti—and I found that both penne and rotini hold onto the sauce much better due to their ridges. Trust me, doing a little pasta research can make a big difference in your dish.
I also highly recommend using fresh garlic over jarred. The flavor is simply unmatched and elevates the dish to an entirely different level. I learned the hard way that the convenience of jarred garlic doesn’t provide the same punch—I don’t skip this step anymore!
Another handy tip: don’t rush the cheese melting process. Once you add the cheese, take a moment to let it simmer gently. This allows the flavors to develop properly, and you’ll end up with a velvety smooth sauce that glides over the pasta perfectly.
Common Mistakes to Avoid
I made the mistake of adding too much salt the first time I made this dish—don’t do what I did! The combination of sausage and broth can be salty, so I’ve learned to go easy on the salt until the end. Taste as you go, and remember you can always add more, but you can’t take it back!(See the next page below to continue…)