Chicken Sausage Pasta

This Creamy Sun-Dried Tomato Chicken Sausage Pasta is one of those weeknight wonders that feels special without any of the stress. There’s something so comforting about the way the rich, savory sun-dried tomato cream sauce clings to every piece of penne. It’s a dish that tastes like it simmered for hours, but it truly comes together in just 30 minutes.

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I remember my mom making big pots of soup on Sundays, and the whole house would fill with the coziest aromas. This recipe gives me that same feeling, but on a Tuesday night! It’s my go-to when my family craves something hearty and I need something that won’t keep me tied to the stove.

The best part about this dish is how effortlessly delicious it is. The pre-cooked chicken sausage is a huge time-saver, and the flavors are so beautifully balanced between the sweet sun-dried tomatoes and the creamy Parmesan sauce. My little secret? I always use a splash of the oil from the sun-dried tomato jar to sauté the onions for an extra layer of flavor.

What You Need to Make This Recipe

The magic of this chicken sausage pasta comes from a few key ingredients, like savory pre-cooked chicken sausage and intensely flavorful sun-dried tomatoes. They create a rich, comforting sauce you’ll adore. The full ingredient list is in the recipe card below!

How to Make Chicken Sausage Pasta

Making this dish is wonderfully simple and perfect for a busy weeknight. You’ll start by cooking the pasta, and while that’s happening, you’ll brown the sausage and sauté the aromatics. Then, you’ll build that gorgeous, creamy sun-dried tomato sauce right in the same pan before tossing everything together with fresh spinach. It’s a true 30-minute meal from start to finish!

Creamy Sun-Dried Tomato Chicken Sausage Pasta

A rich and flavorful weeknight pasta dish featuring savory chicken sausage, sun-dried tomatoes, and spinach in a creamy Parmesan sauce. Ready in under 30 minutes!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz Penne Pasta or other short pasta like rigatoni or fusilli
• 1 tbsp Olive Oil
• 12 oz Pre-cooked Italian Chicken Sausage sliced into 1/2-inch rounds
• 1 medium Yellow Onion finely chopped
• 4 cloves Garlic minced
• 1/2 cup Sun-Dried Tomatoes in Oil drained and roughly chopped
• 1 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes or more, to taste
• 1 cup Low-Sodium Chicken Broth
• 1 cup Heavy Cream
• 3/4 cup Grated Parmesan Cheese plus more for serving
• 5 oz Fresh Baby Spinach about 5 packed cups
• Salt and Freshly Ground Black Pepper to taste
• 2 tbsp Fresh Parsley chopped, for garnish

Equipment

• Large Pot or Dutch Oven
• Large Skillet
• Colander
• Knife and Cutting Board

Method

 

• Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
• While the pasta is cooking, heat the olive oil in a large skillet or pan over medium-high heat. Add the sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside on a plate.
• Reduce the heat to medium. In the same skillet, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant, stirring constantly.
• Stir in the chopped sun-dried tomatoes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
• Reduce the heat to low and stir in the heavy cream. Slowly whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth and has slightly thickened.
• Add the fresh spinach to the skillet in batches, stirring until it has wilted into the sauce, about 1-2 minutes.
• Return the cooked sausage to the skillet. Add the drained pasta and toss everything together until the pasta is well-coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
• Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
Variations: Feel free to add other vegetables like mushrooms, bell peppers, or broccoli. You can also use spicy chicken sausage for an extra kick.

Pro Tips for Making This Chicken Sausage Pasta

Over the years, I’ve learned a few things that take this simple pasta from good to great. Here are my favorite tips to ensure your dish is perfect every time.

