Introduction: Craving a Meal That’s Quick, Tasty, and Packed with Veggies?
Ever wondered how to whip up a dinner that’s hearty, healthy, and bursting with flavor in under 30 minutes? Imagine juicy chicken sausages, tender zucchini, sweet tomatoes, and perfectly cooked pasta all tossed together in a light, savory sauce. This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is your answer! It’s a one-pan wonder that’s perfect for busy weeknights or a cozy weekend meal. Ready to make a dish that’s as easy as it is delicious? Let’s get cooking and bring some Italian-inspired magic to your table!
Overview: Why This Dish is a Weeknight Winner
This Chicken Sausages with Zucchini, Tomatoes, and Pasta is a game-changer for anyone who loves a quick, flavorful meal. It combines protein-packed chicken sausages with fresh veggies and pasta in a light, brothy sauce that’s both comforting and healthy. What makes it special? It’s ready in about 30 minutes, uses simple ingredients, and is super versatile—perfect for picky eaters or adventurous foodies alike.
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! Just chop, sauté, and simmer—no fancy skills needed.
- Why It’s Special: It’s a balanced meal with protein, veggies, and carbs, plus it’s lighter than creamy pasta dishes and easy to customize.
This recipe is perfect for busy nights when you want something wholesome and delicious without a lot of fuss. Let’s dive in!
Essential Ingredients
Here’s what you need to make this vibrant, tasty dish. Each ingredient adds flavor, texture, or both to create a perfect meal.
For the Chicken Sausages
- Chicken Sausages (4): Juicy and flavorful, these add protein and a savory kick. Choose pre-cooked or raw, depending on what’s available.
- Olive Oil (2 tablespoons): Helps the spices stick to the sausages and adds richness.
- Paprika (1 teaspoon): Gives a smoky, slightly sweet flavor.
- Garlic Powder (1 teaspoon): Adds a mild garlic taste without overpowering.
- Dried Oregano (1 teaspoon): Brings an Italian herb vibe.
- Salt and Pepper (to taste): Enhances all the flavors.
For the Pasta and Veggies
- Pasta (8 ounces, any shape): Pick your favorite—penne, fusilli, or spaghetti all work great.
- Olive Oil (2 tablespoons): Used for sautéing the veggies, adding a smooth flavor.
- Onion (1, diced): Adds a sweet, savory base.
- Garlic (2 cloves, minced): Brings bold, aromatic flavor.
- Zucchinis (2, sliced): Adds a tender, mild veggie crunch.
- Cherry Tomatoes (2 cups, halved): Brings juicy sweetness and bright color.
- Chicken Broth (1 cup): Creates a light, flavorful sauce.
- Dried Basil (1 teaspoon): Adds a classic Italian herb taste.
- Salt and Pepper (to taste): Adjusts the seasoning to your liking.
- Grated Parmesan Cheese (for serving): Adds a nutty, cheesy finish.
Substitutions and Variations
- Sausages: Swap chicken sausages for turkey, pork, or plant-based sausages for a vegetarian option.
- Pasta: Use gluten-free pasta or whole wheat pasta for a healthier twist.
- Veggies: Try bell peppers, mushrooms, or spinach instead of or with zucchini and tomatoes.
- Broth: Use vegetable broth for a vegetarian version or water with a splash of white wine for extra flavor.
- Cheese: Swap Parmesan for Pecorino Romano, feta, or skip it for a dairy-free dish.
- Herbs: Fresh basil or parsley can replace dried basil for a brighter taste.
Step-by-Step Instructions
This dish comes together quickly and easily. Follow these steps for a delicious meal in no time!
Step 1: Prep the Chicken Sausages
- In a medium bowl, mix 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and a pinch of salt and pepper.
- Add 4 chicken sausages and toss to coat evenly. Set aside to marinate while you prep other ingredients.
Tip: If using raw sausages, this marinade adds extra flavor. Pre-cooked sausages will still soak up the spices for a tasty boost.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 8 ounces of pasta and cook according to the package instructions until al dente (usually 8–10 minutes).
- Drain the pasta and set aside. Drizzle with a tiny bit of olive oil to prevent sticking.
Tip: Save a cup of pasta water in case you need to thin out the sauce later.
Step 3: Sear the Chicken Sausages
- Heat a large skillet over medium-high heat.
- Add the marinated chicken sausages and cook for 4–5 minutes per side until golden brown and cooked through (if using raw sausages, ensure they reach 165°F internally).
- Remove the sausages from the skillet and set aside on a plate.
Tip: Slice the sausages into rounds after cooking for easier eating and a prettier dish.
Step 4: Sauté the Vegetables
- In the same skillet, add 2 tablespoons olive oil and heat over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until the onion is soft and translucent.
