I love a weeknight dinner that feels special without asking for extra effort. This Chicken Sausage Pesto Pasta is exactly that: it comes together fast, uses a handful of ingredients, and tastes like something you’d order at a café. The pesto here is bright and green, anchored by basil and peppery arugula, and the chicken sausage adds savory heft so the whole bowl is satisfying and balanced.
Keep the components simple and focus on good technique: don’t overcook the pasta, sear the sausage so it develops color, and pulse the pesto just enough for a silky but still textured sauce. If you do those three things, you’ll have dinner on the table in under 30 minutes and people will ask for the recipe.
Below you’ll find the ingredients, step-by-step instructions straight from the recipe source, and practical tips for tempo, storage, and small variations to make this your own. Read through once, then jump in—the method is straightforward and forgiving.
Ingredients at a Glance
- 112-ounce package gluten-free pasta noodles — the starch base; cook until al dente so the pesto clings without getting mushy.
- 112-ounce package chicken sausage, sliced — the protein and flavor anchor; slice and sear for caramelized edges.
- 1cupbasiltightly packed — primary herb for the pesto; locks in that classic pesto perfume.
- 2cupsbaby arugulatightly packed — adds peppery brightness and bulk to the pesto.
- 1/4cupliquid aminos — salty, savory note that replaces or complements soy; balances the greens.
- 1/2tsplemon zest — concentrated citrus lift; grate finely so it disperses evenly.
- 2Tbsplemon juice — acidity to brighten the pesto and cut the richness of the sausage.
- 1/2cuproasted pumpkin seeds — nutty binder for the pesto; they create body without a dairy component.
- 1/3cupavocado oil — divided: most goes into the pesto, a small portion is for searing the sausage.
- 1/2tspsea saltto taste — seasoning; add more after assembling to taste.
How to Prepare Chicken Sausage Pesto Pasta
- Set aside about 1 to 2 tablespoons of the 1/3 cup avocado oil for cooking the sausage; use the remaining avocado oil for the pesto.
- Make the pesto: in a food processor combine 1cupbasiltightly packed, 2cupsbaby arugulatightly packed, 1/4cupliquid aminos, 1/2tsplemon zest, 2Tbsplemon juice, 1/2cuproasted pumpkin seeds, and 1/2tspsea saltto taste. Pulse until the herbs and seeds are coarsely chopped, then run the motor and stream in the reserved portion of the 1/3cupavocado oil until the mixture is smooth and combined. Transfer the pesto to a bowl and refrigerate until ready to use.
- Bring a large pot of water to a boil and cook the 112-ounce package gluten-free pasta noodles according to package instructions until al dente.
- While the pasta is cooking, heat a skillet over medium-high heat and add the 1 to 2 tablespoons of the reserved avocado oil. Add the 112-ounce package chicken sausage, sliced, in a single layer. Cook until the slices are seared on the first side, about 2 minutes, then flip and cook another 2 to 3 minutes until browned and heated through. Remove from heat.
- Drain the pasta and return it to the pot you used to cook it. Add the cooked sausage and the pesto (use as much pesto as you like) and stir gently but thoroughly to combine.
- Taste and add additional sea salt if desired. Serve immediately.
Why This Chicken Sausage Pesto Pasta Stands Out
This recipe balances fast technique with layers of flavor. The fragrant basil and peppery arugula make the pesto pop, while roasted pumpkin seeds give it body without relying on cheese or nuts. The liquid aminos deepen the savory profile, and lemon zest and juice brighten the whole dish.
The chicken sausage is the secret to making this feel like a full meal: it provides texture, umami, and a quick caramelized edge when seared properly. Because the pesto is made in the food processor, you get a silky, emulsified sauce that clings to every noodle—no clumps, no slipping off the pasta.
International Equivalents
Think of this as a modern, pantry-friendly take on classic Italian pesto pasta with a protein upgrade. In regions where arugula or pumpkin seeds are less common, home cooks often substitute locally available peppery greens or roasted seeds. The concept is global: herb-forward sauce, starchy carrier (pasta, grains, or noodles), and a savory protein.
Swap ideas without changing the method: the technique—pulse the herbs, add oil, sear the protein, toss with hot pasta—works in many cuisines. It’s the flavor components that shift to match local tastes, but the structure of the dish remains the same.
Equipment at a Glance
- Large pot — for boiling the pasta; use plenty of water so noodles don’t stick.
- Colander — to drain the pasta quickly and efficiently.
- Food processor — to make the pesto smooth and emulsified.
- Skillet (preferably nonstick or stainless) — for searing the sausage slices and developing color.
- Wooden spoon or heatproof spatula — to stir the pasta and combine ingredients without mashing.
- Measuring spoons and cups — to keep ingredient proportions consistent.
Avoid These Mistakes
Overcooking the pasta: gluten-free noodles can turn gummy if left beyond al dente. Start checking a minute or two before the package’s lower cooking time.
