Print

Creamy Chicken Sausage Pasta

Closeup of creamy chicken sausage and spinach pasta on a plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian chicken sausage, pasta, spinach, mushrooms get tossed in a lighter creamy tomato sauce in this quick and easy Creamy Chicken Sausage Pasta! It’s easy to make in 30 minutes and a delicious high protein dish that’s perfect for any night of the week!

Ingredients

Scale
  • 1 small / 25 grams Asian Red Shallot (or use regular shallot/eschalot or red onion) – finely chopped
  • 3-4 cloves / 15 grams Garlic – minced
  • 4-5 pieces / 15 grams fresh Red Chilies, to taste (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 1*)
  • 3-4 pieces / Cremini Mushrooms (or any mushrooms of choice) – thinly sliced
  • ≈ ½ cup / 10 grams Fresh Basil Leaves, loosely packed – thinly sliced
  • 3 links / 204 grams Chicken Sausage (I used Bilinski’s Mild Italian Chicken Sausage with Bell Pepper – note 2) – sliced into bite-sized pieces
  • 5 ounces / 140 grams uncooked Penne Pasta (or any short-cut pasta shape)
  • ½ TBSP Olive Oil
  • 1 (14-ounce) can / 400 grams Diced Tomatoes (or crushed tomatoes, I used Waitrose’s Italian Chopped Tomatoes with Olive Oil & Garlic)
  • ¾ TSP Kosher Salt, to taste
  • ½ TSP freshly cracked Black Pepper, to taste
  • ½ TSP Italian Seasoning
  • ¾ TSP Dried Oregano
  • ½ TSP Smoked Paprika (hot or sweet, I used hot)
  • ½ – 1 TSP Crushed Red Pepper Flakes, to taste
  • ¼ TSP ground Cayenne (optional – omit for a milder dish), to taste
  • ¼ cup / 60 grams Cooking Cream (20% fat, substitute table cream or light cream)
  • ¼ cup / 20 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
  • 2 cups / 66 grams Baby Spinach
  • 2 TBSP reserved Pasta Cooking Water, if and as needed
  • To Serve: More freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese), reserved fresh Basil

Instructions

Prep:

  1. Prepare the fresh ingredients: Chop/slice the shallot, garlic, red chilies (if using), and basil as indicated in the ‘ingredients’ section. Slice the chicken sausage links into bite-sized coins. Use a block grater to great the cheese. Measure out the cooking cream in a measuring cup.

Creamy Chicken Sausage Pasta:

  1. Cook the pasta: Cook the penne pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ¼ cup of pasta cooking water, then drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
  2. Cook the chicken sausage: Heat ½ tablespoon of olive oil in a large deep edged skillet or sauté pan over medium-high heat. Add chicken sausage and spread them out in the pan. Cook until both sides are slightly browned. Transfer to a clean bowl and set aside.
  3. Sauté the aromatics: To the same pan, add the shallots and sauté for 30 seconds or until starting to soften. Then add the garlic and chilies and sauté for 20-30 seconds until fragrant.
  4. Add the mushrooms: Add the sliced mushrooms and sauté until starting to soften. You can add a splash of water if the pan looks too dry.
  5. Add the tomatoes and seasonings: Add the canned diced tomatoes and their juices. Stir in all of the seasonings – the kosher salt, black pepper, Italian seasoning, dried oregano, smoked paprika, crushed red pepper flakes and ground cayenne (if using). Allow to simmer for 1-2 minutes to let the flavors meld.
  6. Stir in the cream: Lower the heat and stir in the cooking cream.
  7. Stir in the cheese: Add the grated Parmigiano Reggiano Cheese and mix to combine until fully melted and the sauce thickens a little.
  8. Add the pasta and chicken sausage: Add the cooked pasta and chicken back into the pan and mix to combine until everything is evenly coated in the sauce. If the sauce thickens too much, add 1-2 tablespoons of reserved pasta water and mix until the sauce is of your desired consistency.
  9. Add the baby spinach: Add the baby spinach and mix until just wilted.
  10. Stir through the basil: Stir through most of the fresh basil (reserve some for garnish) and switch off the heat.
  11. Serve: Divide evenly onto plates and garnish with freshly grated Parmigiano Reggiano cheese and the remaining fresh basil if desired. Serve immediately.

Notes

  1. Fresh Red Chilies. Use more or less to tailor this dish to your heat level preference. You can leave them out completely for a milder dish or if dining with children. Same goes for the crushed red pepper flakes and ground cayenne.
  2. Chicken Sausage. I used Bilinski’s Mild Italian Chicken Sausage with Bell Pepper, which are high quality chicken sausages that are skinless (they don’t have casings). They happen to be lower in fat and calories in comparison to other chicken sausages. Feel free to use any chicken sausage you love, including ones with casings.
  3. Storing and reheating. Store leftovers in a sealed airtight container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with grated cheese and fresh basil after reheating.
  4. To freeze. Once cooked, divide into freezer friendly airtight containers and allow to cool completely. Cover and freeze for up to 3 months. Thaw overnight in the fridge and reheat on high in the microwave for 2-3 minutes, stirring halfway through, or until warm throughout. Garnish with grated cheese and fresh basil just before eating. You can also reheat this dish in a pan on the stovetop over medium-high heat. Add a splash of water so that it doesn’t become too dry. Once heated through, plate up and garnish with grated parmesan cheese and basil.
  5. Nutritional information is an estimate and will vary with substitutions. It is calculated without the optional but recommended Parmigiano Reggiano cheese as the amount you use is up to preference. I typically top with about ½ tablespoon (5 grams) of freshly grated cheese per serving.
  6. See the ‘Variations’ section in the post above if you’d like to customize this creamy chicken sausage pasta dish.

Nutrition

Find it online: https://thatspicychick.com/creamy-chicken-sausage-pasta/