19 Healthy Chicken Sausage and Pasta Recipes

Weeknight dinners just got a whole lot easier—and tastier. These 19 healthy chicken sausage and pasta recipes are perfect for busy evenings when you want something comforting, quick, and packed with flavor. From one-pot wonders to skillet meals, there’s a dish here for every craving. Let’s dig in!

One-Pan Lemon Garlic Chicken Sausage and Spinach Pasta

Busy weeknights call for quick dinners that don't skimp on flavor. This one-pan lemon garlic chicken sausage and spinach pasta delivers bold taste with minimal cleanup. All cooked in a single skillet, it's a weeknight win.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 12 ounces chicken sausage, sliced into rounds (Italian or sun-dried tomato work well)
• 4 cloves garlic, minced (fresh is best)
• 1 cup low-sodium chicken broth (or vegetable broth)
• Juice of 1 lemon (about 2 tablespoons)
• 8 ounces whole wheat penne pasta (or regular penne)
• 3 cups fresh spinach, packed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup grated Parmesan cheese (freshly grated recommended)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced chicken sausage in a single layer and cook without stirring for 3-4 minutes until browned. Flip and cook another 3 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. (Tip: don't let garlic burn, or it will turn bitter.)
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds flavor.
5. Add whole wheat penne and 2 cups water (or enough to just cover the pasta). Bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. (Tip: check the pasta package for exact cook time, as whole wheat may vary.)
7. Stir in fresh spinach and cook for about 2 minutes, until wilted. (Tip: add spinach in batches if the skillet is full.)
8. Return the cooked sausage to the skillet. Add salt, black pepper, and red pepper flakes if using. Stir to combine and heat through, about 1 minute.
9. Remove from heat. Sprinkle with Parmesan cheese and serve immediately.

Vibrant lemon and garlic brighten every bite, while the spinach adds a fresh note. The whole wheat pasta gives a hearty texture that stands up to the sauce. Serve with crusty bread to soak up any remaining juices – if there are any left.

Spicy Arrabbiata Chicken Sausage and Penne

This spicy arrabbiata chicken sausage and penne delivers bold flavor fast. The heat from red pepper flakes pairs perfectly with savory sausage. Ready in under 30 minutes, it's a weeknight winner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken sausage (preferably Italian-style, sliced into rounds)
• 4 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tsp red pepper flakes (adjust to taste)
• 1 (28 oz) can crushed tomatoes
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• 1 lb penne pasta
• Fresh basil or parsley (for garnish, optional)
• Grated Parmesan cheese (for serving, optional)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions (about 11 minutes). Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Transfer to a plate.
3. Reduce heat to medium. Add 1 tbsp olive oil if needed. Add minced garlic and cook until fragrant, about 30 seconds (don't let it burn).
4. Stir in tomato paste and red pepper flakes. Cook for 1 minute to deepen the flavor.
5. Pour in crushed tomatoes. Season with salt and black pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
6. Return sausage to skillet. Add drained penne and toss to coat. If too thick, stir in some reserved pasta water (about 1/2 cup) to loosen the sauce.
7. Serve topped with fresh basil and grated Parmesan.

Just a bite reveals the perfect balance of spicy, savory, and hearty. The sausage adds a juicy pop, while the penne soaks up every drop of sauce. Serve with crusty bread to mop up the bowl.

Creamy Sun-Dried Tomato Chicken Sausage Pasta

Make this Creamy Sun-Dried Tomato Chicken Sausage Pasta in under 30 minutes. It's a weeknight winner with rich, tangy sauce.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz fusilli pasta (or any short pasta)
• 1 tbsp olive oil (or oil from sun-dried tomato jar)
• 12 oz chicken sausage, sliced (or Italian sausage)
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup sun-dried tomatoes (in oil), drained and chopped
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup chicken broth (low-sodium)
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Add fusilli and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining. Tip: Don't overcook; pasta will continue cooking in sauce.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Remove sausage and set aside.
3. In the same skillet, add garlic and onion. Sauté until onion is translucent, about 2 minutes. Tip: Scrape up any browned bits for extra flavor.
4. Stir in chopped sun-dried tomatoes and cook for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Cook for 2-3 minutes, stirring occasionally, until sauce slightly thickens.
6. Return cooked sausage to the skillet. Add cooked fusilli and Parmesan cheese. Toss everything together until cheese melts and sauce coats pasta. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency. Tip: Freshly grated Parmesan melts best.
7. Season with salt, pepper, and red pepper flakes if using. Serve immediately.

