Tired of the same old weeknight dinners? I get it. You want something that tastes amazing but doesn’t take hours to make.
This chicken and sausage pasta is your answer. It’s a one-pan wonder that’s packed with flavor and comes together faster than you think.
Forget boring pasta nights. Let’s make something you’ll actually crave.
Why This Recipe Works
This isn’t just another pasta dish. The sausage adds a savory, spicy kick that plain chicken can’t match.
The creamy tomato sauce coats every piece of pasta perfectly. It’s comfort food that feels a little fancy.
Best of all, it’s simple. You don’t need to be a pro chef to get this right.
Recipe at a Glance
| Prep Time | Cook Time | Servings |
|---|---|---|
| 10 mins | 25 mins | 4-6 |
What You’ll Need
Here are the simple ingredients for this dish. Nothing too crazy.
- 1 lb penne pasta
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools You’ll Use
You probably have all this stuff already.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
How to Make Chicken and Sausage Pasta
Follow these steps and you can’t go wrong.
Step 1: Cook the pasta according to package directions until it’s al dente. Drain it, but save about one cup of the pasta water.
Step 2: While the pasta cooks, heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
Step 3: Add the chicken chunks to the pot. Cook until they are no longer pink. Remove the sausage and chicken and set them aside.
Step 4: In the same pot, add the chopped onion. Cook for a few minutes until it softens. Then, add the minced garlic and cook for one more minute until you can smell it.
Step 5: Pour in the crushed tomatoes and add the dried oregano. Bring it to a simmer and let it cook for about 10 minutes.
Step 6: Stir in the heavy cream and Parmesan cheese. Season with salt and pepper. Let the sauce thicken up a bit.
Step 7: Add the cooked sausage, chicken, and drained pasta back to the pot. Stir everything together until the pasta is coated in sauce.
Step 8: If the sauce is too thick, add a splash of the reserved pasta water until it’s the consistency you like.
Step 9: Serve hot, topped with fresh parsley and extra Parmesan.
Flavor Profile Breakdown
| Component | Flavor Contribution |
|---|---|
| Sausage | Savory, Spicy |
| Chicken | Hearty Protein |
| Tomato | Tangy, Rich |
| Cream | Smooth, Creamy |
Pro Tips
I’ve made this dish a hundred times. Here are a few things I’ve learned.
- Don’t Overcook the Pasta: Cook it just until al dente. It will finish cooking in the sauce, and you don’t want mushy pasta.
- Get a Good Sear: Really let the sausage and chicken brown. Those little brown bits in the bottom of the pan are pure flavor.
- Save Your Pasta Water: That starchy water is liquid gold. It helps the sauce stick to the pasta and gives it a silky texture.
- Use Fresh Parmesan: Avoid the stuff in the green can. A block of fresh Parmesan cheese melts better and tastes so much richer.
Substitutions and Variations
Feel free to play around with this recipe.
- Sausage: Use spicy Italian sausage for a kick, or a mild sweet sausage if you prefer. Turkey sausage also works well.
- Pasta: Any short pasta shape will do. Ziti, rigatoni, or rotini are great choices.
- Veggies: Add some spinach or chopped bell peppers with the onion for extra nutrients.
- Spice: A pinch of red pepper flakes with the garlic will add some heat.
Make-Ahead Tips
You can prep some parts of this dish ahead of time to make dinner even faster.
Chop your onion and mince your garlic and store them in an airtight container in the fridge for up to two days. You can also cut the chicken ahead of time.
Nutrition and Diet Swaps
You can easily adjust this recipe to fit different needs.
For a lighter version, use half-and-half or whole milk instead of heavy cream. You can also use whole wheat pasta for more fiber.
To make it gluten-free, just use your favorite gluten-free pasta.
Meal Pairing Suggestions
This pasta is a full meal on its own, but it’s great with a few simple sides.
| Side Dish | Wine Pairing |
|---|---|
| Simple Green Salad | Chianti |
| Garlic Bread | Pinot Grigio |
| Roasted Broccoli | Medium-Bodied Red |
Leftovers and Storage
Leftovers are one of the best parts of this meal.
Store any extra pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, you can microwave it or warm it in a skillet over low heat. Add a splash of water or milk if the sauce seems too thick.
Frequently Asked Questions
Q1. Can I freeze this dish?
Ans: I don’t recommend it. Cream-based sauces can separate when they’re frozen and thawed, making the texture grainy.
Q2. My sauce is too thin. How can I fix it?
Ans: Just let it simmer for a few more minutes on the stove. The extra time will help it reduce and thicken up.
Q3. Can I use chicken thighs instead of breasts?
Ans: Absolutely. Chicken thighs have more flavor and will stay very tender. Just make sure they are boneless and skinless.
Wrapping Up
This Chicken and Sausage Pasta is a real crowd-pleaser. It’s easy enough for a Tuesday night but tasty enough for company.
Now it’s your turn to get in the kitchen.
Give this recipe a try and let me know how it goes in the comments. I’d love to hear about any changes you made
