Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe

I pulled together a one pot Pasta And Chicken Sausage recipe with zucchini and tomatoes that makes weeknight dinner planning much simpler.

I almost shrugged this dinner off, but my Chicken Sausages With Zucchini idea surprised me. I toss slices of chicken sausages with ribbons of zucchini and let them mingle in a pan until something unexpected happens, a mix of char and juice that makes you pay attention.

It’s simple, not trying too hard, and it still feels like a small victory at the end of a long day. For Easy Meals For Busy Families this one checks the boxes: quick, forgiving, and full of personality.

Try it and you’ll wonder why this combo isn’t a weekly thing.

Ingredients

• Chicken sausages: great protein and savory spice, can be high in fat and sodium.
• Pasta: quick carbs for energy, filling comfort food, choose whole grain if possible.
• Zucchini: low calorie, decent fiber, soaks flavors, keeps dish light and fresh.
• Cherry tomatoes: sweet tart pop, vitamin C and acidity brighten every bite.
• Parmesan: umami and salt boost, adds calcium and a satisfying savory finish.
• Basil: fresh herbal punch, vitamin K rich, brightens sauce and looks pretty too.
• Olive oil: heart healthy fats that add silkiness, dont overdo it tho.
• Garlic: pungent flavor and immune friendly compounds, small amounts go a long way.

Ingredient Quantities

• 1 pound chicken sausages, about 4 links (mild or spicy)
• 12 ounces dried pasta, penne or rigatoni
• 2 medium zucchini, about 1 pound, halved and sliced
• 1 pint cherry tomatoes, about 2 cups, halved
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 4 cups low sodium chicken broth
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh basil leaves, roughly chopped or torn
• 1 teaspoon lemon zest, optional

How to Make this

1. Slice 1 pound chicken sausages into 1/2 inch coins. Heat 1 tablespoon extra virgin olive oil in a large deep skillet or Dutch oven over medium-high heat, brown the sausage in a single layer 3 to 4 minutes per side until golden, then remove to a plate.

2. Add the remaining 1 tablespoon olive oil to the pot, toss in 1 thinly sliced yellow onion and cook until soft and translucent about 3 to 4 minutes, stir in 3 cloves minced garlic and cook 30 to 45 seconds until fragrant.

3. Add 2 medium zucchini (halved and sliced) and 1 pint halved cherry tomatoes, sauté another 3 to 5 minutes until zucchini begins to soften and tomatoes start to blister.

4. Sprinkle in 1 teaspoon dried Italian seasoning, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon red pepper flakes. Pour in 12 ounces dried pasta (penne or rigatoni) and return the browned sausage to the pot.

5. Pour 4 cups low sodium chicken broth over everything, add 1 teaspoon kosher salt, crank the heat to high and bring to a boil while stirring once or twice so pasta doesn’t stick. Once boiling, reduce to medium-low and simmer uncovered, stirring every few minutes, until pasta is al dente and most of the liquid is absorbed, about 10 to 12 minutes. If it gets dry before pasta is done add a splash more broth or water.

6. When pasta is cooked, remove from heat and stir in 1/2 cup grated Parmesan cheese until it melts into a creamy sauce. Taste and adjust salt and pepper if needed.

7. Fold in 1/4 cup fresh basil leaves, roughly chopped or torn, and 1 teaspoon lemon zest if using. Let the pot sit off the heat 1 minute so the basil wilts and flavors meld.

8. Serve straight from the pot with extra grated Parmesan on top, a few torn basil leaves and another crack of black pepper. Leftovers reheat well and the flavors actually get better the next day.

Equipment Needed

1. Large deep skillet or Dutch oven (12 inch or similar)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof silicone spatula
6. Tongs or slotted spoon
7. Colander or fine mesh strainer
8. Plate or shallow bowl (to rest the browned sausage)
9. Box grater or microplane (for Parmesan and lemon zest)

FAQ

Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe Substitutions and Variations

• Chicken sausages: swap for turkey or pork sausages (same cook time), or use plant based sausages like Beyond or Impossible if you want vegan style, or crumble and pan fry smoked tofu for a different texture.
• Pasta: use whole wheat or gluten free penne/rigatoni, or try short shapes like ziti or cavatappi; for low carb, spiralize extra zucchini into zoodles but cook them briefly so they dont get soggy.
• Chicken broth: use vegetable broth for a meatless version, beef broth for a richer taste, or white wine plus water for bright acidity; in a pinch water plus a teaspoon of bouillon works fine.
• Parmesan cheese: switch to Pecorino Romano for a saltier sharper bite, Asiago or Grana Padano work too, or use nutritional yeast to keep it dairy free.

Pro Tips

• Brown the sausages in smaller batches so they actually sear instead of steam, thats where most of the flavor comes from, and dont crowd the pan or you wont get that nice color.

• Keep a cup of hot broth or even just hot water nearby, add it a little at a time if the pot looks dry, and stir regularly so the pasta wont stick and you can control how saucy it ends up.

• Add the Parmesan off the heat and stir it in right at the end so it melts into a silky sauce, if you keep cooking it it’ll turn grainy and clumpy.

• Dont overcook the zucchini and tomatoes, let the zucchini stay slightly firm and let some tomatoes blister but not totally fall apart unless you want a saucier result, also a little lemon zest at the end makes the whole dish pop.