Chicken Sausage Pasta Skillet (Quick + Easy!)
Chicken Sausage Pasta is a one-pot, 30-minute dinner that can be customized using your favorite flavor of chicken sausage and any optional veggies you wish to add in!
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If you enjoy yummy pasta dinners, you'll also love Easy Carbonara, Stuffed Shells with Meat, and Chicken Orzo Bake!
I find that chicken sausage is a great ingredient to keep in the freezer for speedy, last-minute dinners...primarily because it can be thawed so quickly! And while my most-frequently-made chicken sausage meal over the years has undoubtedly been my Sheet Pan Chicken Apple Sausage Recipe, I recently came up with this Chicken Sausage Pasta Skillet as a way to change things up.
And boy is it tasty and versatile!
Ingredients
Chicken Sausage Pasta is made with common ingredients...and it's highly customizable!
- Chicken sausage. Your sausage should be smoked or otherwise fully cooked, but the flavor is up to you! Chicken sausage comes in a bazillion flavors these days, and whichever one you decide to use will dictate the ultimate flavor of your Chicken Sausage Pasta. This recipe is customizable to just about any type of chicken sausage that you enjoy and wish to use. Furthermore, the recipe will work with 4, 5, or 6 links of sausage, depending on the size of the package that you buy (Costco, for example, carries packages with extra links). Of course, keep in mind that using a larger package of sausage will result in a more sausage-heavy pasta. 😉
- Garlic. Minced.
- All-purpose flour. To thicken the sauce.
- Corkscrew pasta. Such as fusilli or rotini. I like the way the sauce settles into the nooks and cranies of corkscrew pasta, but penne or bowtie pasta could be substituted as well. Also, gluten-free pasta (I've had great luck with chickpea pasta!) along with gluten-free flour (in place of the all-purpose flour) can be substituted if you'd like to make this recipe gluten-free.
- Chicken broth. Use low-sodium broth or stock to have more control over the ultimate saltiness of your dish, particularly if your chicken sausage is salty.
- Half-and-half. To give the sauce creamy richness. Feel free to substitute any type of milk for a lighter sauce or heavy cream for an extra decadent sauce.
- Herbs. Another opportunity for customization! The dried herb(s) you add to this recipe will be dependent on the type of chicken sausage that you use.
- Dried parsley has a pretty neutral flavor and will complement most flavors of chicken sausage, especially the crazier ones (pineapple + bacon, anyone?).
- If your chicken sausage is Italian flavored (sweet or spicy), I’d use Italian seasoning in place of the parsley.
- I’ve also used dried basil before to pair with a basil + cracked pepper chicken sausage.
- However, if you’d like to use a stronger herb in place of the parsley (such as oregano, rosemary, or thyme), you should start with ½ teaspoon and then adjust to taste.
- And as always, dried herbs are three times more potent than fresh...so if you have fresh herbs to include, you can use extra (about three times the amount of dried)!
- Garlic powder + onion powder. For extra flavor. These are likely to go well with just about any flavor of chicken sausage. 🙂
- Freshly grated Parmesan. Again, if Parmesan does not complement the flavor of your chosen chicken sausage, you can opt to stir in ½ to 1 cup of a different type of shredded cheese.
- Salt + freshly ground black pepper. To taste.
How to Make Chicken Sausage Pasta
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
This Chicken Sausage Pasta Skillet can be on your table in under 30 minutes!
- Coat a large pot or skillet with oil and set over medium-high heat. Add your sliced chicken sausage and cook until browned on both sides.
- Reduce the heat, add the garlic, and stir continuously for 30 seconds. Sprinkle the flour over the sausage and mix it in, stirring continuously for 30 seconds longer.
- Pour the chicken broth and the half-and-half into the pot and then add the pasta. Sprinkle with parsley (or whatever dried herbs you're using), garlic powder, and onion powder.
- Stir to combine the ingredients, increase the heat to high, and bring to a boil. Stir again, reduce the heat, and cover. Simmer for 10 minutes, stirring occasionally, or until the pasta is tender. You can remove the lid and increase the heat for the last couple minutes if you wish to reduce the liquid further.
- Turn off the heat and stir in the Parmesan. Season with salt (if needed) and freshly ground pepper, to taste.
ENJOY!
Adding Veggies
Feel free to incorporate optional veggies into this Chicken Sausage Pasta recipe. A few ideas...
❤︎ Sauté a diced onion, bell pepper, or sliced mushrooms until tender before adding the sausage to the skillet.
❤︎ Stir in can of (drained) diced tomatoes or some frozen veggies at the same time as the pasta.