Garnish with fresh basil and extra Parmesan for a burst of flavor. The creamy sauce clings perfectly to the fusilli spirals. Serve with a crisp side salad for a complete meal.

Broccoli Rabe and Chicken Sausage Orecchiette

For a quick weeknight dinner, this Broccoli Rabe and Chicken Sausage Orecchiette delivers bold flavors in under 30 minutes. The bitterness of broccoli rabe pairs perfectly with savory chicken sausage and garlic olive oil.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz orecchiette pasta
• 1 lb chicken sausage (casings removed if links)
• 1 bunch broccoli rabe, trimmed and chopped
• 4 cloves garlic, thinly sliced
• 3 tbsp olive oil (or any neutral oil)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente per package directions. Reserve 1 cup pasta water before draining.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken sausage and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and sliced garlic. Cook stirring for 30 seconds until fragrant. Stir in red pepper flakes.
4. Add broccoli rabe to skillet. Season with salt and pepper. Cook, stirring occasionally, until wilted and tender, about 4-5 minutes. Add a splash of pasta water if needed to prevent drying.
5. Return sausage to skillet. Add drained orecchiette and 1/2 cup reserved pasta water. Toss to combine. Add more pasta water if needed for a saucy consistency.
6. Remove from heat. Stir in Parmesan cheese. Serve immediately.

Each bite offers a satisfying contrast of tender pasta, crispy sausage, and slightly bitter greens. The garlicky olive oil ties it all together. For extra kick, drizzle with chili oil before serving.

Low-Carb Zucchini Noodles with Chicken Sausage Marinara

Omit the pasta and grab your spiralizer. This low-carb zucchini noodle dish swaps in chicken sausage and a quick marinara for a satisfying meal that won't weigh you down.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Zucchini Noodles and Sausage

• 4 medium zucchini (spiralized into noodles)
• 1 tbsp olive oil (or avocado oil)
• 12 oz chicken sausage (sliced into rounds)
• 2 cloves garlic (minced)

For the Marinara

• 1 can (14.5 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken sausage slices and cook until browned, about 4 minutes, flipping once.
3. Remove sausage from skillet and set aside.
4. In the same skillet, add garlic and cook for 30 seconds until fragrant.
5. Pour in crushed tomatoes, oregano, salt, and pepper.
6. Bring to a simmer and cook for 5 minutes, stirring occasionally. (Tip: If sauce is too thick, add a splash of water.)
7. Add zucchini noodles to the sauce and toss gently to coat. (Tip: Do not overcook; zucchini noodles should remain al dente, about 2-3 minutes.)
8. Return sausage to the skillet, toss to combine, and heat through for 1 minute.
9. Remove from heat and stir in fresh basil. (Tip: Basil adds brightness; add just before serving.)

Just a few minutes of cooking keeps the zucchini noodles crisp-tender, contrasting nicely with the savory sausage. Serve with extra basil or a sprinkle of Parmesan if you're not strictly dairy-free.

Pesto Chicken Sausage and Cherry Tomato Pasta

Craving a quick weeknight dinner that feels fancy? This pesto chicken sausage and cherry tomato pasta comes together in under 30 minutes with bold flavors.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta

• 8 oz whole wheat bowtie pasta
• 1 tbsp olive oil
• 12 oz pre-cooked chicken sausage (sliced into rounds)
• 2 cups cherry tomatoes (halved)
• 2 cloves garlic (minced)
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water (plus more as needed)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook whole wheat bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. (Tip: Save pasta water to adjust sauce consistency.)
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced chicken sausage. Cook, stirring occasionally, until browned on both sides, about 4-5 minutes. (Tip: Use pre-cooked sausage to speed up.)
3. Reduce heat to medium. Add cherry tomatoes and minced garlic. Cook for 2-3 minutes until tomatoes soften and blister. Season with salt and black pepper. (Tip: Don’t overcrowd the skillet; work in batches if needed.)
4. Add basil pesto and 1/4 cup reserved pasta water to the skillet. Stir to combine and create a sauce. Bring to a simmer.
5. Add drained pasta to the skillet. Toss everything together until well coated. If too dry, add more pasta water 1 tbsp at a time. (Tip: Taste and adjust seasoning.)
6. Serve immediately, topped with grated Parmesan cheese if desired.

Herby pesto coats every bite, while the juicy tomatoes and savory sausage keep it hearty. Serve with a side salad or crusty bread to round out the meal. This dish is perfect for meal prep—just reheat with a splash of water.

Chicken Sausage and Spinach Stuffed Shells

A hearty twist on classic stuffed shells, this recipe uses chicken sausage and spinach for a lighter but still satisfying meal. The combination of creamy ricotta and savory sausage fills each jumbo shell perfectly. Ready in under an hour, it's a weeknight winner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Shells

• 12 oz jumbo shell pasta (about 20-24 shells)
• 1 tbsp salt (for pasta water)

For the Filling

• 1 tbsp olive oil
• 1 lb chicken sausage (casings removed, or use ground chicken sausage)
• 1/2 cup finely chopped onion (about 1 medium)
• 3 cloves garlic, minced
• 5 oz fresh spinach (about 5 cups packed)
• 15 oz whole milk ricotta cheese
• 1 cup shredded mozzarella cheese (divided, 1/2 cup for filling, 1/2 cup for topping)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)

For the Sauce & Assembly

• 24 oz marinara sauce (about 3 cups)
• 1/4 cup chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add 1 tbsp salt. Cook jumbo shells according to package directions until al dente (about 9-10 minutes). Drain and rinse with cold water to stop cooking. Keep shells in a single layer on a baking sheet to prevent sticking.
3. While shells cook, heat olive oil in a large skillet over medium-high heat. Add chicken sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Transfer to a bowl with a slotted spoon, leaving drippings in the pan.
4. Reduce heat to medium. Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
5. Add spinach to the skillet in handfuls, stirring until wilted (about 2 minutes). Remove from heat and let cool slightly.
6. In a large bowl, combine cooked sausage, spinach-onion mixture, ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
7. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
8. Stuff each jumbo shell with about 2 tablespoons of the filling. Use a small spoon or piping bag for neatness. Arrange stuffed shells in the dish, seam side up, in a single layer.
9. Pour remaining marinara sauce over the shells, spreading to cover evenly. Sprinkle with remaining 1/2 cup mozzarella.
10. Cover dish tightly with foil. Bake for 30 minutes. Remove foil and bake another 10-15 minutes until sauce is bubbly and cheese is melted and lightly golden.
11. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
12. Tip: For a creamier texture, add a splash of heavy cream to the ricotta mixture.
13. Tip: To avoid tough shells, do not overstuff – each shell should be filled but not bulging.
14. Tip: If the sauce thickens too much while baking, add a splash of water or more marinara before covering.

Perfectly portioned and packed with protein, these stuffed shells offer a creamy, savory bite with every forkful. Serve with a simple green salad or crusty garlic bread to soak up the extra marinara. They also reheat beautifully for next-day lunches.

Thai Peanut Chicken Sausage and Rice Noodles

Once you taste this Thai Peanut Chicken Sausage and Rice Noodles, you'll crave it weekly. It's a fast, flavor-packed meal that beats takeout.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/3 cup creamy peanut butter (use natural for best flavor)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sambal oelek (or sriracha, adjust heat)
• 1 tablespoon brown sugar (packed)
• 1 teaspoon sesame oil (toasted preferred)
• 1/4 cup hot water (to thin sauce)

For the Noodles and Sausage

• 8 ounces dried rice noodles (flat, like pad thai style)
• 1 tablespoon vegetable oil (or any neutral oil)
• 1 pound fully cooked chicken sausage (sliced into rounds, such as Andouille or Italian)
• 3 cloves garlic (minced)
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• 1/4 cup crushed peanuts (optional, for crunch)

Instructions

1. Cook rice noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a drizzle of oil to prevent sticking. (Tip: Don't overcook; they continue to soften when added to sauce.)
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sambal oelek, brown sugar, sesame oil, and hot water until smooth. Set aside. (Tip: Microwave the peanut butter for 10 seconds to make mixing easier.)
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken sausage and cook, stirring occasionally, until browned on both sides, about 4 minutes.
4. Reduce heat to medium. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. (Tip: Don't let garlic burn; remove pan from heat if needed.)
5. Add the cooked rice noodles and prepared peanut sauce to the skillet. Toss everything together until noodles are evenly coated and heated through, about 1-2 minutes.
6. Remove from heat. Stir in chopped cilantro. Serve immediately, garnished with extra cilantro and crushed peanuts if desired.

