Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple, tasty dish that combines juicy chicken sausage slices with fresh zucchini and sweet cherry tomatoes, all tossed together with your favorite pasta. The mix of flavors and colors makes it a cheerful meal perfect for any day of the week.
I love making this dish when I want something quick but still satisfying. The chicken sausages give it a nice meaty bite without being too heavy, and the zucchini and tomatoes add a fresh, light touch. Sometimes I sprinkle a little Parmesan on top for an extra bit of comfort that everyone in my family enjoys.
This meal is great served straight from the skillet into bowls, and it pairs well with a simple green salad or some crusty bread. It’s one of those dinners that’s easy to throw together after a busy day but still feels like a treat. I find that this combo always brings a smile to the table, and it’s a favorite when I want something both healthy and filling.
Key Ingredients & Substitutions
Chicken Sausages: These add great flavor and protein but are lighter than pork sausages. If you want a vegetarian option, try plant-based sausages or extra mushrooms for a meaty texture.
Zucchini: Zucchini cooks quickly and keeps the dish fresh and light. If you can’t find zucchini, yellow squash is a good swap and works just as well here.
Cherry Tomatoes: These bring sweetness and a juicy pop. You can substitute grape tomatoes or diced regular tomatoes if needed — just watch the cooking time so they don’t get too mushy.
Pasta: Rigatoni or penne hold the sauce and bites well. You can also use fusilli or farfalle, which have nice shapes for catching the tomatoes and sausage flavors.
How Can I Get the Zucchini and Sausages Perfectly Cooked Together?
The key is timing and using the right heat:
- Cook sausages first on medium-high heat to get a nice brown on the outside. This creates flavor and seals in juices.
- Remove sausages, then add garlic and veggies. Cook zucchini until just tender and tomatoes until they start to soften without turning to mush.
- Then add sausages back in to warm through with the vegetables for a minute or two.
- This way, everything stays juicy and flavorful, with good texture — the sausages browned nicely and the veggies fresh but cooked.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta evenly and keeping it from sticking.
- Large skillet or frying pan – great for browning the sausages and cooking the veggies all in one pan.
- Colander – handy for draining the pasta quickly and easily.
- Wooden spoon or spatula – helps you toss ingredients gently without breaking them.
- Knife and cutting board – for slicing the sausages, zucchini, and tomatoes safely.
Flavor Variations & Add-Ins
- Swap chicken sausages with spicy Italian sausages for more heat and a bolder flavor.
- Add fresh basil or oregano instead of parsley for a more herbaceous aroma.
- Include sliced bell peppers or mushrooms for extra veggies and texture.
- Stir in a splash of cream or a dollop of ricotta for a richer, creamier sauce.
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
Pasta and Sausage:
- 8 oz rigatoni or penne pasta
- 4 chicken sausages, sliced into 1/2-inch rounds
Vegetables and Flavorings:
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp dried Italian seasoning or a mix of dried oregano and basil
- 1/4 cup fresh parsley, chopped
Other Ingredients:
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Time Needed:
This dish takes about 25 minutes total. Around 10-12 minutes for cooking pasta, and 15 minutes to sauté the sausages and veggies while the pasta cooks. It’s a quick and wholesome meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the rigatoni or penne and cook according to the package instructions until just tender but still firm (al dente). Drain the pasta and set it aside.
2. Brown the Chicken Sausages:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausages and cook them until nicely browned on both sides and fully cooked through, about 5–7 minutes. Remove the sausages from the skillet and keep them aside for later.
3. Sauté the Vegetables and Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant. Add the zucchini slices and halved cherry tomatoes. Cook, stirring occasionally, until zucchini turns tender and tomatoes soften and blister slightly, about 5–6 minutes.
4. Season and Combine:
Sprinkle salt, freshly ground black pepper, red pepper flakes (if you like a little heat), and dried Italian seasoning over the veggies. Stir everything together well. Return the browned chicken sausage slices back into the skillet; stir and let everything heat through for 2 minutes.
5. Mix Pasta and Finish:
Add the drained pasta to the skillet with the sausage and vegetables. Gently toss everything together so the pasta gets coated with the delicious juices and flavors. Remove from heat.
6. Serve:
Sprinkle the fresh chopped parsley and grated Parmesan cheese on top before serving. Enjoy this tasty, colorful chicken sausage pasta warm, maybe with a green salad or crusty bread for a full meal.
Can I Use Frozen Chicken Sausages?
Yes! Just be sure to thaw them completely in the fridge overnight before cooking. This helps them cook evenly and brown nicely.
What Pasta Can I Substitute?
If you don’t have rigatoni or penne, try fusilli, farfalle, or even spaghetti. Just adjust cooking times to keep the pasta al dente.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can cook the sausage and veggies in advance and store them separately from the pasta for up to 2 days. Reheat gently on the stove and toss together before serving.
How Should Leftovers Be Stored?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
