I dare you to read on and see how my Chicken Sausage Penne Pasta combines precooked chicken sausage, tomatoes, and spinach in under 20 minutes.

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I don’t usually hype weeknight food but this Chicken Sausage Pasta makes me pause. With precooked chicken sausage and fresh baby spinach it somehow feels special without the fuss.

I’ve scrolled through Recipes Chicken Sausage and even stumbled on Chicken Sausage Penne Pasta, yet this take surprises every time. It hits savory notes, a little tang and leafy brightness, and it’s messy in the best way.

I keep making it when I need big flavor fast, cause honestly it’s the kind of dish that makes dinner feel like less of a chore. You might not believe how much personality lives in such a simple plate.

Ingredients

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Penne or rotini give carbs and energy, some fiber, great base for sauces
Chicken sausage adds protein and savory spice, precooked so dinner gets fast
Cherry tomatoes are sweet and tangy, add vitamin C and juicy freshness
Fresh baby spinach boosts iron vitamins and fiber, wilts down into the sauce
Parmesan adds salty umami richness, a little goes far, gives creamy finish
Olive oil used to sauté, gives healthy fats and a smooth mouthfeel
Garlic is small but mighty, adds pungent aroma and lots of depth
Lemon juice brightens the whole dish with tang, cuts richness and lifts flavors

Ingredient Quantities

8 ounces pasta, penne or rotini, about 225 g

12 ounces precooked chicken sausage, sliced, about 340 g

1 tablespoon olive oil

2 cloves garlic, minced

1 pint cherry tomatos, halved

4 cups fresh baby spinach

1/2 cup chicken broth or reserved pasta water

1/4 cup grated Parmesan cheese, plus extra for serving

1 tablespoon fresh lemon juice

1/2 teaspoon dried oregano or Italian seasoning

1/4 teaspoon red pepper flakes, optional

Salt and freshly ground black pepper to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions; before draining, scoop out and reserve 1/2 cup pasta water then drain the pasta.

2. While the pasta cooks, slice the precooked chicken sausage into bite sized rounds and heat 1 tablespoon olive oil in a large skillet over medium high heat; add the sausage and brown it for 3 to 4 minutes so it gets a little crisp.

3. Reduce heat to medium, add the 2 cloves minced garlic and cook about 30 seconds until fragrant, then add the halved cherry tomatoes, 1/2 teaspoon dried oregano (or Italian seasoning), 1/4 teaspoon red pepper flakes if using, and salt and pepper to taste; cook 3 to 4 minutes until the tomatoes start to soften and release juices, gently smashing a few with your spatula.

4. Pour in 1/2 cup chicken broth or the reserved pasta water to deglaze the pan, scrape up any browned bits from the bottom, and let the liquid simmer for a minute so it reduces slightly.

5. Add the 4 cups fresh baby spinach in handfuls, stirring and letting each batch wilt before adding more so everything fits; this should only take a minute or two.

6. Toss the drained pasta into the skillet with the sausage, tomatoes and spinach; add the 1/4 cup grated Parmesan and 1 tablespoon fresh lemon juice, then stir or toss until the cheese melts and the sauce coats the pasta, adding a splash more reserved pasta water if it seems dry.

7. Taste and adjust seasoning with salt, pepper and extra red pepper flakes if you want more heat; don’t overcook the spinach, you want it bright and tender not mushy.

8. Serve immediately, finish with extra grated Parmesan and a final squeeze of lemon if you like, and enjoy while it’s hot.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet (nonstick or stainless) for browning the sausage and making the sauce
4. Chef knife and cutting board to slice the sausage and halve tomatoes
5. Wooden spoon or spatula for stirring and gently smashing tomatoes
6. Measuring cups and spoons to portion broth, oil, cheese and seasonings
7. Grater for the Parmesan
8. Tongs or a pasta fork to toss and serve the pasta

FAQ

Q: Can I use raw chicken sausage instead of precooked?
A: Yes, but cook it longer. Slice or crumble raw sausage and brown in the pan until there's no pink and the inside reads 165°F (74°C). You may need to add a little more broth or pasta water so it doesn't dry out.

Q: How do I make the sauce creamier without heavy cream?
A: Stir in a few tablespoons of reserved pasta water with the Parmesan, and let it emulsify in the pan over low heat. You can also add a spoonful of cream cheese or ricotta if you want extra richness, but the pasta water + cheese trick usually does the job.

Q: Any tips to keep the tomatoes and spinach from getting soggy?
A: Cook the tomatoes just until they blister and loosen their juices, not until they fall apart. Add spinach last and toss only until wilted, like 30-60 seconds. Drain pasta well but keep a cup of the water for the sauce.

