You know those nights? The ones where you’re staring into the fridge, and it feels like nothing is staring back. You’re tired, everyone’s hungry, and the idea of making a big, complicated dinner sounds just awful.
I have those nights all the time. But I have a secret weapon for it, and it’s this chicken and sausage pasta. It tastes like something you’d get at a cozy little Italian place, but you can make it in your own kitchen with way less fuss. I’m going to show you exactly how to make a dinner that feels special, even on a regular Tuesday.
What You’ll Need
This recipe is all about simple, good-quality stuff. Nothing too fancy, I promise. The sausage does a lot of the heavy lifting with flavor, so if you can, get a good one from the butcher counter. It really makes a difference.
Here’s the shopping list.
| Ingredient | Amount |
|---|---|
| Penne Pasta | 1 lb |
| Italian Sausage | 1 lb |
| Chicken Breast | 1 lb |
| Olive Oil | 2 tbsp |
| Yellow Onion | 1 large |
| Garlic | 4 cloves |
| Crushed Tomatoes | 28 oz can |
| Heavy Cream | 1 cup |
| Dried Oregano | 1 tsp |
| Red Pepper Flakes | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Reserved Pasta Water | 1 cup |
| Parmesan Cheese | ½ cup |
| Fresh Parsley | ¼ cup |
A quick note on the ingredients: for the Italian sausage, you can use hot, sweet, or mild. It’s totally up to you and how much of a kick you like. I usually go with hot because it adds a nice warmth to the whole dish. For the chicken, boneless, skinless thighs work great too if you prefer them over breasts.
My Pro Tips for Nailing This Dish
I’ve made this dish, oh, I don’t know, probably a hundred times. Along the way, you pick up a few little tricks that take it from pretty good to “wow, you made this?”
Here are the things that really matter.
- Don’t Crowd the Pan: This is maybe the biggest mistake people make. When you brown the sausage and chicken, do it in batches if you need to. If you dump it all in at once, the meat will just steam instead of getting that beautiful brown crust. That crust is where all the flavor is hiding. Be patient here, it’s worth the extra five minutes.
- Save Your Pasta Water!: I can’t say this enough. That starchy, salty water is liquid gold. When you add it to your sauce, the starch helps the sauce cling to the pasta and makes it creamy without having to add a ton more cream. I always just dip a mug into the pot and save about a cup right before I drain the pasta.
- “Bloom” Your Spices: This sounds fancy, but it’s super easy. When you add your dried oregano and red pepper flakes, add them to the pan with the onions and garlic right before you pour in the tomatoes. Letting them cook in the hot oil for just 30 seconds or so wakes up their flavor in a huge way. It makes a bigger difference than you’d think.
The Tools for the Job
You don’t need any wild kitchen gadgets for this. Just the basics will do. Having everything out and ready before you start makes the whole process feel so much calmer.
| Tool | Purpose |
|---|---|
| Large Pot | For boiling pasta |
| Large Skillet or Dutch Oven | For making the sauce |
| Cutting Board | For chopping |
| Sharp Knife | For chopping |
| Colander | For draining pasta |
| Measuring Cups/Spoons | For measuring |
| Wooden Spoon or Spatula | For stirring |
Let’s Get Cooking: Step-by-Step
Alright, let’s walk through this together. Just follow these steps, and you’ll be in great shape. Don’t rush it, enjoy the process. The smells that are about to fill your kitchen are just fantastic.
Step 1: Cook the Pasta
First things first, get a big pot of water on the stove and bring it to a rolling boil. Add a good amount of salt—it should taste like the sea. This is your only chance to season the pasta itself. Dump in the 1 lb of penne and cook it according to the package directions, but check it about a minute early. You want it al dente, which means it still has a little bite to it, because it will finish cooking in the sauce later.
Step 2: Don’t Forget the Water!
Before you drain the pasta, grab a mug and carefully scoop out about 1 cup of the starchy cooking water. Set it aside. Now you can drain the pasta in a colander and leave it be.
Step 3: Brown the Sausage
While the pasta is cooking, get your large skillet or Dutch oven over medium-high heat. Add 1 tbsp of olive oil. If your sausage is in casings, squeeze the meat out and into the pan. Use your spoon to break it up into bite-sized crumbles. Let it cook until it’s nicely browned, which should take about 5-7 minutes. Don’t stir it too much! Let it sit and get that nice crust. Once it’s browned, use a slotted spoon to take it out and set it aside on a plate.
Step 4: Cook the Chicken
There should be some tasty sausage fat left in the pan. We’re going to use that. Add your chopped chicken breast to the same pan. Season it with a little salt and pepper. Cook it for about 5-6 minutes, stirring occasionally, until it’s golden brown and cooked through. (If you’re unsure, just cut a piece in half to check it’s not pink inside). Once it’s cooked, remove it and put it on the same plate as the sausage.
