This one-pan skillet is creamy, speedy, and reliably comforting — sliced chicken sausage cooks up brown and savory, then simmers with sun-dried tomatoes, spinach and pasta in a Parmesan-studded cream sauce. It’s the kind of weeknight dinner that looks fancy but comes together fast, and if you enjoy other single-skillet pasta meals you might also like the same comforting flavors found in butter chicken pasta recipe that leans into rich, spiced cream sauces.
Why you’ll love this dish
This skillet checks a lot of boxes: ready in about 30 minutes, minimal dishes, and flexible enough for picky eaters or for a crowd. The use of pre-cooked chicken sausage cuts active time, while the pasta cooks right in the pan so starches help thicken the sauce — no separate pot needed.
“A fuss-free dinner that tastes like you spent hours on it — creamy, slightly smoky, and bright with sun-dried tomatoes.”
Great for busy weeknights, casual date nights, or when you want the comfort of a takeout-style pasta without the delivery wait or extra expense.
How this recipe comes together
Start by browning the sliced sausage to build flavor, then soften the onions in the same pan so those caramelized bits get incorporated. Add garlic, sun-dried tomatoes and spices briefly to bloom the aromatics, then pour in the dry pasta and chicken broth. As the pasta simmers covered, it absorbs the broth and releases starch to create the base of the sauce. Finish with cream, Parmesan and spinach to thicken and brighten. In under 30 minutes you have a cohesive, creamy one-skillet meal.
What you’ll need
- 1 pound chicken sausage, sliced (use your favorite flavor; mild or Italian works well)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped (oil-packed preferred for flavor)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 12 ounces penne or rotini pasta
- 3 cups chicken broth (low-sodium if preferred)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and freshly ground black pepper to taste
Substitution notes: swap turkey or pork sausage if you prefer; use half-and-half instead of heavy cream for a lighter sauce (sauce will be thinner); for dairy-free, use a cashew cream and a vegan Parmesan alternative.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage in a single layer and brown until both sides are golden, about 4–5 minutes. Remove the sausage and set aside.
- In the same skillet, add the chopped onion and cook over medium heat until soft and translucent, about 3 minutes. Scrape up any browned bits from the sausage — they add flavor.
- Add minced garlic, chopped sun-dried tomatoes, Italian seasoning, smoked paprika and red pepper flakes. Cook, stirring, for about 1 minute until fragrant.
- Pour in the dry pasta and 3 cups chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer 10–12 minutes, stirring occasionally, until the pasta is nearly tender and most liquid is absorbed.
- Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook, stirring constantly, for about 2 minutes until the sauce thickens slightly and becomes creamy.
- Return the browned chicken sausage to the skillet. Add 2 cups fresh spinach and stir until wilted, about 1 minute.
- Taste and season with salt and freshly ground black pepper as needed. Serve immediately while hot.
Best ways to enjoy it
Serve straight from the skillet for a rustic presentation. Sprinkle extra Parmesan and a grind of black pepper on each plate and add a squeeze of lemon if you want brightness. This pasta pairs well with a crisp green salad or garlic bread. If you like exploring similar comforting skillet meals, you may also enjoy the flavor profile on this creamy chicken and mushroom skillet which uses mushrooms for an earthy twist.
Storage and reheating tips
- Refrigerate: Cool to room temperature, transfer to an airtight container and refrigerate for up to 3–4 days.
- Freeze: For longer storage, freeze in a sealed container for up to 2–3 months. Note: cream-based sauces can change texture slightly after freezing; thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over low-medium heat with a splash of chicken broth or cream to loosen the sauce and prevent curdling. Microwaving works for single servings—heat in 30-second bursts, stirring between intervals.
- Food safety: Don’t leave the cooked dish at room temperature for more than 2 hours. Reheat to 165°F (74°C) when serving leftovers.
Pro chef tips
- Use a wide, heavy skillet so the pasta cooks evenly and you have room to stir without splashing.
- Browning the sausage until caramelized adds depth — don’t skip this step.
- If the sauce seems thin at the end, simmer uncovered for a minute or two to reduce, or stir in a tablespoon of grated Parmesan to help thicken.
- Reserve a little pasta water (or broth) before you finish if you want to adjust sauce consistency later — starches help the sauce cling to pasta.
- For even cooking, pick a pasta shape with ridges (penne or rotini) so sauce and sausage cling to every bite.
Creative twists
- Make it spicy: use hot chicken sausage and increase red pepper flakes.
- Veg-forward: add halved cherry tomatoes or roasted bell peppers for color and sweetness.
- Low-carb: swap in spiralized zucchini or chickpea pasta; reduce broth slightly since vegetable spiral noodles release water differently.
- Cheesy bake: transfer the finished skillet to a baking dish, top with extra mozzarella, and broil until bubbly for a gratin-style finish.
- Mediterranean: swap spinach for arugula and add a drizzle of olive oil and lemon zest at the end.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes active time: 5 minutes to brown sausage, 3 minutes for onions, 10–12 minutes simmering pasta, and a few minutes to finish the sauce and wilt the spinach.
Q: Can I use uncooked fresh sausage links instead of pre-cooked chicken sausage?
A: Yes, but increase initial cooking time to ensure the sausage is fully cooked through (internal temperature 165°F/74°C). Slice and brown thoroughly before removing to continue the recipe.
Q: Is this freezer-friendly?
A: Yes — freeze up to 2–3 months. Expect slight texture changes in cream sauces; thaw overnight in the fridge and add a splash of broth or cream when reheating.
Q: Can I make this dairy-free?
A: Substitute heavy cream with a cashew cream or unsweetened coconut cream and use a dairy-free Parmesan alternative. Flavor and texture will shift slightly but it remains delicious.
Q: What pasta works best?
A: Penne or rotini are ideal because their shapes hold sauce and pieces of sausage. Short ridged pastas are best for cling and bite.
If you’d like, I can turn this into a printable recipe card or scale ingredient amounts for 2 or 6 servings. Which would you prefer?
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Creamy One-Pan Skillet Pasta with Chicken Sausage
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free, Dairy Free
Description
A quick and creamy one-pan pasta dish with chicken sausage, sun-dried tomatoes, and spinach, ready in under 30 minutes.
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 freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage in a single layer and brown until both sides are golden, about 4–5 minutes. Remove the sausage and set aside.
- Add the chopped onion and cook over medium heat until soft and translucent, about 3 minutes.
- Add minced garlic, chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook, stirring, for about 1 minute until fragrant.
- Pour in the dry pasta and 3 cups chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is nearly tender and most liquid is absorbed.
- Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook, stirring constantly, for about 2 minutes until the sauce thickens slightly and becomes creamy.
- Return the browned chicken sausage to the skillet. Add 2 cups fresh spinach and stir until wilted, about 1 minute.
- Taste and season with salt and freshly ground black pepper as needed. Serve immediately while hot.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. For dairy-free options, substitute with cashew cream and a vegan Parmesan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian