Italian Chicken Sausage Pasta
This quick and flavorful Italian Chicken Sausage Pasta combines juicy chicken sausage, garlic, tomatoes, and spinach in a light, creamy sauce — the perfect balance of comfort and freshness in one skillet meal.
Equipment
- large skillet
- large pot for pasta
- wooden spoon
- colander
- measuring cups and spoons
Ingredients
- 8 oz penne or rigatoni pasta
- 1 tbsp olive oil
- 1 lb Italian chicken sausage, casings removed
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/3 cup heavy cream or half-and-half
- 2 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- to taste salt and black pepper
- for garnish fresh basil or parsley
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken sausage and cook 5–7 minutes, breaking it up with a spoon, until browned and cooked through.
- Add minced garlic and red pepper flakes; sauté 1 minute until fragrant.
- Pour in diced tomatoes and chicken broth. Stir and simmer for 5 minutes to combine flavors.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until sauce is creamy and smooth.
- Add spinach and stir until wilted. Season with salt and pepper to taste.
- Toss cooked pasta with the sauce, adding reserved pasta water as needed to loosen. Garnish with basil or parsley and serve hot.
Notes
Use spicy or sweet Italian chicken sausage depending on your taste. For extra creaminess, add a splash of heavy cream or a bit more Parmesan. Whole wheat or gluten-free pasta works great too. Leftovers store well for up to 3 days in the fridge — just reheat with a little water or broth to loosen the sauce.