Step 5: Build the Flavor Base
Lower the heat to medium. There might be some browned bits stuck to the bottom of the pan—that’s pure flavor, don’t worry. Add the other 1 tbsp of olive oil if the pan looks dry. Toss in your chopped onion and cook it, stirring, until it gets soft and translucent, about 5 minutes. Then, add the minced garlic, dried oregano, and red pepper flakes. Stir that around for just 30-60 seconds until you can really smell the garlic. (Don’t let the garlic burn, or it’ll get bitter).
Step 6: Make the Sauce
Pour in the 28 oz can of crushed tomatoes and stir everything together, scraping up any of those browned bits from the bottom of the pan. Bring the sauce to a simmer, then pour in the 1 cup of heavy cream. Stir it all up until the sauce is a beautiful, creamy pink color. Let it gently bubble for about 5 minutes to let the flavors all meld together. This is a good time to taste it and add your 1 tsp of salt and ½ tsp of black pepper.
Step 7: Bring It All Together
Add the cooked sausage and chicken (and any juices from the plate) back into the skillet with the sauce. Stir it all in. Now, add the drained pasta to the skillet. Gently toss everything together until every single piece of pasta is coated in that amazing sauce.
Step 8: The Final Touch
This is where the magic pasta water comes in. Pour in about ½ cup of the reserved pasta water and stir. See how it makes the sauce silky and helps it hug the pasta? If it still looks a little too thick, add a bit more water until it’s the consistency you like. Let it all bubble together for one more minute.
Step 9: Serve It Up
Turn off the heat. Sprinkle in the ½ cup of grated Parmesan cheese and the ¼ cup of chopped fresh parsley. Give it one last good stir, and you’re ready to eat. Serve it hot, with a little extra Parmesan on top if you’re feeling it.
Substitutions and Fun Variations
One of the best things about a recipe like this is that you can totally make it your own. Don’t be afraid to play around with it.
- Add Some Veggies: This sauce is begging for some vegetables. Try adding a few big handfuls of fresh spinach at the very end and let it wilt into the sauce. Sliced mushrooms or chopped bell peppers are also amazing—just sauté them with the onions.
- Change the Protein: Not a fan of chicken? You can leave it out and just use more sausage. Or try using shrimp instead. If you use shrimp, add them at the very end of cooking the sauce; they only need a couple of minutes to cook through.
- Make it Creamier (or Lighter): If you want an extra rich and decadent sauce, you can stir in a few ounces of cream cheese along with the heavy cream. If you want to lighten it up, you can use half-and-half or whole milk instead of the heavy cream, but the sauce won’t be quite as thick.
What to Serve With Your Pasta
This dish is a pretty solid meal all by itself, but if you want to round it out, I have a couple of easy suggestions.
A simple green salad with a zippy lemon vinaigrette is perfect. It cuts through the richness of the creamy sauce and adds a nice, fresh crunch.
And you can never, ever go wrong with garlic bread. It’s basically required for sopping up any extra sauce left on your plate.
Handling Leftovers and Storage
If you happen to have leftovers, they are fantastic the next day. The flavors actually get even better as they sit.
Just store the pasta in an airtight container in the fridge. It will keep well for up to 3-4 days.
When you’re ready to reheat it, the sauce might have thickened up a bit. The best way to reheat it is in a skillet over medium-low heat. Add a splash of water, milk, or chicken broth to the pan to help loosen up the sauce and bring it back to its original creamy glory. Microwaving works too, but do it in short bursts and stir in between to avoid hot spots.
Frequently Asked Questions (FAQ)
Q1. Can I make this recipe gluten-free?
Ans: Absolutely. Just swap the regular penne for your favorite gluten-free pasta and follow the cooking instructions on that package. The rest of the sauce ingredients are naturally gluten-free.
Q2. Is this dish very spicy?
Ans: It depends entirely on the sausage you use. If you use sweet or mild Italian sausage and skip the red pepper flakes, it won’t be spicy at all. If you use hot sausage and the pepper flakes, it will have a nice, gentle heat.
Q3. Can I freeze this?
Ans: You can freeze the sauce, but I wouldn’t recommend freezing it with the pasta. Cooked pasta can get mushy when it’s thawed. Your best bet is to make the sauce, let it cool completely, and freeze it in an airtight container. When you want to serve it, just thaw the sauce, reheat it, and cook up some fresh pasta to toss with it.
Q4. I don’t have heavy cream. What can I use instead?
Ans: You can substitute with half-and-half, but the sauce will be a bit thinner. For a richer option, you could use a few tablespoons of mascarpone cheese or cream cheese stirred in until smooth.
Wrapping Up
See? That wasn’t so bad, was it? You just made a seriously delicious, comforting pasta dish that is going to make everyone at your dinner table very, very happy. It’s the perfect meal for a busy weeknight, a lazy Sunday, or anytime you just need some good food.
Now it’s your turn. Give this recipe a try and come back and tell me how it went. I’d love to hear if you made any changes or discovered a fun new variation. Leave a comment below and let me know
