Let’s face it—life gets busy. Between work, school, and everything else on your plate (pun intended), finding time to whip up a delicious dinner can feel like a challenge. But what if I told you there’s a way to get a creamy, flavorful pasta dish on the table in just 30 minutes? Enter this creamy Italian chicken sausage pasta recipe —a family-friendly meal that’s as easy to make as it is satisfying to eat.
Whether you’re feeding picky kids or impressing guests, this dish has something for everyone. So grab your apron, because we’re about to dive into a recipe that’s simple, scrumptious, and oh-so-comforting.
Why This Recipe Rocks
Before we jump into the nitty-gritty, let me tell you why this dish deserves a spot in your weekly rotation:
- Quick and Easy: From start to finish, it’s ready in under half an hour. Perfect for those hectic weeknights when you need dinner pronto.
- Flavor Explosion: Imagine tender bites of chicken, crispy Italian sausage, and a silky, creamy sauce hugging every strand of pasta. Need I say more?
- Customizable: Want to sneak in some extra veggies? Go for it! This recipe is flexible enough to adapt to your tastes.
Still with me? Great! Let’s get cooking.
What You’ll Need for Italian Chicken Sausage Pasta
Here’s the beauty of this dish—it uses ingredients you probably already have in your pantry. Here’s the lineup:
Ingredients
- 10.5 oz (300 g) pasta (penne works great, but any shape will do!)
- 1 tablespoon olive oil
- ½ lb (225 g) Italian sausage (mild or hot, your call)
- 1 lb (450 g) chicken breast , diced
- 1 large shallot , finely chopped
- 1 medium red bell pepper , sliced
- 2 garlic cloves , minced
- 1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 cup light cream cheese (full-fat works too if you’re feeling indulgent)
- ⅓ cup grated Parmesan
- A handful of fresh parsley , chopped
- Salt and pepper to taste
How to Make It
Now comes the fun part—actually making the dish. Don’t worry; I’ll walk you through it step by step.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Before draining, reserve about 1-2 cups of pasta water. Trust me, you’ll thank me later.
Step 2: Brown the Sausage
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once it’s nicely browned (about 3-4 minutes), remove it from the pan and set it aside.
Step 3: Sear the Chicken
In the same pan, add the diced chicken breast. Cook until golden brown, about 5-6 minutes. Stir in the shallot and red bell pepper, letting them soften for another 2-3 minutes.
Step 4: Build the Sauce
Toss in the garlic and thyme, cooking for just a minute until fragrant. Add the tomato paste and stir to combine. Pour in half of the chicken stock, letting the sauce bubble away for a minute before returning the sausage to the pan.
Step 5: Add the Creaminess
Stir in the cream cheese, watching it melt into the sauce. Add the remaining chicken stock and simmer for another minute. If the sauce feels too thick, splash in some of that reserved pasta water.
Step 6: Combine and Serve
Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated. Finish with Parmesan and parsley, season to taste, and serve immediately. Extra Parmesan on top? Yes, please.
Tips and Tricks for Success
- Swap and Switch: Don’t have Italian sausage? No problem. Use smoked sausage, kielbasa, or even turkey sausage for a lighter option.
- Veggie Boost: Stir in some baby spinach or kale at the end for added nutrients and color.
- Herb Power: Fresh basil makes a fantastic finishing touch if you have it on hand.
Leftovers and Storage
This dish is best served fresh, but if you happen to have leftovers, they’ll keep in the fridge for up to three days in an airtight container. Just add a splash of stock or water when reheating to bring back that creamy texture. Unfortunately, freezing isn’t recommended—the pasta tends to get mushy.
Why Readers Love This Recipe
Don’t just take my word for it. Here’s what some readers had to say:“Tonight was the third time I’ve used this recipe. My family loves it as much as I do!” —Victoria
“I just made this with Italian turkey sausage, and it was delicious. Thanks for the recipe!” —Nilsa
Italian Chicken Sausage Pasta: Quick & Easy 30-Minute Recipe
Ingredients
- 10.5 oz 300 g pasta (penne works great, but any shape will do!)
- 1 tablespoon olive oil
- ½ lb 225 g Italian sausage (mild or hot, your call)
- 1 lb 450 g chicken breast , diced
- 1 large shallot finely chopped
- 1 medium red bell pepper sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 cup light cream cheese full-fat works too if you’re feeling indulgent
- ⅓ cup grated Parmesan
- A handful of fresh parsley chopped
- Salt and pepper to taste
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Before draining, reserve about 1-2 cups of pasta water. Trust me, you’ll thank me later.
- Step 2: Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once it’s nicely browned (about 3-4 minutes), remove it from the pan and set it aside.
- Step 3: Sear the Chicken: In the same pan, add the diced chicken breast. Cook until golden brown, about 5-6 minutes. Stir in the shallot and red bell pepper, letting them soften for another 2-3 minutes.
- Step 4: Build the Sauce: Toss in the garlic and thyme, cooking for just a minute until fragrant. Add the tomato paste and stir to combine. Pour in half of the chicken stock, letting the sauce bubble away for a minute before returning the sausage to the pan.
- Step 5: Add the Creaminess: Stir in the cream cheese, watching it melt into the sauce. Add the remaining chicken stock and simmer for another minute. If the sauce feels too thick, splash in some of that reserved pasta water.
- Step 6: Combine and Serve: Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated. Finish with Parmesan and parsley, season to taste, and serve immediately. Extra Parmesan on top? Yes, please.
Notes
- Best served immediately : This dish is most flavorful when enjoyed fresh.
- Storage : Leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat with a splash of stock or water to loosen the sauce.
- Freezing not recommended : The pasta may become mushy upon thawing.
Final Thoughts
There you have it—a chicken and Italian sausage pasta recipe that’s creamy, comforting, and crazy easy to make. Whether you’re craving a cozy weeknight meal or looking to impress without spending hours in the kitchen, this dish has got you covered.
So, what are you waiting for? Grab those ingredients and give this recipe a try. And hey, if you make it, snap a pic and tag me on Instagram ( @foodiecreator). I’d love to see your creations!
Looking for More Italian Recipes?
Here are some must-try recipes that bring authentic Italian flavors to your kitchen:
- Italian Sausage Roll Recipe
- Creamy Italian Sausage Soup
- Italian Mushroom Risotto Recipe
- Hot Italian Sub Sliders
- Italian Meatloaf Recipe
Try these recipes and bring the taste of Italy to your table!
Tried This Recipe?
I’d love to hear how this Italian cream cake recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
