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