Chicken and Sausage Pasta
This post may contain affiliate links. Please read our disclosure policy.
Easiest Chicken and Sausage Pasta with spinach in a light cream sauce. This 30 minute meal is the perfect family-friendly meal with flavors to please even the picky eaters!
Serve this up with my favorite simple tossed green salad or Italian side salad. And when you’re done, be sure to try more of my easy skillet meals like this one pan shrimp and asparagus!
Ohhhhh you guys. This is a serious contender for one of my top five favorite 30 minute meals. Which, let’s be real, is a big deal considering 30 minute meals are kind of my specialty. So when I tell you that when I made this dish, knowing full well it had all the makings of a great, even an awesome dish…it still exceeded my expectations when I took that first bite.
Annnnd the second. And the third. And the 18th. And by the end of the meal I was wishing I had a second stomach to go for round two and three. Maybe just a midnight snack? Or breakfast? Yes, breakfast then. It’s completely acceptable to serve up chicken and sausage pasta leftovers at 8am right…?
Of course it is. You do you honey.
How Do You Make Chicken and Sausage Pasta?
Combine chicken, sausage, and spinach in a 2-inch deep skillet along with some garlic and a hearty drizzle of olive oil. Saute over medium-high heat til the chicken is cooked through and sausage begins to brown around the edges. Add in a little heavy cream, or fat free half and half for a lighter option, a couple tablespoons of parmesan cheese, and salt and pepper to taste. Stir, taste, salt and pepper more if needed, then serve and devour.
What Sides Go Well with Sausage and Chicken?
- an easy tossed green side salad
- lor a tossed Italian green salad
- 30 minute garlic knots will never steer you wrong
- quick and creamy cucumber salad
- caprese salad
How Do I Cook Sausage?
Sausage is so versatile! You can cook it in a pan on the stove, bake it on a sheet pan or in a casserole dish, grill it, or even put it in a foil packet. In my opinion, the best way to cook sausage is sliced, in a cast iron skillet. So much flavor comes from browning the sausage in a cast iron skillet and it’s so quick!
Can I Reheat Chicken and Sausage Pasta?
Absolutely! You can microwave it of course, but to maintain flavor and moisture, I love to throw it back in a skillet on the stove with a tablespoon of butter and a splash of chicken stock, whole milk, or half and half to make it nice and creamy again. Revives the flavors in a just a few minutes stirred over medium-high heat.
More Pasta Recipes
- Orecchiette Pasta with Sausage
- Cajun Shrimp Alfredo Pasta
- Creamy Sun Dried Tomato Chicken Pasta
- Creamy Mushroom Pasta with Bacon
- Olive Garden Chicken Alfredo
Chicken and Sausage Pasta
Ingredients
- 2 medium boneless skinless chicken breasts, thinly sliced into strips
- 1 pound kielbasa sausage, sliced into rounds
- 3 cups baby spinach
- 3 tablespoons olive oil
- 3 teaspoons minced garlic
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper, or a pinch of ground pepper
- 8 ounces penne pasta, cooked and drained
- ½ cup heavy cream, or half and half for a lighter option
- 3 tablespoons grated parmesan cheese, optional
Instructions
- Drizzle a large, 2-inch deep skillet with olive oil.
- Add chicken, sausage, spinach, and garlic to the pan.
- Saute over medium-high heat for 6-8 minutes until chicken is cooked through and sausage starts to brown around the edges.
- Add cream and stir 1-2 minutes til thickened. Stir in pasta.
- Season with salt, pepper, and parmesan and stir well.
- Garnish with cracked black pepper and fresh herbs if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m planning to make tonight. Was wondering about the “medium size” chicken breasts referenced in the recipe. Breasts are so big these days. I was thinking adjustments to other ingredients might be warranted based on this. I tried looking through recipes to see if others had asked this. Is it possible to caegorize comments? You have 10 pages! I will probably adjust slightly. Will provide a rating and comment after
I made this last night after a long workday and it was easy to follow. The family loved it. My teen boy said it’s a keeper. Thanks.
Happy to hear it was a success! 🙂
It was good, next time I will add more spinach and less pasta.
Made tonight! Definitely a keeper! Absolutely delicious! I doubled the cream & spices to cover the extra pasta that I made. I also included Italian seasoning & red pepper flakes ( like in the tip) Thank you
I have the ingredients to make this but was wondering if I could make it ahead of time – in the morning. And then reheat it in the oven in casserole dish just before eating it for dinner?
Absolutely! But to maintain flavor and moisture, I love to throw mine back in a skillet on the stove with a tablespoon of butter and a splash of chicken stock, whole milk, or half and half to make it nice and creamy again. Revives the flavors in a just a few minutes stirred over medium-high heat.
Didn’t think it would have much flavor, but I was wrong. It’s so good and easy to make.
Very quick tasty dinner!! Didn’t have much spinach to use so added chopped asparagus. Also added some chicken broth to have more of a broth. Topped it off with fresh grated romano cheese. No complaints, plates were cleaned by picky eaters!
Hello
Can you use Italian sausage? I have every ingredient bedsides the kielbasa sausage
Sure!
Delicious and easy to make, very versatile. I added yellow and red peppers and added a can of diced tomatoes and cream cheese to thicken it some. Also added Italian seasoning. Garnished with fresh basis and fresh mozzarella.
I have wanted to make this for some time. Finally did it yesterday. After sauteeing the chicken and sausage, spinach and garlic there was a lot of water. I wondered how adding the cream would thicken this up. I added 4 c. compacted spinach but the water was from the chicken, not the spinach. I added even more spinach because a I wanted it fot the spinach, not just color. I was concerned. How was adding cream going to thicken up all this liquid? So I added it and tryed to evaporate some lizuid. Ultimately I added not 3T parm cheese but a full cup to make a cheesy sauce. Flavor was good. quite good. But ai also added a lot more garlic. Would definitely make again. Also added lots of salt and pepper. I like intense flavors!