Tired of the same old pasta routine? This chicken sausage pasta is about to become your go-to weeknight savior! The combination of juicy chicken sausage, al dente pasta, and a creamy sauce creates a dish that’s both comforting and exciting. Trust me, your family will be begging for seconds before you even sit down at the table.
Why This Recipe Works
- The chicken sausage provides built-in seasoning and protein, making this dish incredibly flavorful without requiring a long list of spices
- Cooking the pasta in the same pan as the sausage allows it to absorb all those delicious meaty flavors, creating a cohesive dish where every component sings
- The addition of cream and Parmesan creates a luxurious sauce that clings perfectly to every noodle without being overly heavy
- Using pre-cooked chicken sausage cuts down on cooking time while still delivering maximum flavor impact
- The quick cooking time (under 30 minutes) makes this perfect for busy weeknights when you need something satisfying fast
Ingredients
- 12 ounces penne pasta
- 1 pound Italian-style chicken sausage, casings removed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Equipment Needed
- Large skillet or Dutch oven
- Large pot for boiling pasta
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Cutting board and chef’s knife
Instructions
Prepare Your Ingredients and Start the Pasta
Before we dive into cooking, let’s get everything prepped and ready to go! Bring a large pot of salted water to a rolling boil – you want it to taste like the sea, so about 1 tablespoon of salt for every 4 cups of water. While waiting for the water to boil, dice your onion, mince the garlic, slice the bell pepper, and remove the chicken sausage from its casings. Once the water is boiling vigorously, add the penne pasta and cook according to package directions until al dente, which typically takes about 9-11 minutes. Remember to reserve about 1 cup of pasta water before draining – this starchy liquid is liquid gold for creating a silky sauce later! Drain the pasta but don’t rinse it – we want that starch to help the sauce cling to every noodle.
Brown the Chicken Sausage to Perfection
Heat your large skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers (you’ll see little waves forming on the surface), add the chicken sausage, breaking it up with your wooden spoon into bite-sized pieces. Cook for 5-7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through. You’re looking for golden brown spots and no pink remaining – the sausage should register 165°F on an instant-read thermometer if you want to be precise. Don’t overcrowd the pan or you’ll steam the sausage instead of browning it properly. Once beautifully browned, transfer the sausage to a plate lined with paper towels to drain excess grease.
Sauté the Vegetables Until Tender-Crisp
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until it becomes translucent and slightly softened. Now add the sliced bell pepper and continue cooking for another 4-5 minutes until the peppers begin to soften but still have a slight crunch. Add the minced garlic and cook for just 30-60 seconds until fragrant – be careful not to burn it or it will turn bitter! The vegetables should be tender yet still have some texture – we’re not making mush here. This step builds the flavor foundation that makes this dish so incredibly delicious.
Create the Creamy Sauce Foundation
Return the browned chicken sausage to the skillet with the vegetables. Pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan – that’s where the magic flavor lives! Let the broth reduce by about half, which should take 2-3 minutes of simmering. Now pour in the heavy cream and bring the mixture to a gentle simmer – you’ll see small bubbles forming around the edges but not a rolling boil. Let it simmer for 3-4 minutes until the sauce begins to thicken slightly. Season with salt, black pepper, and red pepper flakes if using. The sauce should coat the back of a spoon at this stage.
Combine Everything and Finish with Cheese
Add the drained pasta to the skillet along with about 1/2 cup of the reserved pasta water. Toss everything together until the pasta is well coated in the creamy sauce. The starch from the pasta water will help emulsify the sauce and make it cling beautifully to every noodle. Now remove the skillet from the heat and stir in the grated Parmesan cheese – the residual heat will melt it perfectly into the sauce. Taste and adjust seasoning if needed. Finally, stir in the fresh basil just before serving to keep its bright flavor intact. Serve immediately with extra Parmesan cheese for sprinkling on top.
