This one-skillet pasta comes together fast: smoky chicken sausage, bright sun-dried tomatoes, and a silky cream-Parmesan sauce tossed with penne and fresh spinach. It’s the kind of dinner I turn to when the week is busy but I still want something cozy and restaurant-worthy at the table. If you enjoy creamy, fuss-free pasta dinners, this is in the same family as a popular creamy pesto chicken pasta that’s also great for weeknights.
Why you’ll love this dish
This recipe hits a sweet spot: quick, forgiving, and full-flavored. The chicken sausage adds protein and a hint of smokiness without extra work; sun-dried tomatoes add concentrated tomato flavor; and the cream + Parmesan make the pan sauce lusciously cling to the pasta.
“A weeknight lifesaver — easy to scale, fast to finish, and everyone always asks for seconds.”
Perfect occasions:
- Busy weeknight family dinners
- Casual dinner parties where you want flavor without fuss
- Meal-prep lunches (store in single-serve containers)
The cooking process explained
In plain terms: brown the sliced sausage to build flavor, soften the aromatics, add dry pasta and broth and let the pasta cook straight in the skillet, finish with cream and cheese, and toss in spinach. The one-pan method reduces dishes and concentrates flavor from the browned bits on the pan.
What to expect timing-wise:
- Browning sausage: ~5 minutes
- Sweating onion + spices: ~3–4 minutes
- Simmering pasta in broth: 10–12 minutes
- Finishing with cream, cheese, and spinach: 2–3 minutes
Total active time: roughly 25–30 minutes.
What you’ll need
- 1 pound chicken sausage, sliced (pre-cooked kielbasa-style works best; if using raw sausage, see tips below)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped (oil-packed or dry-packed rehydrated)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 12 ounces penne or rotini pasta (use gluten-free if needed)
- 3 cups chicken broth (low-sodium recommended so you can control salt)
- 1/2 cup heavy cream (or half-and-half for a lighter finish)
- 1/2 cup grated Parmesan cheese (freshly grated melts best)
- 2 cups fresh spinach
- Salt and black pepper to taste
If you want a point of comparison for a rotisserie-based creamy skillet, check this creamy rotisserie option for ideas on protein swaps and pairing: creamy rotisserie chicken broccoli pasta.
Ingredient notes:
- Sun-dried tomatoes: oil-packed ones add extra richness; reserve a teaspoon of the oil to sauté if available.
- Chicken broth: adjust salt later — Parmesan adds saltiness.
- Pasta: penne and rotini hold sauce well; shorter shapes are easiest in a skillet.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add sliced chicken sausage in a single layer and brown until both sides are nicely seared, about 4–5 minutes. Remove sausage to a plate.
- In the same skillet, lower heat slightly and add chopped onion. Cook, stirring, until translucent and softened, about 3 minutes.
- Add minced garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Stir and cook for about 1 minute until fragrant — don’t let the garlic burn.
- Pour in dry pasta and 3 cups chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 10–12 minutes. Keep an eye on the liquid level so the pasta cooks evenly.
- When the pasta is nearly tender and most of the liquid is absorbed, stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook 1–2 minutes more until the sauce thickens. If the sauce seems too thick, add a splash more broth.
- Return the browned sausage to the skillet and stir in the fresh spinach. Cook until the spinach wilts, about 1 minute.
- Taste and season with salt and freshly ground black pepper. Serve hot.
Best ways to enjoy it
- Plate with an extra sprinkle of grated Parmesan and a drizzle of good olive oil.
- Garnish with torn basil or chopped parsley for freshness and color.
- Pairings: a simple green salad with lemon vinaigrette, crusty garlic bread, or roasted asparagus. For wine, a crisp Sauvignon Blanc or light-bodied Chardonnay complements the cream and tomatoes.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container. Keeps 3–4 days in the fridge.
- Freezing: Sauce and sausage can be frozen, but pasta may soften when thawed. If freezing, undercook the pasta by 1–2 minutes before combining, cool, then freeze in airtight containers for up to 2 months.
- Reheating (fridge): Warm on the stovetop over medium-low with a splash of broth or water to loosen the sauce, stirring until heated through. Microwave reheating works too; add a tablespoon of liquid and heat in 45–60 second bursts, stirring between each.
Food safety: refrigerate within 2 hours of cooking and always reheat to at least 165°F (74°C).
Helpful cooking tips
- Brown the sausage properly: a deep sear adds caramelized flavor to the whole dish. Don’t overcrowd the pan.
- Deglaze for flavor: when you add the chicken broth to the onions and sun-dried tomatoes, scrape up browned bits from the pan — that’s flavor gold.
- Cheese timing: add Parmesan at the end so it melts into a silky sauce rather than grainy clumps. Freshly grated performs best.
- Salt carefully: taste after adding the Parmesan; the cheese can make the dish saltier than expected.
- If using raw sausage links: slice and brown, then ensure internal temperature reaches 165°F (74°C) before finishing in the sauce.
- To keep leftovers vibrant, add a fresh handful of spinach or chopped herbs when reheating.
Creative twists
- Make it lighter: swap heavy cream for half-and-half or Greek yogurt (stir in off-heat to avoid curdling).
- Add vegetables: sliced mushrooms, bell peppers, or zucchini work great; add them when you cook the onion.
- Swap proteins: use turkey or pork sausage, or shredded rotisserie chicken for a milder flavor.
- Make it spicy: increase red pepper flakes or add a spoonful of harissa or spicy tomato paste.
- Dairy-free: use coconut cream and nutritional yeast for a dairy-free twist; choose dairy-free Parmesan alternatives.
Common questions
Q: Can I use fresh pasta instead of dry?
A: Yes. Fresh pasta will cook much faster — usually 2–4 minutes. Reduce the broth slightly and watch closely to avoid overcooking.
Q: Is this dish freezer-friendly?
A: Partially. The sausage and sauce freeze well, but pasta can become soft after thawing. Undercook the pasta by a minute or two if you plan to freeze the entire dish.
Q: What if I don’t have sun-dried tomatoes?
A: Use cherry tomatoes (halved) sautéed until they blister, or 2 tablespoons of tomato paste for concentrated flavor.
Q: Can I make this gluten-free?
A: Yes—use gluten-free penne or rotini and confirm your sausage and broth are gluten-free.
Q: How can I reduce calories without losing flavor?
A: Use half-and-half instead of heavy cream, swap to turkey sausage, and load up on extra spinach and other vegetables.
If you want more one-pan pasta ideas, the linked creamy pesto and rotisserie chicken versions above give good variation and inspiration for future meals.
Print
One-Skillet Pasta with Chicken Sausage and Spinach
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and creamy one-skillet pasta featuring smoky chicken sausage, sun-dried tomatoes, and fresh spinach, perfect for busy weeknights.
Ingredients
- 1 pound chicken sausage, sliced
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces penne or rotini pasta
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add sliced chicken sausage in a single layer and brown until both sides are nicely seared, about 4–5 minutes. Remove sausage to a plate.
- In the same skillet, lower heat slightly and add chopped onion. Cook, stirring, until translucent and softened, about 3 minutes.
- Add minced garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Stir and cook for about 1 minute until fragrant.
- Pour in dry pasta and 3 cups chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes.
- When the pasta is nearly tender and most of the liquid is absorbed, stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook 1–2 minutes more until the sauce thickens.
- Return the browned sausage to the skillet and stir in the fresh spinach. Cook until the spinach wilts, about 1 minute.
- Taste and season with salt and freshly ground black pepper. Serve hot.
Notes
For lighter options, use half-and-half instead of heavy cream and add extra vegetables. Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian