Why You’ll Love This Chicken Sausage Veggie Pasta

• It’s a complete meal in one pot. Seriously, you get your protein, your carbs, and a generous serving of vegetables all in a single, delicious dish. No need to worry about making multiple sides—this pasta is the main event.
• The flavor builds itself. Using a good-quality chicken sausage does most of the heavy lifting. It’s already seasoned with herbs and spices, which infuse the entire dish with a savory depth as it cooks with the veggies and pasta.
• It’s incredibly adaptable. Not a fan of zucchini? Swap in broccoli florets. Don’t have sun-dried tomatoes? Use a handful of cherry tomatoes instead. This recipe is a guideline, not a strict rulebook, so feel free to make it your own.
• It makes fantastic leftovers. The flavors have a chance to meld and deepen overnight, making lunch the next day something you actually look forward to. It reheats like a dream, too.

Ingredients & Tools

• 450 g (1 lb) short pasta, like penne, fusilli, or rigatoni
• 1 tbsp olive oil
• 4 links Italian-style chicken sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 medium zucchini, halved and sliced
• 60 g (1/2 cup) oil-packed sun-dried tomatoes, roughly chopped
• 240 ml (1 cup) low-sodium chicken broth
• 120 ml (1/2 cup) heavy cream or half-and-half
• 50 g (1/2 cup) freshly grated Parmesan cheese, plus more for serving
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, for garnish

Tools: A large, deep skillet or Dutch oven, a large pot for boiling pasta, a colander, and a box grater.

A quick note on the ingredients—using a good, flavorful chicken sausage is key here. It’s the foundation of the whole dish. And please, if you can, grate your own Parmesan. The pre-grated stuff often contains anti-caking agents that can make your sauce a bit grainy. A little extra effort for a much silkier result!

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choose your sausage wisely. I prefer Italian-style chicken sausage for its fennel and herb notes, but any flavor you like will work. Just give it a taste before adding other seasonings—you might not need much extra salt.
• Don’t overcook your veggies. We’re aiming for a bit of bite here, a little texture. They’ll continue to soften slightly in the sauce, so sauté them until they’re just tender-crisp for the best result.
• Reserve that pasta water! I’ll say it again in the steps, but it’s worth mentioning twice. The starchy, salty water is liquid gold for creating a silky, emulsified sauce that clings perfectly to every noodle.
• Prep everything first. This recipe comes together quickly once you start cooking. Having your veggies chopped, garlic minced, and broth measured out (a practice called *mise en place*) makes the process smooth and stress-free.

How to Make Chicken Sausage Veggie Pasta

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a bright, crisp contrast to the rich, savory pasta.
• Garlic bread or focaccia — Non-negotiable for sopping up every last bit of that creamy sauce from the bottom of the bowl. It’s a crowd-pleaser every time.
• Sautéed green beans with almonds — If you want another green veggie on the side, this simple dish adds a nice textural crunch and a nutty flavor that complements the meal.

Drinks

• A crisp Pinot Grigio or Sauvignon Blanc — The acidity and citrus notes in these white wines cut through the richness of the cream sauce perfectly.
• A light Italian red like Chianti — If you prefer red wine, a young Chianti with its bright cherry notes and good acidity won’t overpower the dish.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.

Something Sweet

• Lemon sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is the perfect, light ending after a hearty pasta meal.
• Dark chocolate almond biscotti — Something you can nibble on with a cup of espresso. They’re not too heavy but satisfy that need for a little sweetness.
• Fresh berries with a dollop of whipped cream — Simple, fresh, and requires zero effort, which is exactly what you want after cooking dinner.

Top Mistakes to Avoid

• Mistake: Overcooking the pasta. Mushy pasta is a sad pasta. Cook it to al dente because it will continue to soak up liquid and soften slightly when you toss it with the hot sauce in the pan.
• Mistake: Skipping the pasta water. I’ve messed this up before too, thinking I didn’t need it. Trust me, you do. It’s the difference between a watery sauce and a creamy, restaurant-quality one that clings to every noodle.
• Mistake: Crowding the pan when browning the sausage. If you add too much sausage at once, it will steam instead of brown. Give it space in the pan to get those delicious, caramelized edges.
• Mistake: Adding the garlic too early. Garlic burns in a flash and turns bitter. Always add it towards the end of sautéing your onions, and just cook it for 30 seconds until it’s fragrant.

Expert Tips

• Tip: Brown the sausage well. Don’t just cook it until it’s gray; get some real color on it. Those browned bits (the fond) stuck to the pan are packed with umami flavor that will dissolve into your sauce when you deglaze with the broth.
• Tip: Let the cream come to room temperature. Adding ice-cold cream to a hot pan can sometimes cause it to curdle or separate slightly. Taking it out of the fridge 15 minutes before you need it helps it incorporate smoothly.
• Tip: Underseason the water, oversalt the dish. It sounds counterintuitive, but your pasta water should be seasoned like the sea. However, go easy on salting the final dish until you’ve tasted it, as the Parmesan and sausage add a lot of saltiness.
• Tip: Finish with a drizzle. Right before serving, drizzle a little extra virgin olive oil over the top of the plated pasta. It adds a lovely fruity note and a beautiful sheen.

FAQs

Can I make this dish ahead of time?
You can absolutely prep the components ahead of time! Cook the sausage and chop all the vegetables a day in advance and store them separately in the fridge. When you’re ready to eat, the dish will come together in the time it takes to boil the pasta. I don’t recommend fully assembling and reheating it, as the pasta can become overly soft and the sauce may separate. It’s truly best enjoyed fresh.

What’s the best way to reheat leftovers?
The best method is gently on the stovetop. Add a splash of water, broth, or (you guessed it) a little milk to the pasta in a saucepan over low heat. This will help re-emulsify the sauce and prevent it from becoming oily. Stir frequently until it’s warmed through. The microwave can work in a pinch, but it tends to dry out the pasta and make the texture a bit rubbery.

Can I make this recipe dairy-free?
Yes, you can! Simply omit the Parmesan cheese and use a unsweetened, unflavored plant-based cream alternative, like coconut cream or cashew cream, in place of the heavy cream. The flavor profile will change slightly, but it will still be delicious. You could also thicken the sauce by mashing a few of the pasta pieces into the broth to release their starch.

My sauce seems too thin. How can I thicken it?
Don’t panic! First, let it simmer for a few more minutes uncovered—the liquid will reduce. If it’s still too thin, create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water until smooth. Stir this into the simmering sauce, and it should thicken up within a minute. Remember, the sauce will also thicken as it cools slightly on the plate.

What other vegetables can I use?
This recipe is a fantastic clean-out-the-fridge meal. Try broccoli or cauliflower florets (add them with the peppers to give them time to cook), sliced mushrooms, spinach or kale (stir it in at the very end until wilted), or even frozen peas (they can go in with the cream). The key is to add vegetables based on their cooking time so everything finishes at once.