Tips and Tricks
If you want to take this dish to the next level, consider using homemade chicken stock instead of store-bought – the depth of flavor is incredible. When selecting chicken sausage, look for varieties with interesting flavor profiles like sun-dried tomato and basil or spicy jalapeño to mix things up. For an even creamier sauce, you can substitute half the heavy cream with cream cheese – let it melt into the sauce slowly over low heat. If you’re watching calories, you can use half-and-half instead of heavy cream, but the sauce won’t be quite as luxurious. Always grate your Parmesan cheese fresh from a block – the pre-shredded stuff contains anti-caking agents that prevent it from melting smoothly. To make this dish ahead, prepare everything except adding the pasta and cheese, then refrigerate for up to 2 days. When ready to serve, reheat the sauce, cook fresh pasta, and combine as directed. For extra vegetable goodness, you can add spinach or kale in the last 2 minutes of cooking – just wilt it into the sauce. If your sauce seems too thick, add more reserved pasta water a tablespoon at a time until it reaches your desired consistency. For a crispy topping, transfer the finished pasta to a baking dish, top with breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden brown. Always let your cream come to room temperature before adding it to the hot pan to prevent curdling. If you’re dairy-free, you can use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan, though the flavor profile will change significantly. For extra protein, you can add cooked chicken breast or shrimp along with the sausage. To make this gluten-free, use your favorite gluten-free pasta and ensure your chicken sausage is gluten-free. Always taste and season at the end – different brands of sausage have varying salt levels, so you might need less additional salt than you think.
Recipe Variations
- For a spicy kick, use hot Italian chicken sausage and add an extra teaspoon of red pepper flakes. You can also include sliced jalapeños with the bell peppers for an additional layer of heat that builds gradually with each bite. Top with crushed red pepper flakes at serving for those who really want to turn up the temperature.
- Create a veggie-packed version by adding mushrooms, zucchini, and spinach. Sauté sliced mushrooms with the onions until golden brown, then add diced zucchini in the last 5 minutes of cooking. Stir in fresh spinach at the very end until just wilted. This variation makes the dish heartier and adds beautiful color and nutrition.
- Try a white wine sauce variation by substituting 1/2 cup of dry white wine for half of the chicken broth. Let the wine reduce completely before adding the cream – this adds a lovely acidity that cuts through the richness. Use a Sauvignon Blanc or Pinot Grigio for best results, and remember to use wine you’d actually drink!
- For a tomato-based version, replace the heavy cream with 1 cup of crushed tomatoes and 1/2 cup of heavy cream. Add a tablespoon of tomato paste with the garlic for extra depth. This creates a rosé sauce that’s both creamy and tangy – perfect for those who love marinara but want something creamier.
- Make it extra cheesy by adding 1/2 cup of shredded mozzarella along with the Parmesan. The mozzarella will create lovely cheese pulls and add another layer of creaminess. You could also top with additional cheese and bake until bubbly for a casserole-style dish that’s perfect for potlucks.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works beautifully because its ridges hold the sauce well, you can use any short pasta shape you prefer. Fusilli, rigatoni, or farfalle all work great – just adjust cooking time according to package directions. Longer pasta like spaghetti or linguine can work too, but you might want to use tongs to mix everything more easily. The key is choosing a pasta that will cradle the sauce and sausage pieces effectively.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so when reheating, add a splash of milk or chicken broth to loosen it up. Reheat gently on the stove over medium-low heat, stirring frequently, or in the microwave at 50% power in 1-minute intervals, stirring between each. Avoid boiling when reheating as this can cause the cream to separate.
Can I make this dish ahead of time?
You can prepare components ahead of time to make assembly quicker. Cook the sausage and vegetables up to 2 days in advance and store them separately in the refrigerator. The sauce base (without cream) can also be made ahead. When ready to serve, reheat the components, add cream, cook fresh pasta, and combine everything. I don’t recommend fully assembling ahead as the pasta may become mushy when reheated.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half, though the sauce won’t be as rich. For a dairy-free version, coconut cream works surprisingly well but will impart a coconut flavor. Another option is to make a roux with butter and flour, then add milk slowly to create a béchamel sauce. Greek yogurt thinned with a little milk can work in a pinch but add it at the very end off heat to prevent curdling.
How can I make this recipe healthier?
For a healthier version, use whole wheat or chickpea pasta for extra fiber. Choose chicken sausage with lower sodium content and less fat. Use 2% milk instead of heavy cream and thicken with a cornstarch slurry. Load up on vegetables – add mushrooms, spinach, or broccoli. Reduce the cheese amount or use a stronger-flavored cheese like Pecorino so you need less. Bake instead of sautéing to reduce oil usage.
Summary
This chicken sausage pasta delivers restaurant-quality flavor in under 30 minutes. Creamy, satisfying, and endlessly customizable, it’s sure to become a weeknight favorite that everyone will love.
