Creamy Chicken Sausage Pasta
This creamy chicken sausage pasta recipe is the perfect pasta dish for a busy weeknight. Made with lean chicken sausage, a creamy tomato sauce, and broccoli, it’s full of flavor and the perfect way to sneak veggies into a comforting meal. The whole family will enjoy this one!For the creamiest sauce, reserve a cup of pasta water before draining—it helps bind everything together perfectly!
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Servings: 5 servings
INGREDIENTS
- 12 ounces penne pasta gluten-free pasta if needed
- 1 Tablespoon olive oil
- 12 ounces (4 links) Italian chicken sausage sliced into 1/2-inch rounds
- 1 Tablespoon unsalted butter or more olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- Pinch of red pepper flakes
- 3 Tablespoons tomato paste
- 24 ounces Marinara sauce I used Rao’s
- 1 cup heavy cream coconut cream, or cashew cream
- 3 cups broccoli florets chopped small (1 large head of broccoli)
- 1/2 teaspoon kosher salt
- To Serve: Freshly grated parmesan cheese, fresh basil, fresh thyme
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. When it’s done, reserve 1 cup of pasta water then drain. Do not rinse the pasta.12 ounces penne pasta
- While the pasta is cooking, make the pasta sauce. Heat the olive oil in a large pan over medium-high heat. Once it’s hot and shimmering, add the chicken sausage and cook, stirring frequently, for 4-5 minutes, or until it’s heated through and browned on each side. Transfer it to a clean plate or cutting board.1 Tablespoon olive oil, 12 ounces (4 links) Italian chicken sausage
- Add the butter to the same skillet over medium heat and stir to melt. Add the onion and cook for 2-3 minutes, until translucent. Add the garlic, Italian seasoning, and red pepper flakes and cook and soften until the garlic is fragrant, 1-2 minutes.1 Tablespoon unsalted butter, 1 small yellow onion, 3 cloves garlic, 2 teaspoons Italian seasoning, Pinch of red pepper flakes
- Stir in the tomato paste, marinara, and cream and stir until smooth. Add the broccoli florets and stir to coat it in the sauce. Simmer the sauce and broccoli for 5 minutes or until it reduces and thickens to your liking. Adjust the heat if it’s starting to boil beyond a gentle bubble around the edges.3 Tablespoons tomato paste, 24 ounces Marinara sauce, 1 cup heavy cream, 3 cups broccoli florets
- Season with salt and pepper to taste. Stir in the pasta and cooked sausage until combined and the sauce is coating the pasta. Add a splash of the reserved pasta water if the sauce gets too thick. Serve with parmesan cheese and fresh herbs.1/2 teaspoon kosher salt
Notes
Sausage. My favorite chicken sausage is Aidelle's, Al Fresco, or Good and Gather from Target. I like to use an Italian sausage for extra flavor.
Penne Pasta. You can also use another shortcut pasta like Rotini or Rigatoni. We tested this with Jovial gluten-free penne pasta and it was delicious. Most gluten-free pastas come in a 12-ounce package. You can use a full 16-ounce package of pasta (the size of most regular pasta packages), but you may need to add chicken broth to thin out the sauce.
Broccoli. You can swap the broccoli for 3 ounces of fresh chopped spinach or 1 chopped zucchini.
Storage. Store leftovers in the fridge in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium-low heat with a splash of broth or cream.
Freeze: Not recommended due to the creamy sauce, which may separate.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 67g | Protein: 26.2g | Fat: 31.3g | Cholesterol: 93.9mg | Sodium: 116.5mg | Fiber: 5.5g | Sugar: 8.8g | Vitamin A: 176.7IU | Vitamin C: 52.4mg
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