Introduction

Best Chicken Sausage Pasta is hearty, flavorful, and weeknight-friendly—savory chicken sausage sautéed until golden, then tossed with tender pasta in a rich, well-balanced sauce. Lighter than traditional pork sausage pasta but just as satisfying, this dish delivers big flavor with simple ingredients and minimal effort. It’s perfect for busy nights when you want comfort food without heaviness.

Why you’ll love this recipe

Bold sausage flavor with lean protein
Ready in about 30 minutes
One-pan sauce, easy cleanup
Customizable with veggies or spice
Great for leftovers

Ingredients (serves 4)

12 oz pasta (penne, rigatoni, or rotini)
12–14 oz chicken sausage, sliced (Italian-style or garlic herb)
1 tbsp olive oil
1 small onion, sliced
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
¾ cup chicken broth
¾ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
Salt and black pepper to taste
Optional add-ins: spinach, cherry tomatoes, bell peppers
Optional garnish: fresh basil or parsley

Essential Tools and Equipment

Large pot
Large skillet
Colander
Tongs or a spatula

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

2. Brown the sausage

Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook 4–5 minutes, turning occasionally, until well-browned on both sides. Remove the sausage to a plate.

3. Sauté aromatics

In the same skillet, add onion and cook 3–4 minutes until softened. Add garlic and red pepper flakes (if using) and cook 30 seconds until fragrant.

4. Build the sauce

Pour in chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.

5. Add cream

Lower the heat to medium-low and stir in heavy cream. Simmer gently 2 minutes, keeping the heat low to prevent curdling.

6. Combine

Return the sausage to the skillet. Add cooked pasta and toss to coat. Stir in Parmesan cheese until melted, and the sauce thickens. Add reserved pasta water as needed to loosen the sauce.

7. Add extras

If using spinach or tomatoes, fold them in during the last 1–2 minutes until wilted or just softened.

8. Season and serve

Taste and season with salt and black pepper. Garnish with fresh herbs and serve hot.

Mistakes to avoid

Overcooking pasta — mushy texture
High heat with cream — broken sauce
Not browning sausage — less flavor
Skipping pasta water — dry sauce
Over-salting early — sausage is seasoned

Variations of Best Chicken Sausage Pasta

Tomato Cream — add ½ cup marinara
Spicy — use hot Italian chicken sausage
Garlic Parmesan — increase garlic and cheese
Veggie-Loaded — add zucchini or mushrooms
Dairy-Free — use coconut milk and skip cheese

Tips for storage & make-ahead

Refrigerate leftovers up to 3 days
Reheat gently with a splash of broth or milk
Sauce thickens when cold—loosen before serving
Best enjoyed fresh

Frequently Asked Questions

What chicken sausage works best?
Italian-style or garlic herb varieties work well.

Can I make it lighter?
Yes—use half-and-half or evaporated milk.

Is this spicy?
Only if you add red pepper flakes or hot sausage.

Can I use gluten-free pasta?
Yes—cook just to al dente.

Conclusion

Best Chicken Sausage Pasta is the perfect balance of comfort and convenience—savory, creamy, and satisfying without being heavy. With bold sausage flavor and a simple, adaptable sauce, it’s a dependable pasta dinner you’ll come back to again and again.