- Add 2 sliced zucchinis and 2 cups halved cherry tomatoes. Cook for 5 minutes, stirring occasionally, until the veggies are tender but not mushy.
Tip: Don’t overcook the zucchini—it should be tender but still have a slight bite.
Step 5: Combine Everything
- Slice the cooked sausages (if not already sliced) and return them to the skillet with the veggies.
- Add the cooked pasta, 1 cup chicken broth, 1 teaspoon dried basil, and a pinch of salt and pepper.
- Stir gently to combine all the ingredients evenly.
Tip: If the dish looks dry, add a splash of reserved pasta water or extra broth.
Step 6: Simmer and Serve
- Reduce the heat to low and let the mixture simmer for 5–10 minutes, stirring occasionally, to let the flavors meld.
- Taste and adjust seasoning with more salt, pepper, or basil if needed.
- Remove from heat and serve hot, sprinkled with grated Parmesan cheese.
Tip: For extra flavor, let the dish sit for a minute before serving to soak up the sauce.
Assembly: Building the Perfect Dish
Putting together this Chicken Sausages with Zucchini, Tomatoes, and Pasta is all about balance and flavor. Here’s how to make it look and taste amazing:
- Start with the Skillet: Use a large skillet to give you room to mix everything without crowding.
- Layer Flavors: Sauté the onions and garlic first to create a savory base, then add zucchini and tomatoes for freshness.
- Combine Carefully: Add the pasta and sausages gently to keep the veggies from breaking apart.
- Finish with Cheese: Sprinkle Parmesan on each plate just before serving for a melty, nutty touch.
Presentation Tips:
- Serve in shallow bowls to show off the colorful veggies and sausages.
- Garnish with a sprinkle of fresh basil or parsley for a pop of green.
- Use a big spoon or tongs to serve, ensuring each plate gets a mix of pasta, veggies, and sausage.
Storage and Make-Ahead Tips
This dish is great for meal prep or enjoying leftovers. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat in 1-minute increments, stirring in between, until warmed through.
- Stovetop: Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, about 5 minutes.
- Make-Ahead Tips:
- Cook the pasta and sausages up to a day ahead and store separately in the fridge.
- Chop the veggies a day ahead and store in an airtight container.
- Assemble and cook the dish up to 2 hours before serving, then reheat gently on the stove.
Tip: If freezing, undercook the pasta slightly to prevent it from getting mushy when reheated.
Recipe Variations
This dish is super versatile—here are some fun ways to switch it up:
- Vegetarian Version: Swap chicken sausages for plant-based sausages or extra veggies like mushrooms or eggplant.
- Spicy Twist: Use spicy chicken sausages or add a pinch of red pepper flakes to the veggie sauté.
- Creamy Option: Stir in 1/4 cup heavy cream or cream cheese with the broth for a richer sauce.
- Pesto Power: Replace the dried basil with a tablespoon of pesto for a bold, herby flavor.
- Low-Carb Swap: Use zucchini noodles or spaghetti squash instead of pasta.
Tip: Add a handful of fresh spinach or arugula at the end for extra greens and color.
Conclusion: Make It Your Own and Enjoy!
This Chicken Sausages with Zucchini, Tomatoes, and Pasta is your new go-to for a quick, healthy, and delicious meal. It’s perfect for busy weeknights, family dinners, or even impressing friends at a casual get-together. With its vibrant veggies, savory sausages, and customizable flavors, it’s a dish everyone will love. So grab your skillet, play with your favorite ingredients, and enjoy a meal that’s as fun to make as it is to eat. What’s your favorite way to spice up this dish? Share your ideas in the comments!
Print
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Description
Ever wondered how to whip up a dinner that’s hearty, healthy, and bursting with flavor in under 30 minutes? Imagine juicy chicken sausages, tender zucchini, sweet tomatoes, and perfectly cooked pasta all tossed together in a light, savory sauce.
Ingredients
For the Chicken Sausages
- Chicken Sausages (4): Juicy and flavorful, these add protein and a savory kick. Choose pre-cooked or raw, depending on what’s available.
- Olive Oil (2 tablespoons): Helps the spices stick to the sausages and adds richness.
- Paprika (1 teaspoon): Gives a smoky, slightly sweet flavor.
- Garlic Powder (1 teaspoon): Adds a mild garlic taste without overpowering.
- Dried Oregano (1 teaspoon): Brings an Italian herb vibe.
- Salt and Pepper (to taste): Enhances all the flavors.
For the Pasta and Veggies
- Pasta (8 ounces, any shape): Pick your favorite—penne, fusilli, or spaghetti all work great.
- Olive Oil (2 tablespoons): Used for sautéing the veggies, adding a smooth flavor.
