Chicken Sausage Zucchini Pasta Recipe

This savory tender Chicken Sausage Zucchini Pasta is made with sliced chicken sausage, fresh zucchini, and garlic, ready in just 30 minutes. The browned sausage releases rich juices that blend with starchy pasta water to coat every noodle perfectly. I love making this on busy weeknights when time is tight.

Why This Classic Works

I used to overcook zucchini until it became a mushy mess hidden in the pasta. The trick I learned is to pan-fry the zucchini slices quickly over high heat and remove them before finishing the sauce.

This keeps the vegetables slightly crisp and vibrant while still absorbing the rich flavors. Adding them back at the very end completely transformed my weeknight pasta routine.

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Chicken Sausage Zucchini Pasta Ingredients

• 8 oz dried penne or rigatoni pasta
• 1 tbsp olive oil
• 12 oz fully cooked chicken sausage, sliced
• 2 medium zucchinis, halved and sliced into half-moons
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

How To Make Chicken Sausage Zucchini Pasta

1. Boil The Pasta: Cook pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sear The Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 4 to 5 minutes until browned, then remove to a plate.
3. Cook The Zucchini: In the same skillet, add the zucchini slices and cook for 3 to 4 minutes until golden but still firm. Stir in the minced garlic and red pepper flakes, cooking for 1 more minute.
4. Build The Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5. Combine And Serve: Add the cooked pasta, browned sausage, and Parmesan cheese to the skillet. Toss everything together, adding a splash of reserved pasta water until a glossy sauce forms, then serve.

Recipe Tips

• Save the pasta water: This starchy water is crucial for binding the oil and cheese into a smooth, cohesive sauce.
• Slice evenly: Cut your zucchini into uniform half-moons so they all finish cooking at the exact same time.
• Do not crowd the pan: If your skillet is small, sear the zucchini in two batches to get a proper browning instead of steaming.

What To Serve With Chicken Sausage Zucchini Pasta

A crisp Caesar salad adds a nice refreshing crunch that cuts through the rich, savory pasta. A slice of warm garlic bread is also excellent for soaking up any leftover juices at the bottom of the bowl.

How To Store

Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to revive the sauce. Freezing is not recommended as the zucchini will become mushy upon thawing.

FAQs

Can I use raw chicken sausage?

Yes, just remove the casings and crumble the meat into the pan. Make sure to cook it completely before adding the vegetables.

What other vegetables work in this dish?

Cherry tomatoes, bell peppers, or spinach are great additions that cook quickly. Just toss them in during the last few minutes of cooking.

Can I make this dairy-free?

Simply omit the Parmesan cheese or substitute it with a plant-based alternative. A sprinkle of nutritional yeast also works well to mimic that cheesy flavor.

Nutrition

• Calories: 410 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 750mg
• Total Carbohydrate: 45g
• Protein: 22g

Try More Recipes:

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