• Don’t Drain the Sun-Dried Tomatoes! The oil they’re packed in is liquid gold. Use a tablespoon of it to sauté your onions and garlic. It infuses the entire dish with a deep, sweet tomato flavor that olive oil alone can’t replicate.
• Save Your Pasta Water: Before you drain your pasta, scoop out about a cup of the starchy cooking water. As the sauce simmers, if it gets too thick, a splash of this water will help loosen it while also helping the sauce cling beautifully to the penne.
• My Secret Trick: Toast the Italian seasoning. After you sauté the onions and garlic, add the Italian seasoning and red pepper flakes to the pan and cook for just 30 seconds until fragrant. This little step blooms the spices, waking up their flavor and making the whole chicken sausage pasta taste more vibrant.
• Wilt the Spinach in Batches: Don’t dump all the spinach in at once! Add it by the handful, stirring until it just begins to wilt before adding more. This prevents the sauce from cooling down too much and ensures the spinach is perfectly incorporated.

Fun Variations / Easy Substitutions for Chicken Sausage Pasta

One of the things I love most about cooking is making a recipe my own, and this dish is so easy to adapt! Here are a few fun ways to switch things up.

• Spice It Up: If you like a little more heat, use a spicy Italian chicken sausage instead of a mild one. You can also add a bit more red pepper flakes for an extra kick. For a completely different flavor profile, you could even try this with a Cajun-style sausage, similar to the one in my Cajun Sausage Pasta.
• Add More Veggies: This is a great recipe for cleaning out the veggie drawer! Sautéed mushrooms, roasted red peppers, or even some chopped zucchini would be delicious additions. Just toss them in when you’re cooking the onions.
• Change the Creaminess: If heavy cream isn’t your thing, you can easily substitute it with half-and-half for a lighter sauce. For a dairy-free version, full-fat coconut milk from a can works beautifully and adds a subtle sweetness that pairs well with the tomatoes.
• Try Different Pasta Shapes: While I love penne for this chicken sausage pasta, feel free to use whatever you have on hand. Rigatoni, fusilli, or farfalle would all be fantastic for catching that creamy sauce.

What to Serve With Chicken Sausage Pasta

This chicken sausage pasta is a complete meal on its own, but sometimes it’s nice to have a little something extra on the side.

A simple green salad with a light vinaigrette is a perfect way to add a fresh, crisp contrast to the rich, creamy pasta. I also love serving this with some warm, crusty garlic bread for dipping into any leftover sauce on the plate—my family never lets a single drop go to waste!

How to Store Chicken Sausage Pasta

If you have leftovers, they store beautifully! Here’s how I handle it in my kitchen.

• To Store: Let the pasta cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• To Reheat: The creamy sauce will thicken up in the fridge. To bring your leftover chicken sausage pasta back to life, I recommend reheating it gently in a skillet over medium-low heat. Add a splash of chicken broth, milk, or cream to loosen the sauce and restore its creamy texture.

Nutritional Benefits

This easy chicken sausage pasta offers a satisfying balance of nutrients, with plenty of protein from the chicken sausage to keep you full and energized. Plus, the fresh spinach adds a nice boost of vitamins and minerals, making it a comforting meal you can feel good about serving your family.

FAQs

Can I use a different type of sausage?

Absolutely! Spicy Italian pork sausage, turkey sausage, or even a plant-based sausage would work wonderfully in this recipe. Just be sure to cook it through before proceeding with the sauce.

Can this dish be made dairy-free?

Yes, it can. To make this chicken sausage pasta dairy-free, simply substitute the heavy cream with full-fat canned coconut milk and use your favorite dairy-free Parmesan cheese alternative or nutritional yeast.

Is this recipe spicy?

This recipe has a very mild kick from the red pepper flakes. If you’re sensitive to heat, you can reduce the amount or omit them completely. If you love spice, feel free to add a little extra!

Can I add other vegetables to this pasta?

Of course! This is a great base for adding more veggies. Sautéed mushrooms, bell peppers, zucchini, or even some steamed broccoli would be delicious additions. Stir them in when you add the spinach.

Conclusion

This Creamy Sun-Dried Tomato Chicken Sausage Pasta is a true celebration of simple, comforting food. It’s a dish that proves you don’t need a lot of time or complicated steps to put a hearty, delicious meal on the table that your whole family will love. It has all the nostalgic warmth of a slow-cooked meal, ready in just 30 minutes. If you love cozy, creamy dishes, you might also enjoy this Creamy Tomato Pasta. I hope you love making this one as much as I do!

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