Hot, savory, and slightly sweet—this dish delivers bold Thai flavors in minutes. Serve it with lime wedges for extra zing or toss in some steamed broccoli for a veggie boost. Leftovers? They're even better cold the next day.

Chicken Sausage and Kale Minestrone Soup

Warm up with this hearty Chicken Sausage and Kale Minestrone Soup. It's packed with protein and greens, perfect for a quick weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb chicken sausage (sliced; use pre-cooked or raw)
• 6 cups chicken broth (low-sodium recommended)
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 (15 oz) can cannellini beans (drained and rinsed)
• 1 tsp Italian seasoning (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1 cup ditalini pasta (or other small pasta)
• 3 cups kale (stems removed, chopped)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery; cook until softened, about 5 minutes. (Tip: Stir occasionally to prevent burning.)
3. Add garlic and chicken sausage; cook until sausage is browned, about 4 minutes. (Tip: If using pre-cooked sausage, just brown it quickly.)
4. Pour in chicken broth, diced tomatoes, and cannellini beans. Stir in Italian seasoning and salt. Bring to a boil.
5. Add ditalini pasta and cook until al dente, about 8 minutes, stirring occasionally. (Tip: Don't overcook; pasta will soften more in the hot soup.)
6. Stir in kale and cook until wilted, about 2 minutes. (Tip: Use the residual heat—remove pot from stove after kale is just wilted.)
7. Serve hot, topped with grated Parmesan cheese.

Garnish with extra Parmesan and a drizzle of olive oil for richness. The soup’s broth is deeply savory, and the kale adds a nice bite. Serve with crusty bread for a complete meal.

Baked Chicken Sausage and Three-Cheese Pasta

Looking for a hearty weeknight dinner? This baked chicken sausage and three-cheese pasta delivers cheesy, comforting goodness with minimal fuss. Ready in under an hour, it’s a crowd-pleaser.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 lb chicken sausage, sliced into rounds (use pre-cooked for speed)
• 12 oz rotini pasta (or any short pasta)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (or half-and-half for lighter)
• 1.5 cups shredded mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 0.5 cup grated Parmesan cheese, divided
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8 minutes. Drain and set aside.
3. While pasta cooks, heat olive oil in a large oven-safe skillet over medium heat. Add chicken sausage slices and cook until browned, about 3-4 minutes per side.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream, stir, and bring to a simmer. Then remove from heat.
6. Stir in 1 cup mozzarella, 0.5 cup cheddar, and 0.25 cup Parmesan until melted and smooth. Season with salt and pepper.
7. Add the cooked pasta and toss until evenly coated with the sauce.
8. Top with remaining 0.5 cup mozzarella, 0.5 cup cheddar, and 0.25 cup Parmesan.
9. Bake for 20-25 minutes until bubbly and golden brown on top.
10. Let rest for 5 minutes before serving for best texture.

Zoom in on the golden, bubbly top and creamy interior. Serve with a side salad or roasted veggies for a complete meal. Leftovers reheat beautifully for lunch the next day.

Lemon Basil Chicken Sausage and Orzo Salad

Just what you need for a quick summer meal. This cold orzo salad with chicken sausage, lemon basil vinaigrette, cucumbers, and feta is a complete lunch or side. It’s make-ahead friendly and bursting with bright flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup orzo (uncooked)
• 4 chicken sausage links (fully cooked, sliced into rounds)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large cucumber, diced (no need to peel if English)
• 1/2 cup crumbled feta cheese

Instructions

1. Cook 1 cup orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. While orzo cooks, heat a skillet over medium heat. Add sliced chicken sausage and cook for 5-7 minutes, stirring occasionally, until browned on both sides.
3. In a small bowl, whisk together 1/4 cup lemon juice, 1/4 cup olive oil, 2 tablespoons chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasoning if needed; set aside.
4. In a large bowl, combine cooled orzo, cooked sausage, and 1 diced cucumber. Toss to mix.
5. Pour the vinaigrette over the salad and toss until evenly coated. Fold in 1/2 cup crumbled feta.
6. For best flavor, refrigerate 30 minutes before serving. Garnish with extra basil if desired.

