chicken and sausage pasta recipe
The Best chicken and sausage pasta recipe
Chicken and sausage pasta is a dish that has been a staple in my kitchen for years—not just because it’s delicious, but because it’s simple enough to make on busy weeknights while still feeling special. There’s something comforting about the rich, savory flavors of tender chicken and crispy sausage melding with al dente pasta, and the way it feels like a warm hug on a cold day. My kids have grown up eating it regularly, and they never seem to get tired of it, which is a rare thing with kids these days. It’s that kind of meal that makes you want to serve it again and again, whether it’s for a quick family dinner or a cozy weekend spread.
I love this recipe because it’s versatile—you can adjust the seasoning to taste, use different types of sausage, or even swap in extra veggies if you want to boost the nutrition. The health benefits are pretty solid too. Lean chicken and turkey sausage add protein without too much fat, and adding spinach or mushrooms gives it a little extra fiber and vitamins. It’s not a heavy meal, but it’s hearty enough to fill you up without feeling like a weight. Plus, the pasta itself can be made with whole wheat or chickpea flour if you’re looking to cut back on carbs. My family doesn’t even notice the difference—it just tastes like home. And honestly, there’s nothing better than a big pot of this on a lazy Sunday or after a long week, making it the perfect go-to meal for both routine and special occasions.
Creamy Chicken and Sausage Pasta
A rich, flavorful pasta dish featuring tender chicken, savory Italian sausage, and a creamy tomato-based sauce, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) fettuccine or penne pasta
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- 1 lb (450g) Italian sausage (mild or spicy)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, diced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
👨🍳Directions
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1 Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
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2 In a skillet, heat olive oil over medium heat. Add diced sausage and cook until browned (about 5 mins). Remove sausage and set aside.
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3 In the same skillet, sauté onion and garlic until soft (3 mins). Add tomato paste and cook for 1 minute. Pour in chicken broth and simmer for 5 mins. Stir in cooked sausage and set aside.
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4 In another skillet, cook diced chicken in a little oil until no longer pink (5-6 mins). Season with salt and pepper.
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5 In a large bowl, combine cooked pasta, chicken, and sausage mixture. Pour in heavy cream and mix well. Stir in mozzarella and Parmesan until melted and creamy.
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6 If needed, add reserved pasta water to loosen the sauce. Taste and adjust seasoning. Serve hot with extra grated cheese and red pepper flakes if desired.
🔧Equipment
- Large skillet
- Pot for boiling pasta
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Sausage Pasta Works
This chicken and sausage pasta recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste delicious when served, making it perfect for busy weeknights or last-minute family gatherings. The combination of tender chicken and flavorful sausage in a rich tomato sauce keeps everyone happy, and the pasta soaks up all the goodness without needing extra fuss. It’s a go-to dish for potlucks, holiday meals, or just when you want something hearty that feels special without the stress.
❓ Frequently Asked Questions About Creamy Chicken and Sausage Pasta
1. What is the best type of pasta for this chicken and sausage pasta recipe?
The best pasta for this dish is freshly made fettuccine or tagliatelle, as their wide, flat shape holds up well to the creamy sauce. If you prefer store-bought, look for high-quality penne or rotini—just avoid very small shapes like macaroni, as they can get lost in the sauce.
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2. Can I make this recipe ahead of time, and if so, how do I store it?
Yes, you can prepare the pasta and sauce separately and assemble it ahead of time. Store the cooked pasta and sauce in airtight containers in the fridge for up to 3 days. When ready to serve, reheat the sauce gently (no boiling) and mix it with the pasta just before eating to prevent the chicken from drying out.
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3. What kind of sausage should I use, and how do I avoid overcooking it?
Use Italian sausage (mild or spicy) or Italian sausage crumbles for the best flavor. To avoid overcooking, cook the sausage in a large skillet over medium-low heat, breaking it up with a spoon and adding a splash of broth or water if needed. Remove it from the pan once it’s browned but still slightly pink inside (about 6–8 minutes for cooked sausage).
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4. How do I make this recipe vegetarian or vegan?
To make it vegan, replace the chicken and sausage with crumbled tempeh, mushrooms, or jackfruit. For a vegetarian version, swap the sausage for Italian-style crumbled bacon or smoked tofu. Use a vegan cream cheese or cashew-based sauce instead of dairy. For extra richness, blend tofu or mushrooms into the sauce for a hearty, meaty texture.
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5. Why does my pasta sometimes turn out mushy, and how can I prevent it?
Mushy pasta usually happens when it’s overcooked or soaked in too much sauce. To avoid this: – Cook pasta in salted water until al dente (one minute less than package instructions). – Drain it well and rinse with cold water if you’re adding a lot of sauce to prevent sogginess. – Stir the sauce gently while heating to avoid breaking down the pasta’s structure. If needed, add a splash of pasta water to help bind the sauce without overcooking the noodles.
