One evening last summer, I was rummaging through my fridge for dinner inspiration. It was one of those “use what you have” kind of nights, and honestly, I wasn’t expecting much. But then I spotted a pack of chicken sausages, a few zucchinis, some leftover grape tomatoes, and half a box of pasta in the pantry. A few minutes later, the kitchen was filled with the scent of garlic, basil, and Parmesan, and what started as a thrown-together idea quickly became one of my favorite weeknight meals.
This dish is everything you want in a cozy, comforting dinner: juicy Chicken Sausages with Zucchini, Tomatoes, and Pasta that burst with flavor. Toss in some fragrant garlic and herbs, and you’ve got a meal that tastes like it came from a café but took less than 30 minutes to pull together.
Whether you’re cooking for your family or just want something fast, hearty, and fresh after a long day, this recipe fits the bill. It’s colorful enough to serve at a casual gathering, and simple enough for busy weeknights. And if you’re someone who appreciates easy clean-up, the fact that it comes together in just one pot is a win all around.
Why You’ll Love This Recipe
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One-Pot Wonder: No pile of dishes to worry about later. Everything pasta, veggies, and protein cook in a single pot, which means less mess and more flavor.
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Balanced and Fresh: The mix of chicken sausage, veggies, and cheese makes this dish both comforting and wholesome.
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Customizable: Whether you want to add more vegetables, try different pasta shapes, or use plant-based sausages, it’s easy to make this recipe your own.
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Quick and Easy: Start to finish in about 30 minutes. Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.
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Packed with Flavor: Between the garlic, red pepper, chicken broth, lemon juice, and fresh herbs, this dish is anything but bland.
It’s one of those recipes you’ll keep coming back to because it works, it’s adaptable, and most importantly, it’s just plain delicious.
Ingredients You’ll Need:
- 1 tsp olive oil
- 12 oz Italian-style chicken sausages, sliced
- 1 cup diced onion
- 1/2 tsp salt
- 2 tsp minced garlic
- 1/2 tsp crushed red pepper (optional for heat)
- 4 cups chicken broth
- 8 oz Radiatore pasta (or any small pasta)
- 2 cups chopped zucchini
- 2 tbsp lemon juice
- 1½ cup grated Parmesan cheese, divided
- 1 cup halved grape tomatoes
- 1/3 cup chopped fresh basil
Preparation
Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced chicken sausages and cook until browned, about 5–7 minutes. Make sure to flip them halfway so they get color on both sides.
Step 2: Add the diced onions and salt. Sauté until the onions are soft and translucent, about 3–4 minutes. Stir in the minced garlic and crushed red pepper (if using), and cook for another 30 seconds, just until fragrant.
Step 3: Pour in the chicken broth and stir in the uncooked pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
Step 4: Add the zucchini, lemon juice, and 1 cup of the Parmesan cheese. Stir well to combine and cook for another 3–5 minutes, or until the zucchini is tender and the pasta is fully cooked. If the sauce seems too thick, you can splash in a bit more broth or a spoonful of water.
Step 5: Remove from heat and stir in the grape tomatoes and fresh basil. Let it sit for a minute or two so the tomatoes soften slightly from the residual heat. Serve warm, topped with the remaining Parmesan cheese.
Variation
One of the best things about this Chicken Sausages with Zucchini recipe is how easy it is to tweak based on what you have on hand or any dietary preferences.
Want it vegetarian?
Skip the chicken sausage entirely and swap in plant-based sausage or roasted chickpeas for a boost of protein. You could also add more veggies like mushrooms, bell peppers, or spinach for extra bulk and flavor.
Need it gluten-free?
Just substitute your favorite gluten-free pasta. Keep in mind that some gluten-free pastas cook faster or release more starch, so you may need to reduce the cooking time or adjust the liquid slightly.
Dairy-free option:
Use a dairy-free Parmesan substitute or nutritional yeast. You can also swap the cheese altogether and finish the dish with a drizzle of good olive oil and extra herbs for a fresh, clean flavor.
Don’t have zucchini?
No problem. Broccoli florets, green beans, asparagus, or even frozen peas can work beautifully in this dish.
Like it spicy?
Add a pinch of cayenne pepper or a few dashes of hot sauce to the broth while it simmers. The crushed red pepper already brings a gentle heat, but you can easily turn it up.
