Our Chicken Sausage Pasta is one of the go-to dinners we make when we want something hearty, flavorful, and simple. It comes together quickly with simple ingredients and is perfect for busy weeknights.
Our favorite thing in this recipe is the savory chicken sausage. Pair that with a rich cream sauce and tender pasta and the whole family is in love. This is one we keep in rotation because it is simple and always a hit.
If you love this recipe, be sure to try Sausage Penne Pasta, Chicken Alfredo, Baked Ziti, and Spaghetti Bake.
Why we think you’ll love it:
- Quick weeknight meal. The best part is that it comes together with little cleanup, requires few ingredients, and doesn’t take much time.
- Creamy and flavorful. A rich sauce coats every bite of pasta and sausage. It’s creamy, hearty, and always a hit.
- Silky sauce in minutes. Heavy cream and Parmesan thicken quickly into a smooth sauce.
- Flavor built in. Italian chicken sausage seasons the whole dish with minimal effort.
Chicken Sausage Pasta Ingredients
- Bow tie pasta about 1½ cups (12 ounces): Holds the creamy sauce well and adds a fun texture to the dish. Any similar-sized pasta can work. You can also use gluten-free pasta.
- Olive oil (2 tablespoons): Helps cook the sausage and adds a light richness.
- Italian style chicken sausage sliced into rounds (2 twelve ounce links): Adds savory flavor with a lighter option than traditional pork sausage.
- Minced garlic (2 teaspoons): Brings bold flavor and depth to the sauce.
- Italian stewed tomatoes drained and chopped (1½ to 2 cans, 14.5 ounces each): Adds texture and a slightly sweet, tangy flavor that balances the cream.
- Salt (1 teaspoon): Enhances all the flavors in the dish.
- Dried basil (½ teaspoon): Adds a subtle herb flavor that complements the tomatoes and sausage.
- Crushed red pepper flakes optional (½ teaspoon): Adds a little heat for those who like a bit of spice.
- Heavy whipping cream (1½ cups): Creates a rich, smooth sauce that coats the pasta.
- Parmesan cheese shredded divided (1 cup): Melts into the sauce for extra flavor and is also used as a topping. Freshly grated works best. Substitute Parmesan for a blend of provolone, fontina, Romano, and Asiago cheeses.
How to Make Chicken Sausage Pasta
PASTA. Cook pasta according to package directions.
SAUSAGE. Heat a large skillet to medium heat and add olive oil. Once warm, add sliced chicken sausage and garlic and cook for 2-3 minutes. Remove from heat and set aside on a plate.
Add the tomatoes, salt, basil, and pepper flakes to the large skillet and cook over medium heat for 2-3 minutes.
SAUCE. Stir in the cream and ½ cup shredded Parmesan cheese. Bring to a boil over medium heat.
COOK. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.
COMBINE + SERVE! Drain the pasta and toss it into the cream mixture. Mix in sliced chicken sausage or top pasta with sausage and serve warm.
Garnish with the remaining ½ cup of parmesan cheese.
Kristyn’s Recipe Tips
- Do not overcook the pasta, so it stays firm when mixed with the sauce.
- Use pre-cooked chicken sausage for quicker prep and easy slicing.
- Use preferably Italian style. Other flavors like cajun spice can work, but stay away from apple sausage for this recipe.
- Add spinach or mushrooms for extra veggies.
- Stir frequently while simmering to keep the sauce smooth and creamy.
- This pasta stores well in the fridge for up to 3 days and reheats easily.
- Add vegetables such as zucchini, bell peppers, mushrooms, or spinach in Step 2.
Chicken Sausage Pasta Recipe
Video
Ingredients
- 12 ounces bow tie pasta, about 1 ½ cups
- 2 tablespoons olive oil
- 2 (12-ounce) links Italian style chicken sausage, sliced into rounds
- 2 teaspoons minced garlic
- 1½-2 (14.5-ounce) cans Italian stewed tomatoes, drained and chopped
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, optional
- 1½ cups heavy whipping cream
- 1 cup shredded parmesan cheese, divided
Instructions
- Cook pasta according to package directions.
- Heat a large skillet to medium heat and add olive oil. Once warm, add sliced chicken sausage and garlic and cook for 2-3 minutes. Remove from heat and set aside on a plate.
- Add the tomatoes, salt, basil, and pepper flakes to the large skillet and cook over medium heat for 2-3 minutes.
- Stir in the cream and ½ cup shredded Parmesan cheese. Bring to a boil over medium heat.
- Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.
- Drain the pasta and toss them into the cream mixture. Mix in sliced chicken sausage or top pasta with sausage and serve warm.
- Garnish with the remaining ½ cup of parmesan cheese.
Notes
- Do not overcook the pasta, so it stays firm when mixed with the sauce.
- Use pre-cooked chicken sausage for quicker prep and easy slicing.
- Use preferably Italian style. Other flavors like cajun spice can work, but stay away from apple sausage for this recipe.
- Add spinach or mushrooms for extra veggies.
- Stir frequently while simmering to keep the sauce smooth and creamy.
- This pasta stores well in the fridge for up to 3 days and reheats easily.
- Add vegetables such as zucchini, bell peppers, mushrooms, or spinach in Step 2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Allow leftover pasta with chicken sausage to cool and place them in an airtight container in the refrigerator for 3-4 days.
Reheat in the microwave or in a skillet on the stove. The pasta may have absorbed some of the liquid so feel free to add more milk before heating.
To make ahead of time or freeze leftovers, cool Italian chicken sausage pasta before pouring it into an airtight freezer-safe container. Freeze for up to 4 months.
To reheat. Thaw and heat on the stove over low heat stirring constantly. Add a small amount of milk to revitalize the sauce.
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This recipe was first shared July, 2023.
My family doesn’t like chunky tomatoes, can tomato sauce be substituted?
It was good! Easy to alter to your liking. We added mushrooms and zucchini and switched up the cheese, because we didn’t have Parmesan. Overall, I’d make it again!
I make this all the time and it is delicious except I dont use chicken sausage just sweet Italian sausage. I actually clicked on it because I thought it was Chicken AND sausage and pasta and sounded tasty. This is one of my favorites though. If you read this you should try it. I increase the heavy cream and broth a bit too, I like it as creamy as I can get it to be as it holds everything together then.
Thanks for sharing! I’m so glad you love the recipe. I’m sure it would be delicious with Italian sausage too.