Easy Chicken Sausage Pasta
This Easy Chicken Sausage Pasta recipe delivers a comforting and flavorful meal in under 30 minutes. Featuring perfectly cooked pasta, browned chicken sausage, fresh vegetables, and a light, savory sauce, it's a perfect weeknight dinner option.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon or spatula
Ingredients
- 1 pound pasta penne, rotini, farfalle, or your favorite shape
- 1 pound chicken sausage sweet, mild, or spicy
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- ½ cup chicken broth
- ¼ cup heavy cream optional
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh basil, chopped, for serving
- Extra Parmesan cheese, for serving
- 1 cup pasta water, reserved
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chicken sausage (removed from its casings) and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the diced bell pepper and cook until slightly softened, about 3-5 minutes.
- Stir in the thawed and squeezed-dry spinach. Cook until heated through.
- Pour in the crushed tomatoes and chicken broth.
- Stir in the dried oregano and red pepper flakes (if using).
- Bring the sauce to a simmer and cook for about 5-7 minutes, allowing the flavors to meld together.
- Stir in the heavy cream (if using) and Parmesan cheese. Season with salt and pepper to taste.
- Add the cooked pasta and browned chicken sausage to the skillet with the sauce.
- Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh basil and extra Parmesan cheese.
Notes
Spice it up with spicy Italian chicken sausage or more red pepper flakes. Add more veggies like zucchini or mushrooms. Use different pasta shapes like rigatoni. Make it lighter by skipping the heavy cream or using half-and-half. You can prepare the sauce up to 2 days in advance and store it in the refrigerator. Cook the pasta just before serving to prevent it from becoming mushy. Excess moisture from the spinach can make the sauce watery. Taste and adjust seasonings as needed.