20 Minute Chicken Sausage Pasta
Craving a hearty, saucy pasta that comes together faster than it takes to scroll through dinner ideas? This 20 Minute Chicken Sausage Pasta is the weeknight hero your kitchen has been waiting for.
I stumbled onto this recipe during one of those “what on earth do I cook tonight” moments, and now it’s basically a household staple. Smoky sausage, a rich tomato sauce, and perfectly cooked pasta — done in about 20 minutes. Honestly, it almost feels like cheating.
Table of Contents
Why You’ll Love This Recipe
This quick chicken sausage pasta is the kind of easy pasta dinner that tastes like you spent way more time on it than you actually did.
The chicken sausage brings a savory, slightly smoky depth to the sauce, while the crushed tomatoes and a splash of cream make it rich and comforting. It’s bold, filling, and ready before anyone gets hangry.
Whether you’re cooking for yourself or feeding a crowd, this sausage pasta recipe scales beautifully. And the cleanup? One skillet. You’re welcome.
Ingredients
Here’s everything you’ll need for this quick chicken sausage pasta. The ingredient list is short, and most of it is pantry-friendly.
| Category | Ingredient | Amount |
|---|---|---|
| Protein | Cooked chicken sausage, sliced | 1 pound |
| Pasta | Penne or rotini | 12 ounces |
| Aromatics | Onion, chopped | 1 medium |
| Aromatics | Garlic cloves, minced | 2 to 3 cloves |
| Sauce | Crushed tomatoes (28 oz can) | 1 can |
| Sauce | Chicken broth | 1/2 cup |
| Sauce (optional) | Heavy cream or half-and-half | 1/2 cup |
| Seasonings | Dried oregano | 1/2 teaspoon |
| Seasonings | Red pepper flakes (optional) | 1/4 teaspoon |
| Seasonings | Salt and freshly ground black pepper | To taste |
| Fat | Olive oil | 1 tablespoon |
| For Serving | Fresh parsley or basil, chopped | A handful |
| For Serving | Grated Parmesan cheese | To taste |
Step-by-Step Instructions
This easy pasta dinner comes together in a single skillet (plus a pasta pot). Let’s walk through it.
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a boil. Add the penne or rotini and cook until al dente, following the package directions.
Drain and set the pasta aside. Pro tip: save a small splash of pasta water before draining — it’s liquid gold if your sauce ever needs thinning out later.
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and let it sear, undisturbed for a moment, until you get those gorgeous golden-brown edges.
Remove the sausage from the pan and set it aside. Those browned bits left in the pan? That’s flavor — don’t wipe them away.
Step 3: Soften the Aromatics
In the same skillet, add the chopped onion. Cook it down for 3 to 5 minutes, stirring occasionally, until it’s soft and a little translucent.
Add the minced garlic and stir for about one minute. You’ll smell it — that’s your cue it’s ready. Don’t let the garlic burn or it’ll turn bitter.
Step 4: Build the Tomato Sauce
Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano and red pepper flakes if you want a little kick.
Let the sauce simmer for 5 to 7 minutes over medium heat. You’re giving all those flavors time to get acquainted and meld into something really special.
Step 5: Add the Cream (Optional)
Want a richer, creamier version of this sausage pasta recipe? Stir in the heavy cream or half-and-half now and let it swirl into the sauce.
It makes the whole thing taste like a cozy trattoria dish. Totally optional, but highly recommended on those nights when only comfort food will do.
Step 6: Bring It All Together
Return the browned chicken sausage to the skillet. Add the drained pasta and toss everything together until the pasta is generously coated in that gorgeous red sauce.
Taste and season with salt and pepper as needed. This is your moment to make it exactly right for you.
Step 7: Serve and Garnish
Dish it up hot and pile on the fresh parsley or basil. A generous shower of grated Parmesan over the top? Non-negotiable, in my opinion.
This is the kind of meal that makes people lean in for seconds before they’ve even finished their first plate.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Results
Use a pre-cooked chicken sausage variety you genuinely enjoy eating on its own. Since it’s the star of the show, quality matters here. Smoked or Italian-style chicken sausage both work beautifully in this recipe.
Don’t skip the browning step — that caramelization adds a depth of flavor that simmering alone can’t replicate. A hot pan and a little patience go a long way.
If your sauce tastes flat, a tiny pinch of sugar can balance the acidity from the canned tomatoes. Just a little — you’re not making dessert.
Variations to Try
Love a creamy pasta? Stir in the heavy cream as suggested, or even a spoonful of cream cheese for extra richness. It turns this into something similar to our creamy chicken pasta bake — just way faster.
Craving a Tuscan spin? Throw in a handful of sun-dried tomatoes and some fresh spinach in the last couple minutes. It transforms this into a dish that feels pretty close to our one-pot creamy Tuscan pasta.
Want more protein options? This technique works great with ground turkey too. Check out this ground turkey protein pasta for inspo on swapping the protein while keeping all the same cozy vibes.
Not a pasta fan? Honestly, this sauce is incredible ladled over zucchini noodles or cauliflower rice if you’re going lower-carb.
Troubleshooting Common Issues
Sauce too thick? Add a splash of the reserved pasta water or a bit more chicken broth and stir to loosen it up. It’ll come together fast.
Pasta feeling a bit dry after mixing? Same fix — a little pasta water does wonders. Add it a tablespoon at a time so you don’t over-thin the sauce.
Sauce tastes too acidic? A pinch of sugar or a small knob of butter stirred in at the end will smooth things right out.
Storage Instructions
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 4 days |
| Freezer | Freezer-safe container or zip bag | Up to 2 months |
Reheating
Reheat leftovers in a skillet over medium-low heat with a splash of water or broth to revive the sauce. Stir occasionally until warmed through — it’ll taste just as good as day one.
Microwave works in a pinch too. Cover the dish loosely and heat in 60-second bursts, stirring between each, until hot throughout.
No-Waste Kitchen Ideas
Leftover sauce (without pasta) makes an amazing base for a quick soup. Just add some extra broth, a can of white beans, and a handful of spinach — it’s basically a faster version of our Italian sausage tortellini soup.
Extra pasta? Toss it in a pan with a little olive oil and crisp it up for a totally different texture the next day. Trust me on this one.
Nutritional Information
This is an estimated breakdown per serving, based on the recipe as written with cream included. Values will vary depending on your specific brands and portions.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 520 kcal |
| Protein | 28g |
| Carbohydrates | 52g |
| Fat | 21g |
| Saturated Fat | 8g |
| Fiber | 4g |
| Sodium | 820mg |
Frequently Asked Questions
Can I use uncooked chicken sausage instead of pre-cooked?
Yes, absolutely. Just slice it and cook it a little longer in the skillet — usually 6 to 8 minutes — until it’s fully cooked through before setting it aside. The rest of the recipe stays exactly the same.
What pasta shapes work best for this recipe?
Penne and rotini are great because their ridges and tubes hold onto the chunky tomato sauce really well. Rigatoni, farfalle, or fusilli would work beautifully too. Long pasta like spaghetti works in a pinch but the sauce tends to slide off a bit more.
Can I make this 20 minute chicken sausage pasta dairy-free?
Totally. Just skip the heavy cream and Parmesan or swap them for dairy-free alternatives. The tomato-based sauce is rich and delicious entirely on its own — the cream is optional for a reason.
How do I make this spicier?
Double up on the red pepper flakes, or add a pinch of cayenne to the sauce. You can also use a spicy variety of chicken sausage for extra heat built right into the protein.
Can I meal prep this easy pasta dinner ahead of time?
Yes, it reheats really well. Make the full batch, store it in airtight containers in the fridge for up to 4 days, and reheat with a splash of broth or water. It’s perfect for a quick grab-and-go lunch or dinner during the week.
Final Thoughts
This 20 minute chicken sausage pasta is proof that a weeknight dinner can be fast, filling, and genuinely delicious — all at the same time.
It’s the kind of easy pasta dinner you’ll keep coming back to because it’s just so reliable. Saucy, savory, and ready before anyone starts raiding the snack cabinet.
Give this quick chicken sausage pasta a try tonight, and if you love it, save it to Pinterest so it’s ready for the next time a pasta craving strikes. And drop a comment below — I’d love to hear how yours turned out!
20 Minute Chicken Sausage Pasta
Equipment
- Large pot
- Large skillet or Dutch oven
- Colander
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Protein
- 1 pound cooked chicken sausage sliced
Pasta
- 12 ounces pasta penne or rotini recommended
Aromatics
- 1 onion chopped
- 2-3 cloves garlic minced
Sauce
- 1 28-ounce can crushed tomatoes
- ½ cup chicken broth
- ½ cup heavy cream or half-and-half optional
Seasonings
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- salt and freshly ground black pepper to taste
Fat
- 1 tablespoon olive oil
For Serving
- fresh parsley or basil chopped, for garnish
- grated Parmesan cheese to taste
Instructions
- Bring a large pot of well-salted water to a boil. Add the penne or rotini and cook until al dente, following the package directions. Reserve a small splash of pasta water before draining, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and sear, undisturbed for a moment, until golden-brown on the edges. Remove the sausage from the pan and set it aside.
- In the same skillet, add the chopped onion. Cook for 3 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for about one minute until fragrant — don’t let it burn.
- Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano and red pepper flakes if using. Let the sauce simmer for 5 to 7 minutes over medium heat, allowing the flavors to meld.
- If using, stir in the heavy cream or half-and-half and let it swirl into the sauce for a richer, creamier finish.
- Return the browned chicken sausage to the skillet. Add the drained pasta and toss everything together until the pasta is generously coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Taste and season with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley or basil and grated Parmesan cheese.