Under-seasoning the pesto: the pesto will taste grassy and flat if you skip the liquid aminos and salt. Taste before tossing with pasta and adjust.
Skipping the sear: if you simply warm the sausage through without browning, the dish loses texture and the savory caramel notes that make it satisfying.
Holiday-Friendly Variations
Keep the core method and tweak the presentation for holidays—bring the assembled pasta to the table in a warm serving dish so it looks special. If you want to stretch the recipe for a larger gathering, double the pesto and sausage components while keeping the same technique.
For a festive feel, pipe pesto in a thin ribbon across plated bowls or serve the pesto on the side so guests can choose intensity. The aroma of lemon zest and fresh basil feels celebratory without extra prep.
What Could Go Wrong
Broken emulsion: if you add the oil too quickly when running the food processor, the pesto can separate. Stream the oil slowly while the processor runs to create a stable sauce.
Watery pesto: if your greens are wet, the pesto can be thin. Pat herbs dry with a towel before processing or pulse briefly and then press out a bit of excess moisture with a spatula.
Flavor imbalance: too little acid leaves the pesto dull; too much salt overwhelms. Trust your taste buds and adjust lemon and liquid aminos after an initial mix, not before.
Prep Ahead & Store
You can make the pesto up to 3 days ahead and keep it refrigerated in a jar or airtight container. Press a thin layer of oil on top to limit browning. The sausage and pasta are best made the day-of, but cooked sausage keeps well for 2–3 days in the fridge if you want to multi-task prep.
To store leftovers: refrigerate the assembled pasta in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or extra oil to loosen the sauce; high direct heat can dry it out. Avoid freezing once mixed; the texture of gluten-free pasta and the pesto emulsion will degrade.
Troubleshooting Q&A
Q: My pesto tastes a bit bitter. What did I do wrong?
A: Bitter pesto can come from over-processing some greens or using older basil. Try adding a little more lemon juice to brighten and, if needed, a tiny pinch more salt to balance bitterness.
Q: The pesto separated when I added the oil. How can I fix it?
A: Return the pesto to the processor and pulse while slowly streaming a small amount of oil; that helps re-emulsify. If it’s thin, add a few more pumpkin seeds and pulse in short bursts to thicken it.
Q: My sausage browned on the outside but remained cold inside. Any tips?
A: Sear in a single layer on medium-high, give the slices enough time before flipping, and lower the heat slightly after flipping to let the interior warm through without burning the edges. If slices are thick, finish them briefly in a 350°F oven for a few minutes.
Serve & Enjoy
Serve Chicken Sausage Pesto Pasta hot from the pot so each forkful delivers warm pasta, glossy pesto, and savory sausage. Offer extra pesto at the table for those who love a punchier herb flavor. A final drizzle of good oil or a squeeze of lemon brightens the bowl just before serving.
This is a bowl meant to be eaten with your favorite people on busy nights or casual weekends. It’s fast, forgiving, and approachable. Cook once, learn the rhythm, and it will become a regular fallback when you want something that tastes thoughtful but cooks fast. Enjoy.
Chicken Sausage Pesto Pasta
Ingredients
Ingredients
- 112- ounce package gluten-free pasta noodles
- 112- ounce package chicken sausage sliced
- 1 cupbasiltightly packed
- 2 cupsbaby arugulatightly packed
- 1/4 cupliquid aminos
- 1/2 tsplemon zest
- 2 Tbsplemon juice
- 1/2 cuproasted pumpkin seeds
- 1/3 cupavocado oil
- 1/2 tspsea saltto taste
Instructions
Instructions
- Set aside about 1 to 2 tablespoons of the 1/3 cup avocado oil for cooking the sausage; use the remaining avocado oil for the pesto.
- Make the pesto: in a food processor combine 1cupbasiltightly packed, 2cupsbaby arugulatightly packed, 1/4cupliquid aminos, 1/2tsplemon zest, 2Tbsplemon juice, 1/2cuproasted pumpkin seeds, and 1/2tspsea saltto taste. Pulse until the herbs and seeds are coarsely chopped, then run the motor and stream in the reserved portion of the 1/3cupavocado oil until the mixture is smooth and combined. Transfer the pesto to a bowl and refrigerate until ready to use.
- Bring a large pot of water to a boil and cook the 112-ounce package gluten-free pasta noodles according to package instructions until al dente.
- While the pasta is cooking, heat a skillet over medium-high heat and add the 1 to 2 tablespoons of the reserved avocado oil. Add the 112-ounce package chicken sausage, sliced, in a single layer. Cook until the slices are seared on the first side, about 2 minutes, then flip and cook another 2 to 3 minutes until browned and heated through. Remove from heat.
- Drain the pasta and return it to the pot you used to cook it. Add the cooked sausage and the pesto (use as much pesto as you like) and stir gently but thoroughly to combine.
- Taste and add additional sea salt if desired. Serve immediately.
Equipment
- Food Processor
- Large Pot
- Skillet
- Colander
- Bowl
