I love a fast one-pot Chicken And Zucchini Pasta that sears chicken sausages, folds in zucchini ribbons and cherry tomatoes, and finishes with pasta coated in a glossy, tomato-kissed sauce.

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I never thought Chicken Sausages With Zucchini would become the dish I reach for when nothing else feels exciting. It looks simple but there is a weird way the flavors stack up so every bite pulls you back for more.

I use chicken sausages and zucchini together, but what surprised me was how the texture changes mid bite, like youre tasting two meals at once. It makes a great Pasta And Chicken Sausage night when time is short and you want something a little different.

Try it when you want a quick weeknight win.

Ingredients

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Chicken sausages: good protein source, juicy savory flavor, can be higher in sodium, hearty bite.
Pasta: carbs fuel, filling comfort food, choose whole grain it’s better for fiber.
Zucchini: low calorie, hydrating, adds mild squashy texture, vitamins A and C.
Cherry tomatoes: bright acidity and sweetness, rich in lycopene and vitamin C.
Olive oil: healthy monounsaturated fats, adds silkiness and flavor, use sparingly.
Parmesan: salty umami punch, it’s adds richness, provides calcium and savory depth.
Garlic: pungent aromatic, boosts flavor, potential immune benefits, a little goes far.

Ingredient Quantities

1 lb (450 g) chicken sausages (about 4 links), sliced into 1/2 inch rounds

8 oz (225 g) dry pasta (penne, rigatoni, or fusilli)

2 tbsp olive oil

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

2 medium zucchini (about 12 oz / 340 g), halved and sliced

1 pint (about 300 g) cherry tomatoes, halved

3 cups (720 ml) low sodium chicken broth

1 tbsp tomato paste optional

1 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes optional

Salt and freshly ground black pepper to taste

1/2 cup (50 g) grated Parmesan cheese, plus extra for serving

2 tbsp fresh basil or parsley, chopped for garnish

How to Make this

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1. Prep everything first: slice 1 lb chicken sausages into 1/2 inch rounds, halve the cherry tomatoes, halve and slice 2 medium zucchini, thinly slice 1 medium yellow onion, mince 3 cloves garlic, measure 8 oz pasta and 3 cups chicken broth, grate 1/2 cup Parmesan and chop 2 tbsp fresh basil or parsley — it makes the cooking go faster and less stressful.

2. Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage in a single layer and brown well, about 3 to 4 minutes per side, dont crowd the pan. Transfer the browned sausage to a plate.

3. In the same pot add the sliced onion and cook until translucent, about 3 minutes, then add the garlic and cook 30 seconds until fragrant. Scrape up any brown bits from the bottom for extra flavor.

4. Add the zucchini and halved cherry tomatoes, sprinkle 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes if using, toss and cook 3 to 4 minutes until tomatoes start to soften and zucchini just begins to get tender.

5. If using 1 tbsp tomato paste, push veggies to one side, add the paste to the hot pan and cook 30 to 60 seconds to bloom it, then mix everything together and add a splash of the chicken broth to loosen the paste.

6. Add the dry pasta to the pot, pour in the 3 cups low sodium chicken broth and return the sausages to the pan. Bring to a boil, reduce to a simmer, cover and cook, stirring every few minutes, until pasta is al dente and liquid is mostly absorbed, about 10 to 12 minutes (add another 1/4 to 1/2 cup water or broth if it looks too dry).

7. Taste and season with salt and freshly ground black pepper to your liking, remember the Parmesan adds saltiness so be careful.

8. Turn off the heat and stir in the 1/2 cup grated Parmesan until creamy and coating the pasta, let it sit a minute so the sauce thickens — adding the cheese off the heat stops it from getting grainy.

9. Serve right away topped with extra Parmesan and the chopped fresh basil or parsley, and if you want more kick sprinkle a few more red pepper flakes. Enjoy.

Equipment Needed

1. Large deep skillet or Dutch oven, for browning sausage and cooking the pasta
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons (for the broth, pasta and spices)
5. Wooden spoon or silicone spatula, for stirring and scraping up brown bits
6. Tongs or slotted spoon, to move the sausage without splashing — dont crowd the pan
7. Box grater or microplane, for the Parmesan
8. Colander or fine mesh strainer, to drain if needed and to rinse veggies

FAQ

Q: Can I swap the chicken sausages for something else? A: Yes. You can use turkey, pork, or a plant based sausage. Keep an eye on salt and fat levels since pork is fattier and plant based ones can be drier. If the sausage is raw, precook until no pink remains. If it is already fully cooked, just brown it quickly for flavor.

Q: Do I have to use pasta or can I make it low carb? A: You can use gluten free pasta or swap in spiralized zucchini or squash for a low carb version. If you use spiralized veggies only, cook them very briefly at the end so they dont go mushy.

Q: My sauce is too thin or too thick. How do I fix it? A: If it is too thin, simmer uncovered until it reduces and thickens, or stir in more grated Parmesan. If it is too thick add a splash of broth or water when reheating. A spoonful of tomato paste will also thicken and boost flavor.

Q: Can I make this ahead and freeze or refrigerate it? A: Yes. Store in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to loosen the sauce. You can freeze for up to two months but texture of zucchini will soften after thawing.

Q: How do I know when the sausage and pasta are done? A: Sausage should be cooked through with no pink inside or reach 165 F if you use a thermometer. Pasta should be cooked to al dente by taste, usually about 8 to 12 minutes depending on the type. Always taste a piece before draining or finishing.

