Easy Creamy Tuscan Chicken Sausage Pasta Skillet
A warm, creamy one-pan dinner featuring chicken sausage, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce tossed with your choice of penne or rotini.
Ingredients
Main Ingredients
- 1 pound chicken sausage, sliced mild or spicy depending on preference
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped if packed in oil, reserve a tablespoon for the pan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 12 ounces penne or rotini pasta
- 3 cups chicken broth use low-sodium if preferred
- 1/2 cup heavy cream substitute half-and-half for a lighter version
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 cups fresh spinach
- to taste none Salt and black pepper
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the sliced chicken sausage in a single layer and brown 2–3 minutes per side until nicely caramelized (about 5 minutes total). Remove the sausage from the pan and set aside.
- In the same skillet, add the chopped onion. Cook, stirring, until the onion is soft and translucent, about 3 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for 30–60 seconds until fragrant.
Cooking
- Pour in the dry pasta and the chicken broth. Stir to combine and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
- Stir in the heavy cream and grated Parmesan. Cook, stirring constantly, about 1–2 minutes until the sauce thickens slightly. Taste and adjust salt and pepper.
- Return the browned sausage to the skillet. Add the fresh spinach and stir until wilted, about 1 minute. Heat through and serve immediately with extra Parmesan if desired.
Notes
Best served straight from the pan. Store leftovers in an airtight container within 2 hours of cooking. Keeps 3–4 days in the fridge. For freezing, portion into freezer-safe containers and freeze up to 2 months.