Easy Chicken Sausage Pasta Recipe

This pasta is exactly the kind of dinner I make when I want comfort without a lot of fuss: browned chicken sausage, caramelized onions, a quick tomato–cream sauce, handfuls of spinach, and pasta that soaks up every last drop. It’s fast, forgiving, and tastes like I spent more time on it than I actually did — which is the dream.

My husband calls this “the lazy chef’s victory” because he gets to eat like a king on the weeknights I’m actually tired. The kids will happily dunk bread in the sauce, my husband insists on extra sausage, and once my toddler tried to stir the pan with a wooden spoon and wore half the sauce — which is now a cherished memory and a permanently stained apron. We eat this probably twice a month. It’s the kind of meal that becomes a little ritual: boil water, open a bottle of wine, let the garlic hit the pan, and then everyone gathers for the good part.

Kitchen Talk

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This recipe is the result of many “let’s see what happens” nights. I once tried it with apple cinnamon chicken sausage (weirdly great) and another time I accidentally used half-and-half instead of cream and the sauce still came out silky — lesson: don’t panic if you don’t have the exact dairy. One quirk: don’t rinse your pasta. That starchy water is magic glue for the sauce. Also, if you forget to thaw spinach, frozen works just fine — toss it in straight from the bag and let it melt into the sauce.

Shopping Tips

– Protein: Look for chicken sausage with good seasoning — smoked, Italian, or sun-dried tomato varieties all work. Avoid overly processed, rubbery links; higher fat content = better browning and flavor.
– Grains/Pasta: Pick a pasta shape that catches sauce (penne, rigatoni, or orecchiette are winners). If you’re short on time, go for quick-cook pasta.
– Fresh Herbs: Fresh basil or parsley brightens the finished dish — buy a small bunch or grab a pack of pre-washed herbs.
– Fats & Oils: Use a neutral oil for browning, and splurge a little on good olive oil for finishing if you like the flavor.
– Spices: Crushed red pepper flakes or smoked paprika can turn up the heat and depth — check labels for salt content if you’re watching sodium.

Prep Ahead Ideas

– Slice the sausage, chop onion and garlic, and measure spices the night before into a small container, so you can move faster at dinnertime.
– Make the tomato-cream base (simmered tomatoes + cream) a day ahead and refrigerate in a covered container — reheat and toss with freshly cooked pasta.
– Store chopped ingredients in airtight containers or zip-top bags; keep spinach dry until ready to toss in to avoid watery sauce.
– Doing this saves 15–20 minutes and makes weeknight cooking feel way less frantic.

✔Time-Saving Tricks

– Use jarred marinara or crushed tomatoes to shave off simmer time; stir in a splash of cream at the end.
– Swap fresh spinach for frozen to skip washing and chopping — toss it in frozen and stir until wilted.
– Brown the sausage while the pasta water comes to a boil so you’re multitasking efficiently.
– Use pre-cooked or rotisserie chicken if you want sausage flavor but even faster protein.

✔Common Mistakes

– Burning the garlic: Keep the heat medium and add garlic after onions are softened; burnt garlic is bitter and throws off the whole dish.
– Watery sauce: If your sauce is thin, simmer a few minutes uncovered or stir in a spoonful of pasta water to rally the flavors.
– Overcooking pasta: Cook to al dente — it will continue to soften once tossed in the sauce. I once boiled it like mush and the texture was sad; rescue by rinsing, cooling, and making a pasta salad instead.
– Under-seasoning: Taste as you cook. Sausage adds salt, but the sauce needs its own seasoning lift.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the creaminess.
– Garlic bread or a crusty baguette for soaking up sauce.
– Roasted broccoli or a quick pan of sautéed green beans for crunch.
– A squeeze of lemon over the finished pasta if you want a bright lift.

✔Tips & Mistakes

– Salt your pasta water like the ocean — it’s the pasta’s only chance to be seasoned all the way through.
– Don’t overcrowd the pan when browning sausage — work in batches if needed so you get good color.
– Add the pasta to the sauce with a cup of pasta water and toss to marry; that starchy water is the secret glue.
– If sauce tastes flat, a splash of vinegar or squeeze of lemon fixes most things.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce — microwave works in a pinch but can make the pasta dry. Cold pasta is not glamorous, but it’s fine — eat it like a hearty pasta salad or scramble an egg and toss some warmed leftovers in for breakfast (yes, that’s a thing and don’t judge).

✔Variations and Substitutions

– Swap chicken sausage for turkey, pork, or spicy chorizo depending on heat and flavor you want.
– Use coconut milk instead of cream for a dairy-free but richer texture (flavor will shift slightly).
– Toss in chopped sun-dried tomatoes or olives for a briny punch.
– Use gluten-free pasta if needed; cook according to package directions and be gentle when tossing so it doesn’t fall apart.
– If you’re out of pasta, serve the sausage-tomato sauce over polenta, rice, or roasted zucchini ribbons.

Frequently Asked Questions

Easy Chicken Sausage Pasta Recipe

This quick chicken sausage pasta mixes a silky tomato-cream sauce, spinach, and parmesan for a cozy 30-minute dinner. Big flavor, minimal effort.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz penne or similar short pasta
• ▢ 1.5 tbsp olive oil
• ▢ 12 oz smoked chicken sausage, sliced
• ▢ 0.75 cup diced yellow onion
• ▢ 1 cup diced red bell pepper
• ▢ 2.5 tsp minced garlic
• ▢ 1 tbsp tomato paste
• ▢ 2 cup crushed tomatoes
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 0.5 cup half-and-half or a splash more to taste
• ▢ 1.25 tsp Italian seasoning
• ▢ 0.25 tsp red pepper flakes adjust for heat
• ▢ 1.25 tsp kosher salt divided, to taste
• ▢ 0.5 tsp black pepper
• ▢ 3 cup baby spinach loosely packed
• ▢ 0.75 cup grated Parmesan cheese plus extra for serving
• ▢ 0.25 cup chopped fresh basil
• ▢ 0.75 cup reserved pasta water use as needed for saucing

Instructions

Preparation Steps

• Boil a large pot of salted water. Cook pasta until just shy of al dente. Reserve some cooking water and drain.
• Heat olive oil in a wide skillet over medium-high. Brown the sliced chicken sausage until golden. Transfer to a plate.
• Soften onion and bell pepper in the same skillet, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute.
• Pour in crushed tomatoes and chicken broth. Simmer 5 to 7 minutes until slightly thickened.
• Stir in half-and-half, Italian seasoning, red pepper flakes, salt, and black pepper. Warm through.
• Fold in spinach to wilt. Return sausage to the pan and toss to coat.
• Add drained pasta. Splash in reserved pasta water and toss until glossy and saucy.
• Turn off heat. Stir in Parmesan and basil. Taste and adjust seasoning, then serve hot.

Notes

Variation: Swap spinach for chopped kale or add sautéed mushrooms. Prefer it lighter? Skip the half-and-half and use extra broth. For extra richness, finish with a pat of butter.

Storage: Refrigerate in an airtight container up to 4 days. Reheat gently with a splash of water or broth to loosen the sauce.

This recipe is an original creation inspired by classic Easy Chicken Sausage Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.