When I’m not in the mood to cook, this Italian chicken sausage pasta recipe is my go-to. It comes together in 30 minutes with just 7 ingredients, and I usually already have everything on hand. I use pre-cooked chicken sausage because it cuts cook time without sacrificing flavor. And I mix in blanched broccoli and tender pasta for a well-rounded meal. A bit of cream in the marinara sauce makes it so rich and comforting!
Pasta with Chicken Sausage and Broccoli
This Italian chicken sausage and broccoli pasta is ridiculously easy because the chicken sausage is already cooked–I just have to brown it for flavor. I keep pasta and marinara sauce stocked for nights like this, and adding broccoli makes it a quick, veggie-filled meal my kids actually eat. I love that I can easily switch up the sausage flavor (mild, spicy, or garlic-roasted) to change the taste every time.
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The Secret to a Silky Sauce
The starch in reserved pasta water is what helps your marinara and half-and-half turn silky instead of thin or grainy. If the sauce feels watery or separates, stir in a few tablespoons of pasta water while the heat is low. It will instantly thicken and smooth the sauce without adding extra cream or cheese.
Chicken Sausage Pasta Recipe
Ingredients
- 1 head broccoli (cut into florets*)
- 12 ounces dry cavatappi pasta (**)
- 2 tablespoons olive oil
- 12 ounces Italian-style chicken sausage (cut into coins***)
- 4 cloves garlic (minced)
- ¼ teaspoon crushed red pepper flakes (optional, for spice)
- 2 cups marinara sauce
- ½ cup half-and-half (room temperature)
- ¼ cup grated Parmesan cheese (plus more for serving)
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Add the broccoli to the boiling water and cook for 1-2 minutes, or until bright green and crisp tender. Use a slotted spoon to immediately transfer it to the ice bath.1 head broccoli
- To the same water you cooked the broccoli, boil the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water. Drain the pasta and do not rinse.12 ounces dry cavatappi pasta
- In a large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the sausage in an even layer. Cook until browned on both sides, about 2-4 minutes per side. Remove from the pan and set aside.12 ounces Italian-style chicken sausage, 2 tablespoons olive oil
- Add in the garlic and red pepper flakes. Cook for 1-2 minutes, or until fragrant. Return the broccoli and sausage to the pan. Stir to combine.4 cloves garlic, ¼ teaspoon crushed red pepper flakes
- Add in the marinara sauce and half-and-half. Cook for 1-2 minutes, or until warmed through.2 cups marinara sauce, ½ cup half-and-half
- Stir in the pasta and Parmesan cheese. Cook, stirring often until the sauce thickens and clings to the pasta and everything is warmed through, adding pasta water ¼ cup at a time, if needed, to thin it out.¼ cup grated Parmesan cheese
- Serve hot with extra Parmesan on top, if desired.
Notes
- Salt the broccoli/pasta water until it tastes like the sea (1-2 tbsp).
- Veggie Swap: Use any blanched veggie (peas, green beans, asparagus, cauliflower, or greens). Or sauté onions, peppers, or mushrooms with the sausage.
- Don’t rinse the pasta; the starch helps the sauce stick.
- For a lighter sauce, skip the half-and-half.
- If the half-and-half starts to curdle, remove the pan from heat and whisk in a splash of pasta water (or a bit of Parmesan).
- Top with fresh basil or parsley if desired.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Mix Up the Veggies
This recipe is super adaptable. Swap the broccoli for any blanched veggie–peas, green beans, asparagus, cauliflower, or leafy greens. For peas or greens, blanch 90 seconds; for the others, 1-2 minutes. You can also sauté onions, bell peppers, or mushrooms with the sausage.
How to Make Chicken Sausage Pasta Step by Step
Prep: Gather the ingredients needed for this chicken sausage and pasta recipe. Bring the half-and-half to room temperature for 15 minutes while you prep the veggies and pasta–this will prevent it from curdling when it comes into contact with the hot sauce. Cut the broccoli into small florets, cut the chicken sausage into coins, and mince the garlic. Prepare an ice bath by filling a large bowl halfway with water and adding about 1 cup of ice cubes. Set aside.
Blanch the Broccoli: Bring a large pot of well-salted water to a boil, then fill a large bowl with ice water and set aside. Add 1 head of broccoli (cut into small florets) to the boiling water and cook for just 1-2 minutes, until bright green and crisp tender. Use a slotted spoon to transfer it immediately to the ice bath. The cold water will shock the broccoli, preventing it from overcooking and turning mushy. You can leave it in the ice water while you continue the recipe.
Boil the Pasta: Using the same salted water you cooked the broccoli in (no need to waste it), cook 12 ounces of short-shaped pasta (the one I used is called trottole, but cavatappi is my usual go-to) until al dente, according to the package directions. Reserve 1 cup of the pasta water. Drain the pasta and do not rinse–we want to leave the excess starch on the surface of the pasta to help thicken the sauce later on. The starch also helps the sauce cling to the pasta better.
Cook the Sausage: In a large sauté pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 12 ounces of Italian-style chicken sausage (cut into coins) in an even layer. Cook until browned on both sides, about 2-4 minutes per side. Remove from the pan and set aside. Don’t worry about temp-checking the sausage; it’s already pre-cooked!
Sauté the Garlic: Add in 4 minced cloves of garlic and ¼ teaspoon of crushed red pepper flakes, if using (when I make this for my kiddos, I usually leave out the pepper flakes). Cook for 1-2 minutes, or until fragrant. Return the broccoli and sausage to the pan, and stir to combine.
Add the Sauce: Add in 2 cups of marinara sauce and ½ cup of room-temperature half-and-half. Cook for 1-2 minutes, stirring frequently, until warmed through. If the cream starts to curdle, take the pan off the heat and stir in a little reserved pasta water (or Parmesan) until the sauce smooths back out.
Toss to Coat: Stir in the cooked pasta and ¼ cup of grated Parmesan cheese. This is where the magic happens, and the starch from the pasta starts to thicken the sauce and helps it cling to everything. Cook, stirring often until the sauce thickens and everything is warmed through. If the sauce is too thick, add some of the reserved pasta water, ¼ cup at a time. Taste and adjust seasonings for salt and pepper.
Top and Serve: Serve your chicken sausage pasta hot with extra Parmesan on top, if desired. I garnished mine with some fresh parsley, too!
How to Store, Freeze, and Reheat
Store leftover pasta with chicken sausage and broccoli in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments, stirring between, until warmed through. Keep in mind that the pasta may turn mushy after freezing.
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