Chicken Sausages with Zucchini, Tomatoes & Pasta

Chicken sausages with zucchini, tomatoes, and pasta is a fresh, hearty dish I love making when I want something easy and flavorful with a touch of summer brightness. It’s a simple one-skillet meal that brings together juicy sausages, tender pasta, and vibrant veggies in a light, garlicky sauce that’s as satisfying as it is wholesome.

Why You’ll Love This Recipe

I love how this dish comes together quickly with minimal cleanup. It’s packed with protein, full of fresh vegetables, and super versatile. The chicken sausage adds bold flavor without the heaviness of traditional sausage, and the zucchini and tomatoes keep it light and colorful. It’s perfect for busy weeknights when I want something comforting but not too rich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken sausages (pre-cooked or raw, sliced into rounds)

• Zucchini, sliced

• Cherry or grape tomatoes, halved

• Garlic, minced

• Olive oil

• Salt and black pepper

• Italian seasoning or dried oregano

• Pasta (penne, rotini, or your choice)

• Grated Parmesan cheese (optional)

• Fresh basil or parsley for garnish

Directions

1. I cook the pasta in salted water according to the package directions, then drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the chicken sausage slices until browned and heated through.

3. I add the zucchini to the skillet and cook for 4–5 minutes, until tender and slightly golden.

4. Then I stir in the garlic and cook for another minute until fragrant, followed by the tomatoes and Italian seasoning.

5. I let everything simmer for a few minutes until the tomatoes start to soften and release their juices.

6. I toss the cooked pasta into the skillet, mix well, and season with salt and pepper to taste.

7. I serve it hot, topped with grated Parmesan and fresh herbs if I have them on hand.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in about 30 minutes total.

Variations

• I’ve added baby spinach or kale for extra greens.

• For a bit of heat, I sprinkle in red pepper flakes while cooking the garlic.

• I sometimes use whole wheat pasta or gluten-free pasta depending on what I have.

• If I want a creamier version, I stir in a splash of cream or a spoonful of ricotta at the end.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet with a splash of water or olive oil, or microwave individual portions until heated through. This dish also holds up well for meal prep, making it perfect for lunches throughout the week.

FAQs

Can I use raw chicken sausage?

Yes, I’ve used raw sausage—just make sure to cook it thoroughly in the skillet before adding the vegetables.

What type of pasta works best?

I prefer short pasta like penne or rotini because it holds the sauce and ingredients well, but any type works.

Can I make this dish dairy-free?

Definitely. I just skip the Parmesan or use a dairy-free alternative—it’s still flavorful without it.

What other vegetables can I add?

Bell peppers, mushrooms, or even asparagus work great in this recipe. I just adjust the cooking time depending on the veggie.

Is this recipe good for meal prep?

Yes, it reheats well and makes great leftovers. I portion it into containers for easy grab-and-go meals during the week.

Conclusion

Chicken sausages with zucchini, tomatoes, and pasta is one of those go-to meals I love for its ease, flavor, and balance. It’s quick to make, satisfying without being heavy, and adaptable to whatever I have in the fridge. Whether I’m cooking for the family or prepping meals ahead, this dish always delivers a fresh, wholesome bite.

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