The texture is a satisfying combo of tender orzo, chewy sausage, and crisp cucumber. The lemon-basil vinaigrette keeps it light and tangy. Serve it as a main dish with crusty bread or alongside grilled chicken for a heartier meal.

Chicken Sausage and Mushroom Cream Sauce Linguine

When a creamy, savory pasta is what you crave, this chicken sausage and mushroom linguine hits the spot. It comes together in one skillet with minimal fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta and Sauce

• 12 oz linguine
• 1 tbsp olive oil
• 1 lb chicken sausage, sliced into rounds
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth (or dry white wine)
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the linguine in a large pot of salted boiling water until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Transfer sausage to a plate and set aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until golden brown and all moisture has evaporated, about 5-7 minutes. Tip: Don't overcrowd the pan—cook in batches if needed for better browning.
4. Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant. Tip: Stir constantly to prevent garlic from burning.
5. Pour in the chicken broth (or wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
6. Reduce the heat to low and stir in the heavy cream, fresh thyme, salt, and pepper. Let the sauce gently simmer for 2-3 minutes until it thickens slightly. Tip: Taste and adjust seasoning before adding the pasta.
7. Return the cooked sausage to the skillet. Add the drained linguine and toss everything together until well coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
8. Serve immediately, topped with grated Parmesan cheese if desired.

Just a few fresh thyme leaves on top add a pop of color and herbaceous finish. The creamy sauce clings to each strand of linguine, while the sausage provides a savory bite throughout.

Smoked Chicken Sausage and Pepper Jack Mac and Cheese

This mac and cheese packs smoky heat from sausage and pepper jack. It's a one-dish comfort meal that's anything but bland.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Mac and Cheese

• 8 oz elbow macaroni
• 12 oz smoked chicken sausage, sliced into 1/4-inch rounds
• 8 oz pepper jack cheese, freshly shredded (about 2 cups)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika (optional, for color)

For the Topping

• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Cook elbow macaroni in salted boiling water until al dente, about 7 minutes. Drain and set aside. Tip: reserve 1/2 cup pasta water to adjust sauce consistency later.
3. While pasta cooks, slice smoked chicken sausage into 1/4-inch rounds. In a skillet over medium heat, cook sausage for 3-4 minutes until browned. Set aside.
4. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until golden. Tip: cook the roux until it smells nutty to avoid raw flour taste.
5. Gradually whisk in milk, stirring constantly. Bring to a simmer; cook 2-3 minutes until thickened.
6. Remove from heat. Stir in shredded pepper jack cheese until melted. Season with salt, pepper, and paprika if using. Tip: use freshly grated cheese for smoother melt.
7. Add cooked macaroni and sausage to the cheese sauce. Stir until combined. If too thick, add reserved pasta water a tablespoon at a time.
8. Transfer mixture to prepared baking dish.
9. In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the mac and cheese.
10. Bake for 20 minutes until bubbly and topping is golden brown. Let rest 5 minutes before serving.

Unlike standard mac and cheese, this version has a smoky kick and crispy crunch. Use leftover sausage or swap in another smoked meat. Serve it as a main with a side salad.

Puttanesca Chicken Sausage with Spaghetti

Everything you love about puttanesca gets a protein boost with juicy chicken sausage. This quick weeknight dinner comes together in under 30 minutes with bold, briny flavors.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz spaghetti
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken sausage (casings removed if links; can use pre-cooked, sliced)
• 4 cloves garlic (minced)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup pitted Kalamata olives (halved; or mixed olives)
• 2 tbsp capers (rinsed)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt to taste
• Fresh parsley (chopped, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 1 minute less than package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken sausage and cook, breaking it into crumbles, until browned (about 5 minutes). Transfer to a plate.
3. Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds until fragrant. Stir in crushed tomatoes, olives, capers, and red pepper flakes. Simmer for 5 minutes to meld flavors.
4. Return sausage to the skillet. Add drained spaghetti and 1/4 cup reserved pasta water. Toss to coat, adding more pasta water if needed for a silky sauce. Season with salt, keeping in mind olives and capers are salty.
5. Serve immediately, garnished with fresh parsley.

