Chicken Sausage Pasta

Comfort food doesn’t have to mean complicated. This Chicken Sausage Pasta delivers rich, creamy sauce, savory slices of chicken sausage, and bright notes from stewed tomatoes in a single, satisfying skillet. It’s the kind of meal that comes together quickly on a weeknight but feels special enough for guests. The foundation is simple: perfectly cooked bow tie pasta, a garlicky tomato base, and a luscious Parmesan-cream finish. Follow along for tips on timing, texture, and small tweaks to make this dish your own.

Why you’ll love this recipe

This Chicken Sausage Pasta checks a lot of boxes. It’s fast to make — most of the work happens on the stovetop — and the ingredients are pantry-friendly. The chicken sausage brings a lean, flavorful protein that pairs beautifully with the creamy, slightly tangy sauce. Using Italian-style stewed tomatoes gives the dish depth without extra effort, while Parmesan adds the salty, nutty finish that ties everything together.

Ingredients

• 12 oz bow tie pasta
• 1 ½ cups
• 2 tablespoons olive oil
• 2 12 oz Italian style chicken sausage, sliced into rounds
• 2 teaspoons minced garlic
• 1 1/2 – 2 14.5 oz cans Italian stewed tomatoes, drained and chopped
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 1/2 cups heavy whipping cream
• 1 cup shredded Parmesan cheese, divided

Note: The ingredient list above is the source of truth for quantities and names used in the directions that follow.

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan
• Spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Before you begin

Start a large pot of salted water to boil for the bow tie pasta. While the water heats, slice the chicken sausages into rounds and drain and chop the stewed tomatoes if you haven’t already. Having everything prepped makes the cooking process smooth and keeps the pasta from overcooking while you finish the sauce.

Step-by-step instructions

1. Cook the pasta: When the pot of water is at a rolling boil, add the 12 oz bow tie pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Reserve about 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.
2. Brown the sausage: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 12 oz Italian style chicken sausage slices in an even layer. Cook without moving for 2–3 minutes so they develop a golden-brown crust, then flip and brown the other side for another 2–3 minutes. Transfer the browned sausage to a plate and set aside.
3. Sauté the garlic: Reduce the skillet heat to medium. Add 2 teaspoons minced garlic to the same pan and cook for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Add the tomatoes and seasonings: Stir in the 1 1/2 – 2 14.5 oz cans of drained, chopped Italian stewed tomatoes. Add 1 teaspoon salt, 1/2 teaspoon dried basil, and 1/2 teaspoon crushed red pepper flakes if using. Cook, stirring occasionally, until the tomatoes are heated through and the mixture is slightly reduced, about 3–5 minutes.
5. Stir in the cream: Pour in 1 1/2 cups heavy whipping cream and stir to combine with the tomato mixture. Bring the sauce to a gentle simmer over medium-low heat, letting it thicken slightly, about 3–5 minutes.
6. Return the sausage to the pan: Add the browned chicken sausage rounds back into the skillet, stirring them into the sauce so they are warmed through and coated. Simmer for 2–3 minutes to let the flavors meld.
7. Add pasta and Parmesan: Add the drained bow tie pasta to the skillet with the sauce and sausage. Toss everything gently to combine. Sprinkle in 1/2 cup of the shredded Parmesan cheese and stir so it melts into the sauce, coating the pasta. If the sauce seems too thick, add a splash of the reserved pasta cooking water until you reach your desired consistency.
8. Finish and serve: Taste and adjust seasoning with extra salt if needed. Sprinkle the remaining 1/2 cup Parmesan cheese over the top, or stir it in for a creamier finish. Serve immediately while hot.

Troubleshooting & Tips

• For the best texture, don’t overcook the bow tie pasta — it should be slightly firm as it will continue to soften when tossed with the hot sauce.
• If you prefer a thinner sauce, reserve more pasta water and add it gradually when combining the pasta and sauce. The starchy water helps the sauce cling to the noodles.
• To boost brightness, finish with a squeeze of lemon or a handful of chopped fresh basil or parsley right before serving.
• If the sausage slices are thick, lower the heat slightly while browning to ensure they cook through without burning externally.
• For a smoother sauce, break up the stewed tomato pieces a bit more with your spoon while they simmer.

Variations

• Vegetable boost: Add sliced bell peppers, mushrooms, or baby spinach when you add the tomatoes. Sauté the vegetables for a few minutes until softened before adding the cream.
• Spicy kick: Increase the crushed red pepper flakes to taste or stir in a few dashes of hot sauce.
• Cheese swap: Replace half of the Parmesan with Pecorino Romano for a sharper finish, or fold in a few ounces of cream cheese for extra silkiness.
• One-pot version: Cook the bow tie pasta directly in the skillet with the tomatoes and enough water or broth to cover, then stir in cream and cheese once the pasta is tender. Adjust liquid amounts and timing carefully to avoid sticking.

Storing and reheating

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore saucy consistency, or microwave in short bursts, stirring between intervals.

Serving suggestions

This Chicken Sausage Pasta pairs nicely with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also a classic companion for soaking up any extra sauce. For wine pairings, opt for a medium-bodied red like Sangiovese or a dry rosé.

Final notes

This recipe is designed to be straightforward and flexible. The combination of savory chicken sausage, tangy stewed tomatoes, and creamy Parmesan makes a comforting pasta dish that comes together quickly. Follow the step-by-step directions to keep timing tight and textures just right. Whether you’re cooking for family or meal-prepping for the week, this Chicken Sausage Pasta is reliable, flavorful, and easy to love.

Enjoy your meal and feel free to customize the extras to suit your taste — a little tweak here and there can make this dish uniquely yours.