Print

One-Pan Creamy Tuscan Chicken Sausage Pasta

Close-up of creamy chicken sausage pasta featuring penne, browned sausage pieces, wilted spinach, and sun-dried tomatoes.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, one-pan creamy Tuscan chicken sausage pasta for a fast, flavorful weeknight dinner. This recipe uses accessible ingredients and minimizes cleanup.

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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the heavy cream, sun-dried tomatoes, and the cooked chicken sausage. Let the sauce simmer gently for 2 minutes to thicken slightly.
  5. Stir in the fresh spinach until it wilts, about 1 minute. Remove the skillet from the heat.
  6. 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.

Nutrition