Chicken and Sausage Pasta
This chicken and sausage pasta is loaded with flavor, thanks to cubed chicken thighs, Italian sausage, and a rich, creamy sauce.
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.
Nutrition
Calories: 927kcalCarbohydrates: 48gProtein: 37gFat: 65gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 217mgSodium: 1333mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 1960IUVitamin C: 15mgCalcium: 376mgIron: 3mg
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