Eightyrecipes
Creamy Chicken Sausage Pasta
Penne with browned chicken sausage, red pepper, broccoli and spinach in a creamy garlic and Parmesan sauce made in one skillet.
Ingredients
- 12 ounces penne pasta (340g)
- 1 tablespoon olive oil
- 1 pound fully cooked chicken sausage (450g), sliced into rounds
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 cup broccoli florets
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth (240ml)
- 1 cup heavy cream (240ml)
- 1/2 cup grated Parmesan cheese plus extra to serve
- 2 cups baby spinach
- 1/4 teaspoon red pepper flakes optional
Instructions
- Cook the pasta to al dente following the packet directions. Save 1/2 cup of the pasta water, then drain.
- Heat the olive oil in a large skillet over medium-high heat. Brown the sliced sausage for 3 to 4 minutes, stirring occasionally, then lift it out and set aside.
- Add the onion, bell pepper and broccoli to the same skillet and cook for 4 to 5 minutes, until starting to soften. Stir in the garlic, Italian seasoning, salt, pepper and the red pepper flakes, if using, and cook for 30 seconds.
- Pour in the broth and cream, scraping up the browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes, until slightly thickened.
- Stir in the Parmesan until melted and smooth. Add the pasta, sausage and spinach and toss until coated and the spinach has wilted. Thin with a little of the saved pasta water if needed.
- Serve straight away, with extra Parmesan if you like.
Notes
Nutrition values are an estimate. Use fully cooked chicken sausage; if yours is raw, cook it through before continuing. Keep the cream at a gentle simmer so the sauce stays smooth. Loosen leftovers with a splash of broth or milk when reheating.
Nutrition
Nutrition is an estimate, calculated automatically.
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