Introduction
Looking for a wholesome, flavorful, and satisfying dish that checks all the boxes for a weeknight dinner? Chicken Sausages with Zucchini, Tomatoes, and Pasta is a one-pan wonder that delivers big on taste and simplicity. Packed with lean protein, fresh vegetables, and hearty pasta, this recipe combines rustic Italian charm with everyday practicality.
This meal is a vibrant medley of textures and flavors—savory chicken sausages browned to perfection, tender zucchini slices, juicy cherry tomatoes that burst with sweetness, and al dente pasta that ties it all together. What elevates it is the subtle seasoning and the light, garlicky sauce that coats every strand of pasta and veggie. It’s nutritious, quick to make, and easy to customize for different dietary preferences or ingredients on hand.
Whether you’re feeding a family, meal prepping for the week, or simply trying to whip up a comforting dish without spending hours in the kitchen, this pasta is the answer. It’s hearty enough for colder months and light enough for warmer days—truly a recipe for all seasons.
Ingredients
For the Main Dish:
- 12 oz (340g) pasta of choice (penne, rigatoni, fusilli, or gluten-free)
- 1 tbsp olive oil
- 1 lb (450g) chicken sausages, sliced (preferably Italian-style, precooked)
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth or pasta water
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Preparation
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Reserve 1/2 cup of pasta water before draining.
- Drain the pasta and set aside.
Step 2: Brown the Chicken Sausages
- In a large skillet, heat olive oil over medium heat.
- Add the sliced chicken sausages in a single layer.
- Cook for 3-5 minutes per side until browned and heated through.
- Remove the sausages from the skillet and set aside.
Step 3: Sauté the Aromatics and Vegetables
- In the same skillet, add a touch more oil if needed.
- Add diced onions and sauté for 2-3 minutes until translucent.
- Stir in garlic and red pepper flakes (if using); cook for 30 seconds until fragrant.
- Toss in the zucchini slices and cook for 4-5 minutes until slightly tender.
- Add the cherry tomatoes and cook until they begin to blister and soften (about 3 minutes).
Step 4: Combine Pasta, Sausages, and Sauce
- Return the browned sausages to the skillet.
- Pour in chicken broth or reserved pasta water to deglaze the pan.
- Simmer for 2-3 minutes to bring everything together and infuse flavor.
- Add the drained pasta to the skillet.
- Toss everything to coat evenly. Let it simmer for 2 more minutes to allow flavors to meld.
Step 5: Garnish and Serve
- Remove the skillet from heat.
- Sprinkle with grated Parmesan cheese and fresh herbs like basil or parsley.
- Serve warm, with extra Parmesan on the side for cheese lovers.
Variation
- Low-Carb Option: Swap pasta for zucchini noodles or spaghetti squash.
- Vegetarian Version: Use plant-based sausages or extra veggies like mushrooms and bell peppers.
- Spicy Kick: Add extra chili flakes or a splash of hot sauce.
- Creamy Sauce: Stir in a couple tablespoons of cream or cream cheese for a richer version.
- Pesto Twist: Mix in a spoonful of pesto at the end for a herby finish.
- Gluten-Free: Use gluten-free pasta and ensure your sausages are gluten-free too.
COOKING Note
- Chicken sausages are typically precooked, so you’re mainly looking to brown them and build flavor.
- Don’t overcook zucchini—it should be tender but still have a slight bite.
- Use high-quality pasta and fresh vegetables for the best flavor.
- Keep a bit of pasta water on hand to adjust the sauce consistency if it thickens too much.
Serving Suggestions
- Serve with a side salad tossed in lemon vinaigrette for a refreshing contrast.
- Pair with crusty garlic bread or focaccia to soak up the juices.
- Add a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc for a restaurant-style experience.
- Sprinkle with extra herbs and cracked pepper for added aroma.
- Serve as a main course or share in smaller portions as a side dish.
Tips
- Cook pasta just to al dente so it doesn’t get mushy when mixed back in.
- Don’t overcrowd the skillet when browning sausages—this helps get a nice caramelization.
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat in a skillet with a splash of broth or water to bring back moisture.
- Double the batch and freeze half for a ready-made weeknight dinner.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Nutritional Information (Approximate per serving)
- Calories: 420
- Protein: 22g
- Sodium: 610mg
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Cholesterol: 55mg
FAQs
1. Can I use raw chicken sausages instead of precooked?
Yes, but you’ll need to cook them thoroughly before slicing. Sear them whole, then slice and return to the pan for further browning.
2. How do I store and reheat leftovers?
Store in the refrigerator for up to 4 days. Reheat in a skillet over low heat with a splash of water or broth.
3. Can I freeze this dish?
Absolutely. Allow the pasta to cool, then freeze in an airtight container. Reheat from frozen in the oven or on the stovetop.
4. Can I use other vegetables?
Yes, bell peppers, spinach, mushrooms, or eggplant are great additions or swaps.
5. Is this recipe good for meal prep?
Definitely. It keeps well and makes a balanced, protein-rich lunch for several days.
Conclusion
Chicken Sausages with Zucchini, Tomatoes, and Pasta is more than just a quick dinner—it’s a celebration of simple ingredients done right. With the savory bite of chicken sausage, the freshness of zucchini and tomatoes, and the comfort of pasta, this dish hits all the high notes. It’s adaptable, nutritious, and incredibly satisfying. Whether you’re cooking for one, feeding a family, or prepping meals for the week, this recipe brings ease and elegance to your table.