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I love a good skillet dinner, especially on busy weeknights when I don’t want to spend a lot of time cooking or cleaning up afterward. I’ve made this Chicken Sausage and Pasta skillet recipe a few times now, and it’s a great way to get a satisfying dinner on the table in about 35 minutes.
It’s a simple meal for those busy nights when you need a dinner idea without a lot of fuss. I use precooked smoked sausage to cut down on the cooking time, while the colorful veggies add a little crunch and texture to the tender pasta. And the creamy Parmesan sauce brings everything together.
Another thing that makes this recipe so convenient is that you don’t need any special ingredients or equipment. Everything cooks in a skillet while the pasta boils in a separate pot. And you can change the veggies to what you have on hand or easily adjust the amount of red pepper flakes depending on how much heat you prefer.
Looking for more simple pasta dinners? Try my Bacon Cheeseburger Casserole or this Cheesy Penne Pasta Bake for more hearty meals. They’re good options to keep in your dinner rotation when you need something filling without a complicated recipe.
INGREDIENTS
- Penne pasta – Cook it just to al dente so it doesn’t get too soft when combined with the sauce.
- Olive oil – For browning the chicken sausage and adding a little flavor.
- Chicken sausage – Use fully cooked smoked chicken sausage to save time.
- Yellow onion – Adds a mild, savory flavor to the dish.
- Garlic – Freshly minced garlic is best but you can use the jarred kind if that’s what you have on hand.
- Bell pepper – I like to use red peppers for this dish but you can use yellow, orange or green peppers if preferred.
- Broccoli florets – Cut into small, bite-sized pieces so they cook evenly with the other vegetables.
- Seasonings – Italian herb blend, salt and black pepper.
- Chicken broth – Adds flavor to the sauce and helps to loosen the browned bits from the skillet.
- Heavy cream – Creates the creamy base for the Parmesan sauce.
- Parmesan cheese – Freshly grated Parm melts more smoothly than the pre-grated kind.
- Baby spinach – Grab a bag of fresh spinach for this recipe.
- Red pepper flakes – Optional, for adding a little heat.
Get the complete ingredients & directions in the recipe card below.
How to Make Pasta with Chicken Sausage and Vegetables
Rinse, dry and prepare the vegetables as directed.
Prepare the penne according to package directions, cooking until al dente. Reserve some of the pasta water before draining.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until lightly browned. Transfer the sausage to a plate.
Add the onion, bell pepper, and broccoli to the same skillet and cook for 4-5 minutes. Stir in the garlic and seasonings and cook for another 30 seconds.
Next add the chicken broth and heavy cream, scraping up the browned bits. Simmer for 3-4 minutes, until slightly thickened.
Stir in the Parmesan cheese, then add the pasta, sausage, and spinach. Gently toss until the pasta is coated and the spinach wilts. Add a splash of reserved pasta water if the sauce needs thinning.
Dish up the pasta while it’s warm, adding a little extra Parmesan cheese, if desired.
Tips for Making the Pasta Chicken Sausage Recipe
- Brown the precooked sausage – it only needs to be heated through, but browning adds extra flavor to the sausage and sauce.
- Cook the sauce at a gentle simmer – avoid boiling it, which can cause the cream sauce to separate.
- Adjust the sauce consistency – the sauce thickens as it cools, so you may need to stir in a little reserved pasta water to loosen it up.
Recipe Substitutions & Variations
- Change the pasta. Use a similar-sized pasta like rotini, bowties, or rigatoni in place of the penne.
- Try different flavors of smoked chicken sausage. An Italian-style, garlic herb, or spinach and feta flavor would work well with the creamy Parmesan sauce.
- Swap the vegetables. Zucchini, asparagus, mushrooms, or frozen peas are good options depending on what you have on hand but you may need to adjust the cooking time.
- Add some heat. Add additional red pepper flakes or use a hot chicken sausage for a spicier version.
What to Serve with Chicken Sausage and Pasta Dinner
This chicken sausage pasta meal is filling enough to serve on its own, but a simple green salad or some garlic bread makes a nice addition. You could also serve it with my Air Fryer Focaccia Bread to soak up some of that creamy Parmesan sauce.
How to Store Leftover Chicken Sausage Pasta with Vegetables
Refrigerate leftover chicken sausage and pasta in an airtight container for up to 3-4 days. To reheat: Warm leftovers in a skillet over medium-low heat or in the microwave until heated through. You may need to add a splash of chicken broth or cream to loosen up the sauce.
Frequently Asked Questions About This Recipe
Can I freeze this pasta with chicken sausage and vegetables?
I don’t recommend freezing because cream-based sauces can separate when thawed, and the vegetables may become mushy.
Can I make chicken sausage and pasta ahead of time?
You can prep the vegetables and slice the smoked sausage a day ahead to save time. I recommend cooking the pasta and making the sauce just before serving for the best texture.
Can I use raw chicken sausage instead of precooked?
Yes, but you’ll need to allow extra cooking time. Cook the raw chicken sausage to an internal temperature of 165°F before combining it with the pasta and sauce.
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Chicken Sausage and Pasta Recipe {35 Minute Dinner}
Ingredients
- 12 ounces dry penne pasta
- 1 Tablespoon olive oil
- 16 ounces smoked chicken sausage, fully cooked, sliced into rounds
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
Instructions
- Prepare the vegetables, chopping and dicing as directed.1 cup broccoli florets, 1 red bell pepper, 1 small yellow onion
- Cook the penne in a large pot of salted water according to package instructions until al dente. Set aside ½ cup of the cooking water, then drain.12 ounces dry penne pasta
- In a large skillet, warm the olive oil over medium-high heat, then add the sausage slices. Sauté for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.1 Tablespoon olive oil, 16 ounces smoked chicken sausage
- Place the broccoli, bell pepper, and onion in the skillet. Sauté for 4-5 minutes, until beginning to soften. Mix in the garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Continue cooking for 30 seconds.3 cloves garlic, 1 teaspoon Italian seasoning blend, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Pour in the chicken broth and heavy cream. Stir to loosen the browned bits from the bottom of the skillet and bring to a gentle simmer. Cook for 3-4 minutes, until the sauce thickens slightly.1 cup chicken broth, 1 cup heavy cream
- Add the Parmesan cheese and stir until it's melted and smooth. Return the sausage to the skillet, along with the drained pasta and spinach. Mix until coated and the spinach is wilted. Add the reserved pasta water a little at a time if the sauce is too thick.½ cup grated Parmesan cheese, 2 cups baby spinach
- Serve immediately, topped with additional Parmesan cheese if desired.
Notes
- Make sure you’re using fully cooked smoked sausage. If using raw sausage you’ll need to cook it to 165°F before adding it to the pasta and veggies.
- Don’t let the sauce come to a boil or it may separate.
- Nutritional information will vary based on the sausage you are using.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
