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