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chicken sausage pasta

pesto pasta made with chicken sausage

Pesto Pasta with sliced Italian Chicken Sausage makes for a quick and easy meal idea any night of the week!
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Calories: 495kcal
Author: Nichole Crews

Ingredients

  • 12- ounces pasta - fusilli, rigatoni or any spiral noodles, penne with ridges, bowtie are best to hold the sauce in those little ridges!
  • 8 oz jar pesto, store bought or homemade
  • 12 oz Italian chicken sausage links, sliced into coins
  • 4 cups arugula or spinach, fresh - optional, if you want to add greens
  • 1/4 cup pasta water, reserved
  • Optional: juice from 1/2 lemon grated Parmesan cheese, black pepper and/or red pepper flakes

Instructions

  • Boil pasta to package directions, al dente.
  • While water boils, slice chicken sausage links into coins and sauté in a skillet over medium high heat for 3-5 minutes, until browned. Remove from heat.
  • Add greens (if using) to a strainer. Once pasta is done, reserve about 1/4 cup of pasta water, and drain pasta over the greens. This will help to wilt the greens quickly without overcooking them.
  • Add the strainer of pasta and greens back to the pasta pot and stir in your pesto, cooked chicken sausage, reserved pasta water and if you want to, squeeze lemon juice into the pot.
  • Mix it all together and top with Parmesan cheese, black pepper and/or red pepper flakes, if using.

Notes

leftovers:
  • TO STORE: Refrigerate pesto pasta in an airtight storage container for up to 4-days.
  • TO REHEAT: Rewarm chicken sausage pasta in a skillet on the stovetop over medium-low heat with a splash of water or olive oil.
  • TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stove.
WHAT OTHER PROTEIN CAN I USE INSTEAD OF CHICKEN SAUSAGE?
I really love this pesto pasta dish with chicken sausage because it’s SO simple and quick to make with elevated flavors in no time, but if you don’t have chicken sausage on hand, there are other protein options you can use.
Make sure to cook any of these proteins beforehand in a skillet before mixing in with the pasta and greens, with pesto:
  • shrimp
  • diced chicken breast or thighs
  • Italian turkey sausage links, sliced
  • ground Italian sausage crumbles, drain the fat before adding to pasta
  • pre-cooked frozen meatballs like Simek’s brand
You can use any brand of pasta you prefer, including gluten-free, whole wheat, or even chickpea or lentil pasta for added protein.

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 50g | Protein: 18g | Fat: 20g | Fiber: 5g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!