- Onion (1, diced): Adds a sweet, savory base.
- Garlic (2 cloves, minced): Brings bold, aromatic flavor.
- Zucchinis (2, sliced): Adds a tender, mild veggie crunch.
- Cherry Tomatoes (2 cups, halved): Brings juicy sweetness and bright color.
- Chicken Broth (1 cup): Creates a light, flavorful sauce.
- Dried Basil (1 teaspoon): Adds a classic Italian herb taste.
- Salt and Pepper (to taste): Adjusts the seasoning to your liking.
- Grated Parmesan Cheese (for serving): Adds a nutty, cheesy finish.
Substitutions and Variations
- Sausages: Swap chicken sausages for turkey, pork, or plant-based sausages for a vegetarian option.
- Pasta: Use gluten-free pasta or whole wheat pasta for a healthier twist.
- Veggies: Try bell peppers, mushrooms, or spinach instead of or with zucchini and tomatoes.
- Broth: Use vegetable broth for a vegetarian version or water with a splash of white wine for extra flavor.
- Cheese: Swap Parmesan for Pecorino Romano, feta, or skip it for a dairy-free dish.
- Herbs: Fresh basil or parsley can replace dried basil for a brighter taste.
Instructions
Step 1: Prep the Chicken Sausages
- In a medium bowl, mix 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and a pinch of salt and pepper.
- Add 4 chicken sausages and toss to coat evenly. Set aside to marinate while you prep other ingredients.
Tip: If using raw sausages, this marinade adds extra flavor. Pre-cooked sausages will still soak up the spices for a tasty boost.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 8 ounces of pasta and cook according to the package instructions until al dente (usually 8–10 minutes).
- Drain the pasta and set aside. Drizzle with a tiny bit of olive oil to prevent sticking.
Tip: Save a cup of pasta water in case you need to thin out the sauce later.
Step 3: Sear the Chicken Sausages
- Heat a large skillet over medium-high heat.
- Add the marinated chicken sausages and cook for 4–5 minutes per side until golden brown and cooked through (if using raw sausages, ensure they reach 165°F internally).
- Remove the sausages from the skillet and set aside on a plate.
Tip: Slice the sausages into rounds after cooking for easier eating and a prettier dish.
Step 4: Sauté the Vegetables
- In the same skillet, add 2 tablespoons olive oil and heat over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until the onion is soft and translucent.
- Add 2 sliced zucchinis and 2 cups halved cherry tomatoes. Cook for 5 minutes, stirring occasionally, until the veggies are tender but not mushy.
Tip: Don’t overcook the zucchini—it should be tender but still have a slight bite.
Step 5: Combine Everything
- Slice the cooked sausages (if not already sliced) and return them to the skillet with the veggies.
- Add the cooked pasta, 1 cup chicken broth, 1 teaspoon dried basil, and a pinch of salt and pepper.
- Stir gently to combine all the ingredients evenly.
Tip: If the dish looks dry, add a splash of reserved pasta water or extra broth.
Step 6: Simmer and Serve
- Reduce the heat to low and let the mixture simmer for 5–10 minutes, stirring occasionally, to let the flavors meld.
- Taste and adjust seasoning with more salt, pepper, or basil if needed.
- Remove from heat and serve hot, sprinkled with grated Parmesan cheese.
Tip: For extra flavor, let the dish sit for a minute before serving to soak up the sauce
FAQs
1. Can I use a different type of sausage?
Yes! Turkey, pork, or plant-based sausages work great. Just adjust cooking time if using raw sausages to ensure they’re fully cooked.
2. Is this dish healthy?
Absolutely! It’s packed with veggies, uses lean chicken sausages, and has a light broth-based sauce instead of heavy cream. Whole wheat pasta adds extra fiber.
3. Can I make it vegetarian?
Yes! Swap the chicken sausages for plant-based sausages and use vegetable broth instead of chicken broth.
4. How do I keep the pasta from getting soggy?
- Cook the pasta al dente to keep it firm.
- Don’t add too much broth—start with 1 cup and add more if needed.
- Store leftovers with the sauce separate if possible.
5. Can I make this ahead?
Yes! Prep the pasta, sausages, and veggies a day ahead. Assemble and cook up to 2 hours before serving, then reheat gently.
6. How long does it last in the fridge?
It stays fresh in an airtight container for up to 3 days. Stir gently before reheating to mix the sauce.
7. Can I freeze this dish?
Yes! Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with a splash of broth.
8. What’s the best pasta shape to use?
Any shape works! Penne, fusilli, or rigatoni hold the sauce well, while spaghetti or linguine give a classic vibe.
This Chicken Sausages with Zucchini, Tomatoes, and Pasta is quick, versatile, and perfect for any night. Enjoy making it your own!