Every forkful delivers salty, briny, spicy perfection. The chicken sausage keeps it hearty without weighing you down. For a fun twist, swap spaghetti for bucatini or serve over creamy polenta.

Chicken Sausage and Roasted Vegetable Farfalle

Zoom past bland pasta nights with this bold sheet-pan dinner. Roasted vegetables and chicken sausage get a balsamic kick. Toss with farfalle for a quick, satisfying meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Vegetables & Sausage

• 2 medium zucchini, diced (about 2 cups)
• 2 bell peppers (any color), diced (about 2 cups)
• 12 oz chicken sausage, sliced into 1/2-inch rounds
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar, plus more for drizzling
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Pasta & Garnish

• 8 oz farfalle pasta (or any short pasta)
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine diced zucchini, bell peppers, and sliced chicken sausage. Add 2 tbsp olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Toss well to coat evenly.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through. Vegetables should be tender and sausage browned. (Tip: Stirring halfway ensures even caramelization.)
4. While the vegetables roast, cook farfalle in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining. (Tip: Reserve pasta water to help bind the sauce later.)
5. Remove the roasted mixture from the oven and transfer to a large serving bowl. Add the drained farfalle and toss gently. Add reserved pasta water a little at a time if the mixture seems dry. (Tip: Add water gradually to avoid soggy pasta.)
6. Drizzle with remaining 1 tbsp olive oil and additional balsamic vinegar if desired. Garnish with fresh parsley. Serve warm.

Zesty balsamic notes tied with caramelized veggies make every forkful pop. Serve with crusty bread to soak up the glaze. Leftovers taste great cold as a pasta salad.

Gluten-Free Chicken Sausage and Lentil Pasta

A quick, protein-packed dinner that comes together in under 30 minutes. This gluten-free lentil pasta with chicken sausage, spinach, and a zesty garlic lemon sauce is a weeknight lifesaver.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Pasta & Sausage

• 8 oz gluten-free lentil pasta
• 4 cooked chicken sausage links (sliced into 1/2-inch rounds)
• 2 tbsp olive oil (or avocado oil)

Sauce & Greens

• 4 cloves garlic (minced)
• 3 cups fresh spinach (packed)
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• Juice of 1 lemon (about 2 tbsp)
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook lentil pasta according to package directions until al dente, usually 7-9 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage in a single layer. Cook undisturbed for 2 minutes until browned, then flip and cook 1 minute more.
3. Reduce heat to medium. Add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant, stirring constantly.
4. Add fresh spinach to the skillet. Cook for 1-2 minutes, tossing occasionally, until wilted. Tip: If the pan is dry, add a splash of broth.
5. Pour in chicken broth and lemon juice. Stir to combine, scraping up any browned bits. Let simmer for 1 minute.
6. Drain the cooked pasta (reserve water if needed) and add it to the skillet. Toss everything together until evenly coated. If the sauce seems thick, add reserved pasta water 1 tablespoon at a time.
7. Season with salt and black pepper to taste. Serve immediately.

Keenly balanced between tangy lemon and savory sausage, the lentil pasta holds its shape with a pleasing bite. For extra richness, top with grated Parmesan or a drizzle of olive oil.

