This chicken and sausage pasta is a game-changer for busy weeknight dinners. Loaded with chicken thighs, Italian sausage, and perfectly al dente noodles in a flavorful alfredo cream sauce, this recipe is as easy as it is delicious. It's the perfect dish for family dinners or even potlucks.
Who doesn't love a good pasta skillet or bake? With all that meat, flavorful sauce, and cheese, recipes like my million dollar spaghetti recipe are comfort food with a capital C. They're also easy on the wallet and super-easy to make, which is why they're a major part of my dinner recipe rotation. I guarantee that after you make this recipe, you'll be just as in love with these kinds of recipes as I am!
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Why You'll Love This Recipe
- Simple Ingredients: This recipe uses basic ingredients like chicken, sausage, pasta, cream, and spices, all of which are probably in your kitchen right now.
- Easy to Make: This is a one-pan meal, making it easy to make and easy to clean up later.
- Hearty: With a combination of chicken thighs and Italian sausage, pasta, and a rich, creamy sauce, this is a hearty, filling dish that will satisfy everyone.
- Customizable: You can make simple changes and additions to create a recipe that suits your individual tastes.
Ingredients
For the Chicken and Sausage
- Boneless Chicken Thighs: Chicken thighs have a deeper flavor and a more tender texture than chicken breasts, making them perfect for the other bold flavors in this recipe.
- Italian Sausage: Italian sausage adds bold, classic Italian flavor to the recipe.
- Sun-Dried Tomato Powder: I use OliveNation sun-dried tomato powder to add deep, complex tomato undertones to both meats as they cook. Use Code: 15GoldenGK for 15% off.
- Seasonings: I combine the sun-dried tomato powder with thyme, basil, and smoked paprika for a savory, earthy flavor with just a hint of sweetness.
For the Sauce
- Mafalda Pasta: The textured shape of mafalda pasta makes it perfect for holding the rich sauce.
- Butter and Gluten-Free Flour: These create the roux that thickens the cream sauce.
- Bell Peppers and Onions: Onions and bell peppers add natural sweetness with a bright, biting undertone.
- Parmesan Cheese: Parmesan cheese adds richness and a deep, nutty, and somewhat earthy flavor that's the classic hallmark of good cream sauce.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Chicken Thighs: You can use chicken breasts if you prefer. While they aren't as moist as thighs, they're still tasty.
- Spicy: Use spicy Italian sausage and add some red pepper flakes for a spicy kick.
- Pasta: Any short, textured noodles will work for this recipe.
- Dairy Free: You can use plant-based butter, cheese, and cream for a gluten and dairy-free version of this recipe.
- Just Chicken: Leave out the sausage and double the chicken. Remember to double the seasonings, as well.
- Just Sausage: Double the Italian sausage and use chicken seasonings to make a dish with just sausage.
- Vegetables: Add fresh vegetables like mushrooms, spinach, kale, or steamed broccoli during the final stages of cooking.
Instructions
For the Pasta and Meat
1: Dice the chicken thighs into bite-size pieces and add them to a large bowl. Then, remove the Italian sausages from the casings and place the meat in another bowl.
2: Cook the pasta according to the package directions for al dente. Then, drain it, reserving ¼ cup of the pasta water, and set it aside.
2: While the pasta cooks, toss the chicken with the tomato powder, garlic powder, thyme, basil, paprika, and salt.
3: Cook the chicken in oil over medium heat until the internal temperature reaches 165 degrees. I use the ThermoPro Lightning meat thermometer to ensure I don't overcook OR undercook my meat.
4: Transfer the cooked chicken to a plate and immediately add the sausage to the same pan. Cook the sausage for a few minutes until it begins to brown, breaking it apart with a spatula as it cooks. Then, transfer the sausage to the plate with the chicken.
For the Sauce
1: Lower the heat to medium-low and add the butter to the same pan. Then, cook the bell peppers, onion, and seasonings in the melted butter until the pepper is translucent.
2: Add the flour and stir well, cooking until it smells nutty. Then, add the chicken broth and heavy cream and whisk until a smooth, creamy sauce begins to form.
3: Add the parmesan cheese and stir until the cheese is completely melted. Then, let the sauce simmer, stirring occasionally, until thickened.
4: Add the chicken and sausage to the sauce and stir well. If the sauce is too thick, add a bit of the reserved pasta water to thin it out.
5: Add the pasta to the sauce and toss gently to coat. Enjoy!
Hint
Heavy cream boils at 200 degrees, and boiling it for too long will curdle it. To avoid ruining my sauce, I like to use my ThermoPro Lightning thermometer to keep the sauce at the perfect temperature while I add the cheese.
Storage
Refrigerate this chicken and sausage pasta for up to 3 days in an air-tight container. I don't recommend freezing it. Cream sauces almost always break when they're defrosted, creating a grainy, watery mess.
To reheat the pasta, place it in a saucepan with just a touch of water and cook it over medium-low until it's heated through.
