Name: Easy Chicken and Beef Sausage Pasta Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, sliced into bite-sized pieces; 1 pound beef kielbasa sausage, sliced into 1/2-inch rounds; 3 cups fresh baby spinach; 3 tablespoons olive oil; 3 teaspoons minced garlic; 1/2 teaspoon salt, plus more for pasta water; 1/4 teaspoon black pepper, or to taste; 8 ounces penne pasta; 1/2 cup heavy cream; 3 tablespoons grated parmesan cheese, plus more for serving

Chicken and Sausage Pasta is more than just a weeknight meal; it’s a hug in a bowl, a symphony of savory flavors that instantly makes any evening feel special. We all crave those dishes that are both comforting and exciting, and this particular pasta creation hits every single note. Imagin extracte tender, perfectly cooked chicken mingling with robust, flavorful sausage, all tossed in a luscious sauce that clings beautifully to al dente pasta. It’s no wonder why so many people find themselves returning to this recipe time and time again. What truly sets this Chicken and Sausage Pasta apart is its incredible versatility. Whether you prefer a creamy tomato base or a lighter, garlic-infused olive oil sauce, this dish adapts to your cravings and the ingredients you have on hand. It’s a crowd-pleaser that’s surprisingly simple to prepare, making it ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Get ready to discover your new go-to comfort food!

Ingredients:

2 chicken breasts, sliced into bite-sized pieces
1 pound kielbasa sausage, sliced into 1/2-inch rounds
3 cups fresh baby spinach
3 tablespoons olive oil
3 teaspoons minced garlic (about 3-4 cloves)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper, or to taste
8 ounces penne pasta
1/2 cup heavy cream
3 tablespoons grated parmesan cheese, plus more for serving

Cooking the Pasta

Boiling the Penne

The first step to creating a delicious Chicken and Sausage Pasta is getting your pasta perfectly cooked. You’ll want to start by filling a large pot with plenty of water. For this recipe, we’re using 8 ounces of penne pasta, so a pot that can comfortably hold at least 4-6 quarts of water is ideal. This ensures the pasta has enough room to move around freely as it cooks, preventing it from sticking together. Bring the water to a rolling boil over high heat. Once it’s boiling vigorously, generously season the water with salt. A good rule of thumb is to make the water taste like the sea – this is your chance to infuse the pasta with flavor from the inside out. Add the 8 ounces of penne pasta to the boiling, salted water. Stir the pasta immediately to prevent it from clumping. Cook according to the package directions, usually around 10-12 minutes, until it is al dente. Al dente means the pasta is cooked through but still has a slight bite to it. Overcooked pasta can become mushy, which is not ideal for this dish. Before draining, reserve about 1 cup of the starchy pasta water. This magical liquid will be used later to help emulsify the sauce and create a silky texture. Drain the pasta well in a colander and set it aside.

Preparing the Proteins and Aromatics

Searing the Sausage and Chicken

While the pasta is cooking, let’s get started on the heart of our Chicken and Sausage Pasta: the proteins. Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the sliced kielbasa sausage. You want to get a nice sear on the sausage to render out some of its fat and develop a beautiful golden-brown color. Cook the sausage for about 5-7 minutes, stirring occasionally, until it’s nicely browned and slightly crispy. Remove the sausage from the skillet and set it aside, leaving the rendered fat in the pan. This fat will add incredible flavor to the chicken.

Now, add the sliced chicken breasts to the same skillet. You may not need to add more oil if there’s enough rendered fat from the sausage. If the pan looks dry, add the remaining 1 tablespoon of olive oil. Season the chicken generously with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Cook the chicken for about 6-8 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Make sure to cook the chicken in a single layer as much as possible to ensure even cooking. Once the chicken is cooked, remove it from the skillet and set it aside with the sausage.

Building the Flavor Base

With the proteins seared and set aside, it’s time to build a robust flavor base for our sauce. Reduce the heat in the skillet to medium. Add the minced garlic to the pan. Be careful not to burn the garlic, as it can turn bitter quickly. Sauté the garlic for about 1-2 minutes until it is fragrant. You’ll know it’s ready when you can smell its wonderful aroma filling your kitchen. This step is crucial for infusing the entire dish with a garlicky essence.

