Make this easy, one-pan creamy Tuscan chicken sausage pasta for a fast, flavorful weeknight dinner. This recipe uses accessible ingredients and minimizes cleanup.
Author:leogrant
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound chicken sausage, sliced
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
12 ounces penne pasta
3 cups chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, drained and chopped
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set it aside.
Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Add the penne pasta and chicken broth to the skillet. Bring the mixture to a boil, then 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, sun-dried tomatoes, and the cooked chicken sausage. Let the sauce simmer gently for 2 minutes to thicken slightly.
Stir in the fresh spinach until it wilts, about 1 minute. Remove the skillet from the heat.
Stir in the grated Parmesan cheese until the sauce is creamy. Season with salt and black pepper to your preference. Serve immediately.
Notes
For a healthier option, substitute whole wheat or chickpea pasta for standard penne.
If you do not have chicken broth, you can use water, but the final flavor will be less deep.
This recipe works well for meal prep; store leftovers in airtight containers for up to 4 days.