Chicken Sausage Pasta
This Chicken Sausage Pasta is a cozy weeknight winner! Bursting with flavor and ready in under 30 minutes, it's a family favorite!
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Measuring cups and spoons
- Colander
Ingredients
- 1 head broccoli (cut into small florets)
- 12 ounces short pasta (such as farfalle or penne)
- 2 tablespoons olive oil
- 12 ounces Italian-style chicken sausage (cut into coins)
- 4 cloves garlic (minced)
- 1 teaspoon crushed red pepper flakes (optional, for spice)
- 2 cups marinara sauce
- ½ cup half and half (room temperature)
- ½ cup freshly grated parmesan cheese (plus more for serving)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the short pasta and cook according to package instructions. About three minutes before the pasta is done, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and heated through.
- Once the sausage is cooked, add the minced garlic and crushed red pepper flakes (if using) to the skillet. Sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Pour in the marinara sauce and stir well to combine with the sausage and garlic mixture. Allow it to simmer for about 2-3 minutes.
- Lower the heat and stir in the half and half, mixing until the sauce is creamy and well combined.
- Add the drained pasta and broccoli to the skillet, tossing everything together until the pasta is fully coated with the sauce.
- Sprinkle in the freshly grated parmesan cheese, stirring until it melts into the sauce.
- Serve your Chicken Sausage Pasta hot, garnished with additional parmesan cheese and a sprinkle of red pepper flakes for extra heat, if desired.
Notes
- Cook the pasta al dente; it will continue to cook slightly when mixed with the sauce.
- Using room temperature half and half helps it blend seamlessly into the sauce.
- Freshly grated parmesan melts better than pre-grated cheese.