Creating the Creamy Sauce

Deglazing and Simmering

Pour the heavy cream into the skillet with the fragrant garlic. Scrape the bottom of the pan with a wooden spoon or spatula to loosen any browned bits left from searing the sausage and chicken. These bits are packed with flavor and will contribute immensely to the richness of our sauce. Bring the cream to a gentle simmer, stirring constantly. Allow the cream to simmer for about 2-3 minutes, until it starts to slightly thicken. This is where the magic happens, transforming the simple cream into a luscious sauce.

Combining Everything

Now, return the seared kielbasa sausage and cooked chicken to the skillet with the simmering cream sauce. Stir everything together to coat the proteins evenly. Add the cooked and drained penne pasta to the skillet. Toss gently to combine all the ingredients. If the sauce seems a little too thick at this point, this is where that reserved pasta water comes in handy. Add a splash (about 1/4 cup to start) of the reserved pasta water to the skillet and stir. The starch in the water will help to emulsify the sauce, making it smoother and more cohesive. Continue to add pasta water, a little at a time, until you reach your desired sauce consistency. You want a sauce that clings nicely to the pasta and proteins, not one that pools at the bottom of the pan.

Finally, stir in the grated parmesan cheese. The cheese will melt into the sauce, adding a salty, nutty, and creamy dimension that complements the other flavors perfectly. Stir until the parmesan is fully incorporated and the sauce is glossy. Taste and adjust seasoning with additional salt and pepper if needed.

Finishing Touches

Wilted Spinach and Serving

Just before serving, add the fresh baby spinach to the skillet. The residual heat from the pasta, sauce, and skillet will be enough to gently wilt the spinach. Stir the spinach into the Chicken and Sausage Pasta until it just begin extracts to soften and turn vibrant green. Avoid overcooking the spinach, as it can become limp and lose its appealing color. This final addition of spinach not only adds a healthy element but also a beautiful pop of color to the dish. Serve your glorious Chicken and Sausage Pasta immediately, garnished with extra grated parmesan cheese if desired. Enjoy the hearty and flavorful combination!

Conclusion:

There you have it – a delicious and comforting bowl of Chicken and Sausage Pasta! This recipe is designed to be approachable for home cooks of all skill levels, delivering a restaurant-quality meal right in your own kitchen. The creamy sauce, savory chicken, and flavorful sausage come together harmoniously, creating a truly satisfying experience.

This Chicken and Sausage Pasta is incredibly versatile. It pairs wonderfully with a simple green salad dressed with a vinaigrette to cut through the richness, or some crusty garlic bread for soaking up every last drop of that delightful sauce. For a lighter option, consider serving it with steamed broccoli or asparagus.

Don’t be afraid to experiment! You can easily swap out the type of sausage for spicy Italian, beef chorizo, or even a plant-based alternative. Feel free to add in your favorite vegetables like bell peppers, mushrooms, or spinach for an extra boost of flavor and nutrition. This dish is a fantastic canvas for your culinary creativity.

I truly hope you enjoy making and, more importantly, devouring this Chicken and Sausage Pasta. It’s a guaranteed crowd-pleaser and a recipe you’ll want to make again and again.

Frequently Asked Questions:

Can I make this Chicken and Sausage Pasta ahead of time?

Yes, you can prepare most of the components ahead of time. The chicken and sausage can be cooked and the sauce can be made. However, to prevent the pasta from becoming mushy, it’s best to cook it fresh just before assembling the dish. You can store the cooked sauce and protein mixture separately in the refrigerator and then combine and heat through with freshly cooked pasta.

What kind of pasta is best for this Chicken and Sausage Pasta recipe?

While many pasta shapes work well, I find that shapes with nooks and crannies are excellent for catching the creamy sauce and bits of chicken and sausage. Penne, rigatoni, rotini, or even farfalle are fantastic choices. Long pasta like fettuccine or linguine can also be used, but might require a little more effort to ensure all the ingredients are evenly distributed.

How can I make this Chicken and Sausage Pasta spicier?

To add more heat, you can use spicy Italian sausage instead of mild. Additionally, consider adding a pinch of red pepper flakes to the sauce while it’s simmering. For an extra kick, a drizzle of your favorite hot sauce over the finished dish is always a great option.