Q: Can I use gluten free pasta or another sausage?
A: Yep. Swap in gluten free or whole wheat pasta, just watch cooking time so it's al dente. You can also use turkey, pork, or a plant based sausage; adjust salt and seasoning since flavors differ.

Q: How long will leftovers last and how should I reheat them?
A: Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove with a splash of broth or water to loosen the sauce, or microwave in short bursts stirring between. Frozen for up to 2 months is ok but texture might change.

Q: It tastes flat, how do I brighten it up?
A: Add a squeeze of fresh lemon juice and a pinch more salt, maybe some red pepper flakes. Freshly grated Parmesan at the end also lifts the flavors.

Chicken Sausage Pasta Recipe Substitutions and Variations

Penne or rotini: swap for farfalle, fusilli, whole wheat or a chickpea/gluten free pasta (use same 8 oz/225 g), it’ll still hold the sauce good.
Chicken sausage: try sliced turkey sausage, kielbasa, or Italian turkey sausage; for veggie option use vegan sausage or a mix of sautéed mushrooms + white beans.
Cherry tomatoes: use 1 can (14 oz) diced tomatoes drained, or 2 medium Roma tomatoes chopped, or a few chopped sun dried tomatoes in oil for extra umami.
Baby spinach: replace with arugula, thinly sliced kale (massage it first), or frozen spinach (thaw and squeeze out water) and the dish will still be bright.

Pro Tips

1. Salt the pasta water like it matters, cause it does. Cook the pasta a little under done so it finishes in the pan with the sauce, and save more than you think you need of that starchy water to loosen and glue the sauce to the noodles.

2. Get the sausage nice and browned for texture, dont just warm it up. If the pan gets too crowded the slices steam not crisp, so work in batches or give them space and let them sit a bit before flipping.

3. Don’t burn the garlic, add it after the sausage has color and turn the heat down for a few seconds. Let the cherry tomatoes blister and pop so they make a quick sauce, gently smash a few with your spatula to release juice, but dont overcook them or they’ll go mushy.

4. Add the spinach in handfuls and take it off the heat before you stir in the cheese and lemon, that keeps the greens bright and prevents the cheese from clumping. If it feels dry, a splash of reserved pasta water or a little butter will make it silky.

Chicken Sausage Pasta Recipe

Recipe by Sarah level

0.0 from 0 votes

I dare you to read on and see how my Chicken Sausage Penne Pasta combines precooked chicken sausage, tomatoes, and spinach in under 20 minutes.

Servings

servings

Calories

447

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet (nonstick or stainless) for browning the sausage and making the sauce
4. Chef knife and cutting board to slice the sausage and halve tomatoes
5. Wooden spoon or spatula for stirring and gently smashing tomatoes
6. Measuring cups and spoons to portion broth, oil, cheese and seasonings
7. Grater for the Parmesan
8. Tongs or a pasta fork to toss and serve the pasta

Ingredients

8 ounces pasta, penne or rotini, about 225 g
12 ounces precooked chicken sausage, sliced, about 340 g
1 tablespoon olive oil
2 cloves garlic, minced
1 pint cherry tomatos, halved
4 cups fresh baby spinach
1/2 cup chicken broth or reserved pasta water
1/4 cup grated Parmesan cheese, plus extra for serving
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions; before draining, scoop out and reserve 1/2 cup pasta water then drain the pasta.
While the pasta cooks, slice the precooked chicken sausage into bite sized rounds and heat 1 tablespoon olive oil in a large skillet over medium high heat; add the sausage and brown it for 3 to 4 minutes so it gets a little crisp.
Reduce heat to medium, add the 2 cloves minced garlic and cook about 30 seconds until fragrant, then add the halved cherry tomatoes, 1/2 teaspoon dried oregano (or Italian seasoning), 1/4 teaspoon red pepper flakes if using, and salt and pepper to taste; cook 3 to 4 minutes until the tomatoes start to soften and release juices, gently smashing a few with your spatula.
Pour in 1/2 cup chicken broth or the reserved pasta water to deglaze the pan, scrape up any browned bits from the bottom, and let the liquid simmer for a minute so it reduces slightly.
Add the 4 cups fresh baby spinach in handfuls, stirring and letting each batch wilt before adding more so everything fits; this should only take a minute or two.
Toss the drained pasta into the skillet with the sausage, tomatoes and spinach; add the 1/4 cup grated Parmesan and 1 tablespoon fresh lemon juice, then stir or toss until the cheese melts and the sauce coats the pasta, adding a splash more reserved pasta water if it seems dry.
Taste and adjust seasoning with salt, pepper and extra red pepper flakes if you want more heat; don’t overcook the spinach, you want it bright and tender not mushy.
Serve immediately, finish with extra grated Parmesan and a final squeeze of lemon if you like, and enjoy while it’s hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.