Q: No chicken broth or fresh basil. Any good substitutes? A: Use veggie broth or water plus a bouillon cube instead of chicken broth. If you dont have fresh basil, dried basil or parsley will work, but add dried earlier in cooking so the flavor blooms. A squeeze of lemon at the end brightens the dish if you like.

Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe Substitutions and Variations

Chicken sausages: swap for turkey or pork sausages (use same weight, slice and brown the same way); or try plant-based sausages like soy or seitan (watch seasoning, they may need extra salt or smoked paprika); or use 1 lb thinly sliced chicken breast seasoned with fennel and paprika, cook till golden.
Pasta: use whole wheat or chickpea pasta (same volume, may need 1–2 extra minutes cooking); or gluten-free rice/quinoa pasta (follow package time); or for a low-carb twist use zucchini noodles, add them near the end so they don’t go soggy.
Chicken broth: use vegetable broth (equal amount) for a vegetarian version; or low-sodium beef broth for deeper flavor; or 3 cups water plus 1–2 tsp concentrated bouillon, taste and adjust salt.
Parmesan cheese: swap with Pecorino Romano (slightly saltier so use a bit less); or Asiago for a milder tang; or nutritional yeast (1:1) for a vegan, cheesy flavor, you might want a pinch more salt.

Pro Tips

1) Brown the sausages well on high heat so you get color and those tasty brown bits, dont crowd the pan — do it in batches if you have to. Those bits are magic, scrape them up and use a splash of broth to lift them into the sauce.

2) If you use tomato paste, let it cook a bit in the hot pan till it smells sweeter and deeper, then loosen it with a little broth. It makes the whole dish taste like it simmered for hours.

3) Save a cup of extra broth or a little starchy pasta water, you’ll probably need it to loosen the sauce while it cooks, and to get a silky finish. Add the Parmesan off the heat so it melts smooth instead of getting grainy.

4) Cut zucchini a bit thicker and add tomatoes late so they stay juicy not mushy, and taste before you add salt because the broth and Parmesan already add salt. If you want more depth, brown the onions a little longer or roast the tomatoes separately, they add a sweeter, richer flavor.

Chicken Sausages With Zucchini, Tomatoes, And Pasta – Flavorful One Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I love a fast one-pot Chicken And Zucchini Pasta that sears chicken sausages, folds in zucchini ribbons and cherry tomatoes, and finishes with pasta coated in a glossy, tomato-kissed sauce.

Servings

servings

Calories

665

kcal

Equipment: 1. Large deep skillet or Dutch oven, for browning sausage and cooking the pasta
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons (for the broth, pasta and spices)
5. Wooden spoon or silicone spatula, for stirring and scraping up brown bits
6. Tongs or slotted spoon, to move the sausage without splashing — dont crowd the pan
7. Box grater or microplane, for the Parmesan
8. Colander or fine mesh strainer, to drain if needed and to rinse veggies

Ingredients

1 lb (450 g) chicken sausages (about 4 links), sliced into 1/2 inch rounds
8 oz (225 g) dry pasta (penne, rigatoni, or fusilli)
2 tbsp olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 medium zucchini (about 12 oz / 340 g), halved and sliced
1 pint (about 300 g) cherry tomatoes, halved
3 cups (720 ml) low sodium chicken broth
1 tbsp tomato paste optional
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes optional
Salt and freshly ground black pepper to taste
1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
2 tbsp fresh basil or parsley, chopped for garnish

Directions

Prep everything first: slice 1 lb chicken sausages into 1/2 inch rounds, halve the cherry tomatoes, halve and slice 2 medium zucchini, thinly slice 1 medium yellow onion, mince 3 cloves garlic, measure 8 oz pasta and 3 cups chicken broth, grate 1/2 cup Parmesan and chop 2 tbsp fresh basil or parsley — it makes the cooking go faster and less stressful.
Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage in a single layer and brown well, about 3 to 4 minutes per side, dont crowd the pan. Transfer the browned sausage to a plate.
In the same pot add the sliced onion and cook until translucent, about 3 minutes, then add the garlic and cook 30 seconds until fragrant. Scrape up any brown bits from the bottom for extra flavor.
Add the zucchini and halved cherry tomatoes, sprinkle 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes if using, toss and cook 3 to 4 minutes until tomatoes start to soften and zucchini just begins to get tender.
If using 1 tbsp tomato paste, push veggies to one side, add the paste to the hot pan and cook 30 to 60 seconds to bloom it, then mix everything together and add a splash of the chicken broth to loosen the paste.
Add the dry pasta to the pot, pour in the 3 cups low sodium chicken broth and return the sausages to the pan. Bring to a boil, reduce to a simmer, cover and cook, stirring every few minutes, until pasta is al dente and liquid is mostly absorbed, about 10 to 12 minutes (add another 1/4 to 1/2 cup water or broth if it looks too dry).
Taste and season with salt and freshly ground black pepper to your liking, remember the Parmesan adds saltiness so be careful.
Turn off the heat and stir in the 1/2 cup grated Parmesan until creamy and coating the pasta, let it sit a minute so the sauce thickens — adding the cheese off the heat stops it from getting grainy.
Serve right away topped with extra Parmesan and the chopped fresh basil or parsley, and if you want more kick sprinkle a few more red pepper flakes. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.