Chicken Sausages with Zucchini, Tomatoes, and Pasta is a quick and colorful weeknight dinner packed with fresh vegetables, lean protein, and comforting pasta. It’s light, flavorful, and comes together in one pan—perfect for when I want something wholesome but still hearty.
Why You’ll Love This Recipe
I love this dish because it’s simple, versatile, and full of fresh flavor. The chicken sausage adds savory depth, the zucchini and tomatoes bring natural sweetness, and the pasta ties everything together with a satisfying bite. It’s a great way to get veggies into the meal without sacrificing taste, and the whole thing is on the table in under 30 minutes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta (penne, rotini, or your favorite)
chicken sausages (pre-cooked), sliced
zucchini, sliced into half moons
cherry or grape tomatoes, halved
garlic, minced
olive oil
salt and pepper
Italian seasoning or dried oregano
fresh basil or parsley (for garnish)
optional: grated Parmesan cheese, red pepper flakes
directions
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I cook the pasta in salted water according to package directions. I reserve about ½ cup of pasta water before draining.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the sliced chicken sausage and cook until browned, about 5–6 minutes.
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I add the zucchini and cook for another 4–5 minutes, until just tender.
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I stir in the garlic and halved tomatoes, seasoning everything with salt, pepper, and Italian seasoning. I cook for another 2–3 minutes, just until the tomatoes start to soften.
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I add the drained pasta to the skillet, tossing everything together with a splash of pasta water to help the sauce come together.
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I garnish with fresh herbs and, if using, a sprinkle of Parmesan or red pepper flakes before serving.
Servings and timing
This recipe makes 4 servings. Prep time is about 10 minutes, and cook time is 15–20 minutes, so it’s ready in under 30 minutes.
Variations
Sometimes I use whole wheat pasta or gluten-free pasta, depending on what I have. I’ve also made it with spinach or kale stirred in at the end. For a richer twist, I’ve added a spoonful of pesto or a drizzle of balsamic glaze. If I want a creamy version, I stir in a splash of cream or a dollop of cream cheese.
storage/reheating
I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. It holds up well and makes a great lunch the next day.
FAQs
Can I use raw chicken sausage?
Yes, I cook it thoroughly before adding the veggies. Pre-cooked sausage is just quicker and easier for this type of dish.
What pasta works best?
I like using short pasta like penne, rotini, or farfalle—they hold onto the veggies and sausage really well.
Can I make this dish dairy-free?
Absolutely. I skip the Parmesan and use olive oil to finish the dish. It’s still packed with flavor.
Can I add more vegetables?
Definitely. I’ve added bell peppers, mushrooms, spinach, or even broccoli florets with great results.
Is this recipe good for meal prep?
Yes, it reheats well and keeps its texture, so it’s great for make-ahead lunches or busy nights.
Conclusion
Chicken Sausages with Zucchini, Tomatoes, and Pasta is a fresh, flavorful meal that’s perfect for busy nights when I still want something satisfying and nourishing. With a balance of protein, veggies, and carbs, it checks all the boxes for a simple, delicious dinner I can feel good about.
Print
Chicken Sausages with Zucchini, Tomatoes, and Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: Stovetop, One-Pan
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
Chicken Sausages with Zucchini, Tomatoes, and Pasta is a quick, one-pan meal full of fresh veggies, lean protein, and hearty pasta. This colorful dish is perfect for busy weeknights—light, flavorful, and ready in under 30 minutes. With savory chicken sausage, tender zucchini, sweet tomatoes, and a touch of Italian seasoning, it’s a balanced and satisfying dinner you’ll come back to again and again.
Ingredients
- 8 oz pasta (penne, rotini, or preferred shape)
- 12 oz pre-cooked chicken sausages, sliced
- 1 medium zucchini, sliced into half moons
- 1 cup cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried oregano
- Fresh basil or parsley, chopped (for garnish)
- Optional: grated Parmesan cheese, red pepper flakes
Instructions
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Cook pasta in salted boiling water according to package directions. Reserve ½ cup of pasta water before draining.
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In a large skillet, heat olive oil over medium heat.
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Add sliced chicken sausage and cook for 5–6 minutes, until browned.
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Add zucchini and sauté for 4–5 minutes, until just tender.
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Stir in garlic and halved tomatoes. Season with salt, pepper, and Italian seasoning. Cook 2–3 more minutes, until tomatoes soften.
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Add cooked pasta and a splash of reserved pasta water. Toss everything together to combine and coat.
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Garnish with fresh basil or parsley, and optional Parmesan or red pepper flakes. Serve warm.
Notes
- For a gluten-free version, use your favorite GF pasta.
- Add extra veggies like spinach, mushrooms, or bell peppers.
- Stir in pesto, balsamic glaze, or a splash of cream for extra flavor.
- Use raw chicken sausage if desired—just cook it thoroughly before adding vegetables.
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