Best Pepper Jack Chicken Pasta Recipes

Penne With Chicken in Creamy Pepper Jack Cheese Sauce image

Provided by MSnow

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped (and seeded if desired)
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced

Steps:

Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Sauté sliced chicken in bacon drippings until no longer pink.
Remove from pan and set aside.
In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
Stir in the flour and cook for 1 minute.
Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

Nutrition Facts : Calories 541.7, Fat 20.4, SaturatedFat 9.8, Cholesterol 68.4, Sodium 345.3, Carbohydrate 67.5, Fiber 9.2, Sugar 1.8, Protein 23.4

Pepper Jack Chicken Pasta image

Provided by CrystalRN

Categories Chicken

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups uncooked mostaccioli pasta
1/4 cup chopped onion
1/4 cup choped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
1 (10 3/4 ounce) can condensed Campbell southwest-style pepper jack soup, undiluted
1 (9 ounce) package ready to use southwestern chicken strips
3/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1/4 cup shredded monterey jack cheese

Steps:

Cook mostaccioli according to pkg directions.
Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender.
Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans; heat through. Drain mostaccioli and place in a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 265.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 4.2, Sodium 28.8, Carbohydrate 44.7, Fiber 6, Sugar 1.3, Protein 11.3

Pepperjack Alfredo Sauce image

Provided by Rosie G.

Categories Sauces

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup butter (1 stick)
1 (8 ounce) package cream cheese
1 cup milk (the original recipe calls for half and half, but we used whole milk instead)
1/2 cup monterey jack pepper cheese (we usually just keep going until we feel like stopping)
1 tablespoon garlic
1 dash italian seasoning
1 dash garlic powder
1 dash basil

Steps:

In a medium saucepan, melt butter on medium heat. Be sure not to let it get brown! Shred your Pepperjack cheese while you're waiting for it to melt (if applicable).
Once butter is mostly melted, add the package of cream cheese. It's easiest to cut it into 4 pieces so that it melts quicker.
Once butter and cream cheese are mixed well together, add the cup of milk, Pepperjack cheese, garlic powder, and then shake pepper, Italian seasoning, and basil on top. Stir all together until well mixed.
Put it on low heat and stir regularly. If you're going to be serving this dish with chicken, put the chicken in the sauce and stir it inches.

Nutrition Facts : Calories 986.4, Fat 98, SaturatedFat 59.2, Cholesterol 289.2, Sodium 982, Carbohydrate 12.2, Fiber 0.1, Sugar 3.9, Protein 18.5