Chicken Sausage Pasta with Broccoli

This Chicken Sausage Pasta is the ideal weeknight meal. It is made of simple ingredients, and its quick cooking time is hard to beat. This pasta is packed with protein and fiber and is healthy and tasty. This meal is economical and feeds a crowd!

Pasta recipes are ideal meals when looking for cheap and easy options. This healthy chicken sausage pasta with broccoli is affordable and quick to throw together. This recipe makes six servings which is great when you need to feed a crowd or prep for the week's meals.

While the pasta boils alongside frozen broccoli florets, cook the shallot and garlic in the olive oil alongside Italian chicken sausage. Once tossed with sun-dried tomatoes and parmesan cheese, the resulting pasta is wholesome and delicious. Feel free to garnish this dish how you like it. My favorite toppings include a drizzle of extra-virgin olive oil, a sprinkle of crushed red pepper flakes, and an abundance of grated parmesan cheese.

Side note: Use those extra sun-dried tomatoes in the jar and make a batch of Sun-Dried Tomato Feta Dip.

Jump to:

• Why You Will Love This Pasta Recipe
• Ingredients and Substitutions
• Instructions
• Equipment
• Tips
• Variations
• Make-Ahead, Storing, and Reheating
• FAQ
• Related Recipes
• 📖 Recipe
• 💬 Comments

Why You Will Love This Pasta Recipe

• Simple - This simple pasta contains carefully chosen, wholesome ingredients. It is full-flavored and delicious.
• Easy Weeknight Cooking - This is a great make-ahead meal that feeds a crowd. With little cooking time, this pasta dish is ideal for busy evenings.
• Economical - This recipe makes a LOT. One full pound of frozen broccoli and dried pasta plus four links of chicken sausage means this recipe is frugal in ingredient price and quantity.
• Other Easy Pasta Recipes -
  • 20-Minute Cherry Tomato Basil Pasta
  • Lemon Garlic Pasta
  • Easy Bolognese Sauce Recipe
  • Creamy Roasted Red Pepper Pasta
  • Orecchiette with Sausage and Peas

Ingredients and Substitutions

• Whole Wheat Penne - I love the added health benefits of whole wheat pasta. Feel free to use your favorite dried pasta in this recipe, but I love it with the whole wheat penne.
• Chicken Sausage - Any Italian-flavored or garlic chicken sausage will do. I used a sweet basil variety. Most packages come with four links, precisely the quantity you need to make this recipe.
• Frozen Broccoli Florets - Typically, one package is 16oz.
• Shallot (minced) - Substitute with Vidalia, white, or red onion.
• Garlic (minced)
• Sundried Tomatoes (in olive oil)
• Olive Oil
• Parmesan Cheese (grated)
• Salt and Pepper - To taste.
• Optional Garnishes - Grated parmesan cheese, crushed red pepper flakes, fresh basil, and extra-virgin olive oil.

Instructions

1 - Cook the pasta according to the package instructions until al dente. Turn off the heat and add the frozen broccoli florets to the boiling water. Cover and steam for about 2 minutes, until the broccoli is heated. Then Drain.

2 - While the pasta is cooking, heat one tablespoon of olive oil in a large skillet over medium heat. Saute the shallot for 3-5 minutes or until golden. Add the garlic and cook for one more minute.

3 - Transfer the chicken sausage slices to the pan. Stir them in with the shallots and garlic. Cook until heated through. Turn off the heat.

4 - Pour the cooked pasta and broccoli into the skillet. Add the remaining olive oil, sun-dried tomatoes, and parmesan cheese. Season with salt and pepper to taste.

5 - Serve. Garnish with crushed red pepper flakes, extra-virgin olive oil, and more grated parmesan cheese.

Equipment

• Large Pot - You will need a large pot for boiling the pasta and frozen broccoli together (one pound each). I love this Cuisinart Chef's Classic Nonstick Hard-Anodized 6-Quart Stockpot.
• Large Skillet - Use a large enough skillet to fit all ingredients. This T-Fal Nonstick 5 Quart Jumbo Cooker Saute Pan with Glass Lid fits everything nicely. I have this one in my kitchen. (It's affordable too, which is a bonus!)
• Colander Drainer - This Stainless Steel Colander, Easy Grip Micro-Perforated 5-Quart Colander is the one I have. It's held up to frequent use.
• Tongs - For the easiest mixing, use large tongs, like these OXO Good Grips 12-Inch (heat-resistant) Tongs, to toss everything together.

Tips

SALT THE WATER ONCE BOILING - Wait to salt your water until it is boiling, then add the pasta.

USE EVENLY SIZED BROCCOLI FLORETS - The broccoli cooks via hot water and steam alongside the pasta. The cooking time is short but efficient. Make sure to choose a brand of frozen broccoli florets that are even in size (for equal cooking time). In addition, avoid extra-large florets.

RESERVE PASTA WATER - For creamier pasta, reserve a small quantity of pasta water before draining. Add the water alongside the sun-dried tomatoes, olive oil, and parmesan cheese. Store extra starchy pasta water in the refrigerator for reheating the leftovers too.

USE DISPOSABLE GLOVES - The sun-dried tomatoes are coated in oil, so they are extra messy to chop. Use a pair of disposable gloves when handling them. You can also cut them using kitchen shears too.

Variations

• Chicken Sausage Spinach Pasta - Use baby spinach instead of broccoli. Toss the spinach into the skillet when adding the cooked pasta. (Keep in mind this will change the nutrition information.)
• Spicy Chicken Sausage Pasta - Add a ½ teaspoon of crushed red pepper flakes with the garlic.

Make-Ahead, Storing, and Reheating

• MAKE-AHEAD - As stated, this recipe makes a lot. With a shelf-life of 4 days, this is a fantastic make-ahead meal. Portion into individual containers for easy lunches or dinners.
• STORE - Transfer cooled pasta to a large airtight container or individual containers (for meal preparation). Store in the refrigerator for up to 4 days.
• REHEAT - The easiest and most effective way to reheat this pasta is by using the microwave.

FAQ

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