Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple and tasty dish that brings together the fresh flavors of summer veggies and the hearty goodness of chicken sausages. The zucchini adds a nice crunch, while the juicy tomatoes give a touch of sweetness that pairs so well with the savory sausage. Tossed with pasta, it makes for a satisfying and colorful meal.
I love making this dish when I want something quick but still fresh and filling. One of my favorite things about it is how easy it is to customize—if you have other veggies in the fridge, you can toss them in, too. Plus, the chicken sausages cook pretty fast, so dinner is on the table in no time. I always find that little sprinkle of Parmesan on top really ties it all together.
This meal feels like a warm, homemade hug after a busy day. I often serve it with a side of crusty bread to soak up any extra tomato juice, and it’s just the kind of dish that feels both cozy and light. It’s perfect for sharing with family or friends, and usually, everyone asks for seconds!
Key Ingredients & Substitutions
Chicken Sausages: They add great flavor and protein. If you prefer, turkey or pork sausages work well too. For a vegetarian option, try plant-based sausages or hearty mushrooms.
Zucchini: It cooks quickly and brings a subtle crunch. You can swap it with yellow squash or bell peppers for a different twist.
Cherry Tomatoes: They add a burst of juiciness and sweetness. Regular tomatoes work too, just chop them into smaller pieces.
Pasta: Penne is perfect here, holding sauce well. Rigatoni or farfalle are good alternatives if you want a change.
Parmesan Cheese: It gives a nice salty finish. You can use Pecorino Romano or skip cheese for dairy-free diets.
How Can I Cook Chicken Sausages So They Stay Juicy and Browned?
Getting sausages nicely browned without drying them out is key. Here’s how I do it:
- Slice sausages into even pieces so they cook evenly and faster.
- Heat oil on medium-high, then add sausages without crowding the pan.
- Cook until golden on each side, turning gently—about 5-6 minutes total.
- Remove them while you cook the veggies to avoid overcooking.
This way, sausages stay juicy inside with a flavorful crust outside. It also helps to remove them before adding softer veggies, so they keep their texture.
Equipment You’ll Need
- Large pot – to boil the pasta perfectly with enough space so it doesn’t stick.
- Large skillet or frying pan – great for browning sausages and sautéing veggies all in one pan.
- Knife and cutting board – for slicing sausages, zucchini, and tomatoes easily and safely.
- Slotted spoon or tongs – helps to turn sausage pieces without breaking them.
- Colander – to drain the pasta quickly and simply.
- Wooden spoon or spatula – perfect for stirring and combining ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken sausages for Italian pork sausages to add a richer, spiced flavor.
- Add fresh spinach or kale at the end for a boost of greens that blend nicely with the pasta.
- Use crumbled feta or shredded mozzarella instead of Parmesan for a creamier finish.
- Stir in crushed red pepper flakes if you like a little heat with your meal.
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
- 8 ounces penne pasta
- 4 chicken sausages (about 12 ounces), sliced into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil (or fresh basil leaves for garnish)
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (plus more for serving)
- Optional: fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20 minutes to cook. All together, you’ll have a fresh and flavorful dinner ready in about 30 minutes.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne and cook according to package instructions until al dente. Reserve half a cup of the pasta water, then drain the pasta and set aside.
2. Brown the Chicken Sausages:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausages and cook for about 5-6 minutes until nicely browned and cooked through. Take the sausages out of the skillet and set them aside.
3. Cook the Vegetables:
In the same skillet, add the other tablespoon of olive oil. Sauté the thinly sliced onion until translucent, around 3 minutes. Stir in the minced garlic and cook for 30 seconds more, until fragrant. Add the zucchini and cherry tomatoes, season with oregano, basil, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and tomatoes begin to soften.
4. Combine and Finish the Dish:
Put the sausages back into the skillet and stir to combine. Add the drained pasta and toss everything together. If it seems dry, add some reserved pasta water a little at a time. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Garnish with fresh basil and extra Parmesan if you like, then serve immediately.
Can I Use Frozen Chicken Sausages in This Recipe?
Yes! Just make sure to thaw them completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps them cook evenly and brown nicely.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pasta and cook the sausages and veggies ahead. Store everything separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of pasta water to keep it saucy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or use the microwave, stirring occasionally to heat evenly.
What Vegetables Can I Substitute or Add?
You can swap zucchini for yellow squash, add bell peppers, or toss in spinach or kale near the end for extra greens. Just adjust cooking times accordingly so veggies stay crisp and fresh.
