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Creamy Tuscan Chicken Sausage Pasta Skillet

Close-up of creamy chicken sausage pasta featuring penne, sliced sausage, and wilted spinach, garnished with chives.
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Make this easy, one-pan creamy Tuscan chicken sausage pasta for a quick weeknight dinner.

Ingredients

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  • 1 pound dried pasta (penne or rotini)
  • 1 tablespoon olive oil
  • 1 pound pre-cooked chicken sausage, sliced
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 3 to 4 minutes. Remove the sausage and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, basil, and red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
  5. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
  6. Return the cooked sausage to the skillet. Add the fresh spinach and stir until the spinach wilts into the sauce.
  7. Add the cooked pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Season with salt and black pepper to taste before serving immediately.

Notes

  • For a budget-friendly option, use half-and-half instead of heavy cream, though the sauce will be slightly thinner.
  • You can substitute sun-dried tomatoes for the fresh diced tomatoes for a more intense flavor.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

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