Creamy Pepper Jack Pasta

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Creamy Pepper Jack Pasta is comfort food with a bold, spicy twist. Velvety cheese sauce swirls around tender rotini pasta, punctuated with juicy cherry tomatoes, sweet bell peppers, and seared chicken that locks in flavor with every bite. It’s the kind of dish that turns a regular weeknight dinner into something everyone at the table talks about.

What makes this pasta stand out is the heat from pepper jack cheese that lingers just enough to excite your taste buds without overpowering. It’s creamy, colorful, and comes together in under 30 minutes—a crowd-pleaser that’s deceptively easy to make.

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What Kind of Pepper Jack Should I Use?

Look for a block of pepper jack cheese that melts well—you’ll want the real stuff, not pre-shredded, for the best melt and texture. Monterey Jack base with jalapeño or chili flakes delivers the right balance of smooth and spicy. Avoid overly processed versions, as they can separate or turn gritty when heated.

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Ingredients for the Creamy Pepper Jack Pasta

Pepper Jack Cheese
This is the flavor powerhouse of the dish—creamy and spicy, it melts into a silky sauce that clings beautifully to the pasta.

Rotini Pasta
The corkscrew shape captures the creamy sauce in every curve. You can substitute with penne or fusilli, but rotini really excels here.

Heavy Cream
Gives the sauce its lush, creamy consistency. Whole milk or half-and-half can work, but you’ll miss that rich mouthfeel.

Cooked Chicken
Grilled or pan-seared for flavor and protein. Sliced thin for even distribution.

Cherry Tomatoes
Adds a burst of freshness and a pop of acidity to cut through the richness.

Green Bell Pepper
Brings in sweetness and crunch to balance out the creamy texture.

Garlic & Onion Powder
Essential for building base flavor without overpowering the cheese.

Salt & Black Pepper
Simple seasonings that enhance everything else in the bowl.

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How To Make the Creamy Pepper Jack Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Step 2: Sear the Chicken

Season the chicken with salt, pepper, and a touch of garlic powder. In a hot skillet with a splash of oil, sear the chicken until golden and cooked through. Let it rest, then slice into strips.

Step 3: Sauté the Veggies

In the same skillet, toss in the diced green bell pepper and halved cherry tomatoes. Sauté until softened but still vibrant, about 3 minutes.

Step 4: Build the Sauce

Lower the heat and pour in the heavy cream. Stir gently, then add shredded pepper jack cheese a handful at a time, stirring constantly until fully melted and smooth. Add the garlic and onion powder, and season to taste.

Step 5: Bring It All Together

Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If needed, add a bit of the reserved pasta water to loosen the sauce. Top with sliced chicken and gently fold in.

Step 6: Serve Warm

Transfer to serving bowls and garnish with freshly cracked pepper or a sprinkle of chopped parsley for a burst of color.

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Serving and Storing Creamy Pepper Jack Pasta

Serve the pasta hot, straight from the skillet. It pairs beautifully with a crisp green salad or warm, crusty bread to mop up the creamy sauce. If you like extra heat, a dash of red pepper flakes or hot sauce on top works wonders.

To store, let the pasta cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to revive the sauce.

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Frequently Asked Questions

How spicy is this pasta?

The spice level is mild to moderate, depending on the brand of pepper jack. You can always balance it out with more cream or add extra heat if you love spice.

Can I use a different pasta shape?

Absolutely. Penne, fusilli, or even fettuccine can work. Rotini is ideal because it holds the sauce well.

What kind of chicken should I use?

Boneless, skinless chicken breasts or thighs both work great. Thighs tend to be juicier and more flavorful.

Can I make this vegetarian?

Yes! Simply omit the chicken or replace it with sautéed mushrooms or roasted cauliflower for a meatless option.

Will it freeze well?

Cream sauces can separate when frozen, so it’s best eaten fresh. However, if you must freeze, reheat slowly and add a little cream to bring it back together.

Can I make it ahead of time?

You can prep the chicken and veggies ahead. The sauce is best made fresh for optimal texture.

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Want More Pasta Ideas?

If you loved this Creamy Pepper Jack Pasta, you might want to try these savory meals next:

• Garlic Butter Steak with Cheesy Alfredo Tortellini — rich, indulgent, and ready in one pan.
• Garlic Butter Beef Linguine in Creamy Parmesan Sauce — bold flavor in every forkful.
• Creamy Chicken Mushroom Stroganoff — earthy, creamy goodness for cozy nights.
• Creamy Tortellini Recipe — pillowy pasta in a dreamy cheese sauce.
• Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce — light, fresh, and still indulgent.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can revisit it any time.

And let me know in the comments how yours turned out. Did you use rotisserie chicken or make it from scratch? Did you sneak in extra veggies or try a spicier cheese?

I love hearing your takes on these recipes. Got questions? Drop them below—we cook better together!

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