Chicken Sausage and Eggplant Parmesan Pasta

Jazz up your weeknight dinner with this hearty twist on eggplant parmesan. Chicken sausage adds protein, while rigatoni soaks up the marinara. Ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb chicken sausage (casings removed; Italian-style recommended)
• 1 large eggplant (cut into 1/2-inch cubes)
• 12 oz rigatoni pasta
• 24 oz marinara sauce (your favorite jarred or homemade)
• 8 oz fresh mozzarella (cubed or shredded)
• 1/2 cup grated Parmesan cheese
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic (minced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup fresh basil (chopped, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 10–12 minutes. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken sausage, breaking it up with a spoon. Cook until browned, about 6 minutes. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil. Add eggplant cubes in a single layer (work in batches if needed). Cook until golden and tender, about 8 minutes, stirring occasionally.
4. Add minced garlic to the eggplant and cook for 1 minute until fragrant. Return sausage to skillet.
5. Pour in marinara sauce and bring to a simmer. Stir in salt and pepper. Let cook for 5 minutes to meld flavors.
6. Reduce heat to low. Fold in cooked pasta, then add fresh mozzarella cubes. Stir until cheese starts to melt.
7. Remove from heat. Stir in grated Parmesan and adjust seasoning if needed. Garnish with fresh basil and serve immediately.

Bold flavors meld in every bite—smoky eggplant, savory sausage, and gooey cheese. Serve with crusty bread to soak up extra sauce or a light arugula salad for contrast.

Cajun Chicken Sausage and Shrimp Pasta

Ditch the bland pasta night. This Cajun Chicken Sausage and Shrimp Pasta packs smoky heat, juicy sausage, and tender shrimp in a creamy sauce that comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz fettuccine (or any long pasta)
• 2 tbsp olive oil (or any neutral oil)
• 12 oz andouille chicken sausage, sliced into rounds (substitute with any smoked sausage)
• 1 lb large shrimp, peeled and deveined (raw, tail-on or off)
• 1 red bell pepper, sliced (or any color)
• 1 green bell pepper, sliced
• 3 cloves garlic, minced (adjust to taste)
• 1 tbsp Cajun seasoning (store-bought or homemade; adjust for spice level)
• 1 cup heavy cream (or half-and-half for lighter sauce)
• 1/2 cup chicken broth (low-sodium preferred)
• 1/2 cup grated Parmesan cheese (freshly grated for best melt)
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain. Tip: Save pasta water to thin sauce if needed.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, about 3-4 minutes per side. Remove sausage to a plate.
3. In the same skillet, add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque. Remove shrimp to plate with sausage.
4. Reduce heat to medium. Add bell peppers and garlic to the skillet. Sauté until peppers are tender-crisp, about 2-3 minutes.
5. Sprinkle Cajun seasoning over the vegetables and stir for 30 seconds until fragrant.
6. Pour in heavy cream and chicken broth. Bring to a simmer, scraping up browned bits. Let cook 2 minutes until slightly thickened.
7. Stir in Parmesan cheese until melted. Taste and adjust salt and pepper.
8. Return sausage, shrimp, and any juices to the skillet. Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
9. Garnish with parsley and serve immediately.

Creamy, smoky, and packed with protein, this one-pan wonder delivers bold flavor without heavy prep. Serve it with crusty bread to soak up every drop of sauce, or pair with a simple green salad for a complete meal.

Chicken Sausage and Artichoke Heart Pasta

Just when you think weeknight pasta can't get any better, this chicken sausage and artichoke heart pasta delivers. It's bold, tangy, and comes together in under 30 minutes. Perfect for busy nights when you want something impressive without the fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 8 oz angel hair pasta
• 12 oz chicken sausage, sliced into rounds
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, about 4 minutes per side. Remove to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil. Add minced garlic and cook for 30 seconds until fragrant. (Tip: Don't overcook garlic; it burns quickly.)
4. Pour in white wine and scrape up any browned bits. Let simmer until reduced by half, about 2 minutes.
5. Add chicken broth, heavy cream, and drained artichoke hearts. Bring to a simmer and cook for 3 minutes.
6. Return sausage to the skillet. Add cooked pasta and toss to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time. (Tip: Pasta water helps adjust sauce consistency.)
7. Remove from heat. Stir in grated Parmesan cheese, salt, pepper, and red pepper flakes if using. Garnish with fresh parsley. (Tip: Use a good-quality dry white wine for best flavor.)

With its rich, garlicky sauce and tender artichoke hearts, this pasta is a weeknight winner. Serve it with a simple green salad and crusty bread to soak up every drop. You'll want to make this one on repeat.

Conclusion

Knowing these 19 healthy chicken sausage and pasta recipes are in your back pocket is a game-changer for busy weeknights. Give one a try tonight! Then drop a comment telling us your favorite, and don’t forget to pin this roundup on Pinterest.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.