Expert Tips
- Always use a meat thermometer to check for doneness. A quality thermometer ensures your meat is safe to eat and not overcooked.
- The cooking time for the chicken will vary depending on how large or small the pieces are. Again, a meat thermometer is the best way to ensure nothing is raw or overcooked.
- Cook your butter and flour for about a minute. This will cook off the raw flour flavor. You'll know it's ready when it begins to smell a bit nutty.
- On the other hand, don't cook your roux for too long. The longer it cooks, the less thickening power it has.
Frequently Asked Questions
Dark meat chicken can sometimes retain a pink color even when it's fully cooked. The only real way to know for sure that it's done is by using a meat thermometer. When the temperature registers 165 degrees in the thickest part of the meat, it's fully cooked.
While chicken thighs have more fat than breasts, they're still very lean meat and quite healthy. In addition to protein, they have lots of B vitamins and iron.
To ensure your cream sauce doesn't have a raw flour flavor, cook your roux until it's a bit golden and has a nutty flavor. Be careful not to cook it for too long, though. The longer you cook a roux, the less thickening power it has.
Cast iron is the undisputed king of stovetop cooking, especially when it comes to skillet recipes. Cast iron heats evenly and retains heat better than other pressed metal pans.
📖 Recipe
Chicken and Sausage Pasta
Equipment
- Thermopro Lightning meat thermometer Use Code: Nicole20 for 20% off
Ingredients
Chicken and Sausage
- 3 boneless, skinless chicken thighs
- 3 Italian sausage links
- 1 ½ tablespoon olive oil
- 2 teaspoon sun-dried tomato powder
- 1 teaspoon thyme
- 1 teaspoon basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Pasta Sauce
- 12 oz Jovial gluten free mafalda pasta
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 tablespoon butter
- ½ bell pepper diced small
- 1 tablespoon onion minced
- 2 cups heavy cream
- ¼ cup chicken broth
- ¼ cup pasta water reserved
- 5 oz parmesan cheese shredded
- 1 tablespoon Bob's Red Mill 1:1 gluten free flour
Instructions
For the Chicken and Sausage
- Dice the chicken thighs into bite-sized pieces and place them into a bowl. Then, remove the casings from the Italian sausage.
- Boil the pasta per the directions on the box for al dente. Drain and set aside, reserving ¼ cup of the pasta water.
- Add the tomato powder, garlic powder, thyme, basil, paprika, and salt to the chicken and toss to coat.
- Preheat the olive oil in a large skillet over medium heat. Then, add the diced chicken and cook, stirring occasionally, for 3 to 4 minutes or until a meat thermometer registers 165 degrees. Transfer the chicken to a plate.
- Add the sausage to the same pan and cook for 4 to 5 minutes, breaking it apart with a spatula as you go, until the meat begins to brown. Transfer it to the plate with the chicken.
For the Sauce
- Lower the heat to medium-low and add the butter to the skillet. Then, cook the bell pepper, minced onion, Italian seasoning, garlic powder, and salt for 1 to 2 minutes until the pepper is translucent.
- Add teh flour and stir well. Cook for about a minute, scraping the bottom of the skillet.
- Pour in the chicken broth and heavy cream and whisk until a smooth, creamy sauce begins to form.
- Reduce the heat to low and add the parmesan cheese. Stir until the cheese is completely melted, then simmer, stirring constantly until the sauce reaches your desired thickness.
- Add the cooked chicken and sausage to the sauce and stir well.
- If the sauce is too thick, add a bit of reserved pasta water to thin it out. Only add a little at a tim.
- Add the cooked pasta and toss well to coat evenly.
Notes
- Store any leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezing is not recommended because of the creamy sauce.
- Spicy Italian sausage creates a dish with a nice kick of heat.
- Use plant butter, cheese, and cream for a dairy-free version.
- Add fresh vegetables like mushrooms, spinach, kale, or steamed broccoli for more flavor and texture.
- Stir your sauce constantly as it cooks to ensure an even texture.
JC says
Such a delicious, easy recipe. We loved it!
Oscar says
This chicken and sausage pasta is my go-to for a hearty meal! The combo of juicy chicken thighs, flavorful Italian sausage, and a creamy sauce is just so satisfying.
Anonymous says
This worked exactly as written, thanks!
Swathi says
Chicken sausage pasta looks delicious, perfect meal idea. Love it.
Tisha says
This recipe is straightforward to follow, making it an ideal choice for both novice and experienced cooks looking for a delicious and comforting meal.
Juyali says
The perfect dish when you are craving a comforting meal but don't have a lot of time. Delish dinner on the table in under an hour. Win-win! 🙂 Thanks for the great recipe.
Swathi says
Chicken sausage pasta is really yummy I tried it, It is hit with my family.
Oscar says
I love how this recipe combines tender chicken and savory sausage with rich alfredo sauce. It’s perfect for feeding the family and always a crowd-pleaser.
Liz says
This was such an easy, flavorful and yummy dinner recipe! My family loved it!! It will be on our dinner menu again soon.