Chicken and Sausage Pasta Recipe

This creamy savory Chicken and Sausage Pasta is made with Italian sausage, tender chicken breasts, and rigatoni, ready in 30 minutes. The rich garlic and parmesan sauce beautifully coats every single piece of pasta. I rely on this recipe when I need a fast, comforting dinner.

Why This Classic Works

I used to cook the chicken and sausage separately, which took ages and left me with too many pans to clean. Now, I brown the meat in the same skillet to build incredible flavor from the browned bits on the bottom.

Cooking them together means the chicken absorbs that rich fennel and garlic taste from the sausage. It is a simple technique that completely transforms the final sauce without adding extra work.

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Chicken and Sausage Pasta Ingredients

• 1 lb rigatoni pasta
• 1 lb boneless skinless chicken breasts, diced
• 1 lb mild Italian sausage, casings removed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh baby spinach

How To Make Chicken and Sausage Pasta

1. Boil the Pasta: Cook the rigatoni in a large pot of salted boiling water according to package directions, then drain.
2. Brown the Meats: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and crumbled sausage, cooking until fully browned.
3. Build the Base: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
4. Simmer the Sauce: Stir in the crushed tomatoes and heavy cream. Let the mixture gently simmer for 5 minutes to thicken slightly.
5. Finish the Dish: Stir in the cooked pasta, Parmesan cheese, and fresh spinach. Toss everything together until the spinach wilts and the cheese melts.

Recipe Tips

• Reserve pasta water: Keep a splash of starchy pasta water to help thin the sauce if it gets too thick.
• Sear for flavor: Let the meat sit undisturbed for a minute when you first add it to develop a nice brown crust.
• Fresh cheese matters: Use freshly grated Parmesan instead of pre-shredded cheese for a smoother sauce.

What To Serve With The Pasta

Serve this hearty dish with a crisp green salad tossed in a sharp vinaigrette to cut through the richness. Garlic bread is also excellent for soaking up the leftover creamy tomato sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish, as the cream sauce may separate when thawed. Add a splash of broth when reheating on the stove.

FAQs

Can I use smoked sausage instead of Italian sausage?

Yes, sliced smoked sausage or kielbasa works perfectly here. Just brown it alongside the chicken as directed.

What type of pasta works best?

Short, tubular pastas like penne, ziti, or rigatoni are best. They catch the thick sauce and bits of meat easily.

Can I make this dairy-free?

You can omit the heavy cream and use extra chicken broth. The sauce will just not be as thick or rich.

Nutrition

• Calories: 650 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 125mg
• Sodium: 980mg
• Total Carbohydrate: 52g
• Protein: 38g

Try More Recipes:

• Buffalo Chicken Dip Mac and Cheese Recipe
• Lemon Garlic Chicken Pasta Recipe
• Lemon Chicken Pasta Recipe