❤︎ Stir in several handfuls of baby spinach at the end of the recipe when you add the Parmesan.
Leftovers
Leftovers of this Chicken Sausage Pasta Skillet can be stored in an airtight container in the fridge for three to four days.
To reheat, you can zap an individual serving in the microwave. Or you can reheat leftovers in a skillet over medium-low heat.
Either way, you'll want to stir in a splash of liquid (broth, milk, half-and-half, etc.) since a lot of the sauce will have gotten absorbed into the pasta while chilling.
Chicken Sausage Pasta is truly a quick and easy dinner that you can make your own!
Use your favorite plain or fancy flavor of sausage.
Incorporate (or don't) your favorite veggies.
Switch up the herbs.
Add your favorite cheese.
The variations are endless. Have fun experimenting and come back to let me know your favorite flavor combo!
More Quick Skillet Dinners
Chicken Sausage Pasta Skillet (Quick + Easy!)
Ingredients
- 1 to 2 tablespoons oil
- 1 package smoked/fully cooked chicken sausage (12 to 18 ounces/4 to 6 sausage links), sliced into ½-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 ounces dry corkscrew pasta, such as rotini or fusilli
- 4 cups low-sodium chicken broth
- ½ cup half-and-half
- 1 teaspoon dried parsley OR Italian seasoning OR basil, depending on the flavor of your sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup freshly grated Parmesan
- Salt and freshly ground pepper, to taste
Instructions
- Pour just enough oil to swirl and coat a Dutch oven or large, deep skillet set over medium to medium-high heat.
- Add the sliced chicken sausage to the pot or pan. Cook, stirring occasionally, for 4 to 6 minutes or until nicely browned on both sides.
- Reduce the heat to low. Add the minced garlic and stir continuously for 30 seconds. Sprinkle the flour over the sausage and mix it in, stirring continuously for 30 seconds longer.
- Pour the chicken broth and the half-and-half into the pot and add the pasta. Sprinkle with the parsley (or other dried herb), garlic powder, and onion powder. Stir to combine the ingredients, increase the heat to high, and bring to a boil. Stir well, reduce the heat to a simmer, and cover. Cook for 10 minutes, stirring occasionally, or until the pasta is tender. You can remove the lid and increase the heat for the last couple minutes if you wish to reduce the liquid further, but be sure to continue stirring so the pasta doesn’t stick to the bottom.
- Turn off the heat and stir in the Parmesan. Season with salt (if needed) and freshly ground pepper, to taste.
Equipment Needed
Notes
- Chicken sausage is sold in different flavors and different sized packages. This recipe will work with 4, 5, or 6 links of sausage, depending on the size of the package that you buy (Costco, for example, carries packages with extra links). Of course, keep in mind that using a larger package of sausage will result in a more sausage-heavy pasta. 😉
- Make sure you buy smoked or fully cooked chicken sausage, not raw/uncooked chicken sausage. The brand/flavor of chicken sausage that you use will dictate the overall flavor and saltiness of this recipe. Fully cooked chicken sausage is sold in a multitude of flavors and you can find it at most grocery stores. This recipe is customizable to just about any type of chicken sausage that you wish to use.
- The dried herb you add to this recipe will be dependent on the type of chicken sausage that you use. Dried parsley has a pretty neutral flavor and will complement most flavors of sausage, especially the crazier ones (for example, pineapple + bacon). If your chicken sausage is Italian flavored (sweet or spicy), I’d use Italian seasoning in place of the parsley. I’ve also used dried basil before to pair with a basil + cracked pepper chicken sausage. However, if you’d like to use a stronger herb in place of the parsley (such as oregano, rosemary, or thyme), you may want to start with ½ teaspoon and then adjust to taste.
- Similarly, if Parmesan does not complement the flavor of your chicken sausage, you can opt to stir in ½ to 1 cup of a different type of shredded cheese.
- Feel free to incorporate optional veggies into this dish. Sauté a diced onion, bell pepper, or sliced mushrooms until tender before adding the sausage to the skillet. Stir in can of (drained) diced tomatoes or some frozen veggies at the same time as the pasta. Or stir in several handfuls of baby spinach at the end of the recipe when you add the Parmesan.
- Leftovers of this Chicken Sausage Pasta Skillet can be stored in an airtight container in the fridge for three to four days. To reheat, microwave an individual serving OR cook (some or all of the leftovers) in a skillet over medium-low heat, stirring frequently, until heated through. Either way, stir in a splash of liquid (broth, milk, half-and-half, etc.) since a lot of the sauce will have gotten absorbed into the pasta while chilling.
