Penne With Chicken in Creamy Pepper Jack Cheese Sauce

I can still remember the first time I tasted a creamy, cheesy pasta dish. It was at a little Italian bistro tucked away on a cobblestone street during a family vacation. The aroma alone – rich cream, garlic, and melting cheese – was enough to make my mouth water. This recipe, while not strictly Italian, evokes that same feeling of comforting indulgence, with a spicy kick that keeps you coming back for more. The warmth of the pepper jack cheese, combined with the savory chicken and bacon, creates a symphony of flavors that I know you’ll absolutely love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Not Gluten-Free

Ingredients

• 3 slices bacon
• 2 boneless chicken breasts, halved lengthwise and sliced to desired thickness
• 2 tablespoons butter
• 1 small onion, diced
• ½ red bell pepper, diced
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped (and seeded if desired)
• 3 tablespoons flour
• 1 cup chicken broth
• ½ cup milk
• 1 cup shredded Monterey Jack pepper cheese
• ¼ cup sour cream
• 1 pinch cayenne pepper
• 16 ounces penne pasta
• 3 green onions, tops thinly sliced

Equipment Needed

• Large skillet
• Large pot for pasta
• Cutting board
• Knife
• Measuring cups and spoons
• Paper towels
• Strainer or colander

Instructions

1. Begin by cooking the bacon over medium heat in a large skillet until it is semi-crisp. This usually takes about 5-7 minutes. Be careful not to burn it! Reserve the bacon drippings in the skillet—they’re crucial for adding depth of flavor.
2. Once the bacon is cooked, remove it from the skillet and place it on paper towels to drain. Allow it to cool slightly before crumbling it into small pieces.
3. Next, add the sliced chicken to the skillet with the reserved bacon drippings. Sauté the chicken until it is no longer pink inside and is cooked through. This typically takes about 6-8 minutes, depending on the thickness of your slices. Remove the cooked chicken from the pan and set aside.
4. Now it’s time to build the flavor base. Add the butter to the same skillet. Once melted, add the diced onion, red bell pepper, and minced garlic. Cook these vegetables until they are just tender, about 5-7 minutes. Stir frequently to prevent burning.
5. Stir in the flour and cook for 1 minute. This creates a roux that will thicken the sauce. Make sure to stir constantly to avoid any lumps.
6. Gradually add 3/4 cup of the chicken broth and the milk to the skillet. Cook and stir continuously until the mixture becomes bubbly and begins to thicken, approximately 3-5 minutes.
7. Reduce the heat to low. Stir in the shredded Monterey Jack pepper cheese and sour cream until the cheese is completely melted and the sauce is smooth.
8. Add the cooked chicken and crumbled bacon to the cheese sauce. Reheat, stirring gently to combine all the ingredients and ensure the chicken is warmed through. Be careful not to let the sauce boil, as this can cause the cheese to separate and become grainy.
9. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk, a tablespoon at a time, until you reach your desired consistency.
10. While the sauce is simmering, cook the penne pasta according to the package directions. Drain the pasta thoroughly in a strainer or colander.
11. Serve the creamy chicken and pepper jack cheese sauce over the cooked penne pasta. Garnish with the thinly sliced green onion tops before serving.

Expert Tips & Tricks

• For an even richer flavor, consider using heavy cream instead of milk. Be mindful that this will significantly increase the fat content.
• If you prefer a milder flavor, use Monterey Jack cheese instead of pepper jack, or remove the seeds and membranes from the jalapeno for less heat.
• To prevent the sauce from separating, avoid boiling it after adding the cheese and sour cream. Keep the heat low and stir gently.
• For a make-ahead option, you can prepare the sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat before serving.
• If the sauce becomes too thick after refrigeration, add a splash of milk or chicken broth while reheating to restore its creamy consistency.

Serving & Storage Suggestions

Serve the Penne With Chicken in Creamy Pepper Jack Cheese Sauce immediately after cooking for the best flavor and texture. The vibrant green onions add a pop of freshness and visual appeal. For a complete meal, pair it with a simple side salad or some garlic bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second intervals until heated through. You may need to add a splash of milk or chicken broth to restore the creamy consistency. While freezing is possible, the texture of the sauce may change slightly upon thawing due to the dairy content. If freezing, use a freezer-safe container and consume within 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	541.7 kcal	N/A
Calories from Fat	183 kcal	N/A
Total Fat	20.4 g	31%
Saturated Fat	9.8 g	48%
Cholesterol	68.4 mg	22%
Sodium	345.3 mg	14%
Total Carbohydrate	67.5 g	22%
Dietary Fiber	9.2 g	36%
Sugars	1.8 g	N/A
Protein	23.4 g	46%

Variations & Substitutions

• For a vegetarian option, omit the chicken and bacon, and add sautéed mushrooms or other vegetables of your choice.
• To make it gluten-free, use gluten-free penne pasta and a gluten-free flour blend for thickening the sauce.
• Try using different cheeses such as cheddar, mozzarella, or provolone for a unique flavor profile.
• Add some chopped sun-dried tomatoes or roasted red peppers to the sauce for extra flavor and color.
• For a spicier kick, add more chopped jalapeno or a dash of hot sauce to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken to save time?
A: Absolutely! Using pre-cooked chicken, such as rotisserie chicken, is a great way to cut down on prep time. Simply shred or dice the chicken and add it to the sauce.

Q: What can I substitute for sour cream?
A: If you don’t have sour cream, you can use Greek yogurt or crème fraîche as a substitute. These will add a similar tanginess and creaminess to the sauce.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat before serving. Cook the pasta just before serving to prevent it from becoming mushy.

Q: How do I prevent the cheese sauce from separating?
A: To prevent the cheese sauce from separating, avoid boiling it after adding the cheese and sour cream. Keep the heat low and stir gently.

Q: Can I use different types of pasta?
A: While penne pasta works well in this dish, you can use other types of pasta such as rotini, fusilli, or farfalle. Choose a shape that will hold the sauce well.

Final Thoughts

I hope you enjoy creating and savoring this flavorful Penne With Chicken in Creamy Pepper Jack Cheese Sauce as much as I do. It’s a versatile dish that’s perfect for a weeknight dinner or a special occasion. Feel free to experiment with different cheeses, vegetables, and spices to make it your own. I’d love to hear your feedback and any creative twists you add to the recipe. Perhaps serve it alongside a crisp Chardonnay for the ultimate comfort food experience. Happy cooking!