No matter how you tweak it, the heart of the recipe stays the same simple, flavorful, and made to please.
How to Serve
This dish is perfectly satisfying all on its own, but if you want to round out the meal, here are a few ideas:
- Serve with a crisp green salad tossed in a light lemon vinaigrette. The acidity will balance the richness of the cheese and sausage beautifully.
- Add a side of garlic bread or a warm baguette to soak up any leftover sauce in the bowl.
- Roasted veggies like asparagus, carrots, or Brussels sprouts make a great pairing if you’re feeding a crowd or looking for more fiber.
- Garnish with extra Parmesan, a drizzle of olive oil, or a squeeze of lemon right before serving to brighten things up.
- A glass of sparkling water with lemon, iced tea, or a refreshing herbal infusion complements the bold, savory flavors without overpowering the dish.
It’s also a great lunch option the next day just reheat and sprinkle on a little extra cheese to bring it back to life.
Recipe Tips
- Brown the sausages well. That golden crust adds flavor and texture. Don’t rush this step!
- Use good-quality Parmesan. It melts better and adds a sharper, nuttier flavor than the shelf-stable kind.
- Reserve a little pasta water. Even though this is a one-pot recipe, a splash of pasta water helps loosen up the sauce if it thickens too much.
- Taste as you go. Especially with the salt different brands of broth and sausage vary in saltiness.
- Use fresh basil at the end. It adds a burst of aroma and freshness that really makes the dish pop.
These simple little steps can take the dish from good to unforgettable.
Cooking Note
Here are a few helpful reminders to keep in mind as you cook:
- Don’t overcook the pasta; keep it slightly firm (al dente), as it will continue to cook a little once you add the zucchini.
- Slice your sausages evenly for uniform cooking.
- Add tomatoes last so they stay juicy and don’t turn mushy.
- If your sauce seems thin, let it simmer uncovered for a minute or two.
- Leftovers can be stored in the fridge for up to 3 days.
Nutritional Information (Estimated per serving)
- Calories: 420
- Protein: 24g
- Sodium: 670mg
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
FAQs
Can I use pork or turkey sausages instead of chicken?
Absolutely! Any fully-cooked sausage will work in this recipe. Just slice and brown them the same way.
What if I don’t have grape tomatoes?
You can use chopped cherry tomatoes or even canned diced tomatoes (drained). Fresh tomatoes add more texture and brightness, but both work.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium-low heat or microwave with a splash of water or broth to loosen the sauce.
Can I freeze this dish?
It’s best fresh, but you can freeze it. Just know that the texture of the pasta and zucchini may change a bit. To freeze, cool completely and store in a freezer-safe container for up to 2 months.
What pasta works best?
Radiatore holds onto the sauce beautifully, but penne, rotini, or shells work great too. Use whatever small pasta you have on hand.
Is this spicy?
Only mildly. The crushed red pepper adds a bit of warmth, but it’s totally optional. If you like spice, feel free to add more.
Conclusion
This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe isn’t just a meal, it’s the kind of dinner that turns a simple night into something special. It’s full of flavor, vibrant colors, and feel-good ingredients, and yet it takes minimal effort. Whether you’re cooking for picky eaters, trying to use up your farmer’s market haul, or just need something quick after work, this one’s got your back.
It’s the kind of recipe you’ll return to again and again, not just because it’s easy, but because it makes you feel like a total kitchen pro with very little stress. It’s cozy, it’s bright, it’s balanced, and it’s ready in under 40 minutes. And if your family is anything like mine, they’ll be asking for seconds before you even sit down.
So next time you’re staring at your fridge wondering what’s for dinner, remember this one. It just might become your new favorite too.
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Chicken Sausages with Zucchini, Tomatoes, and Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need:
- 1 tsp olive oil
- 12 oz Italian-style chicken sausages, sliced
- 1 cup diced onion
- 1/2 tsp salt
- 2 tsp minced garlic
- 1/2 tsp crushed red pepper (optional for heat)
- 4 cups chicken broth
- 8 oz Radiatore pasta (or any small pasta)
- 2 cups chopped zucchini
- 2 tbsp lemon juice
- 1½ cup grated Parmesan cheese, divided
- 1 cup halved grape tomatoes
- 1/3 cup chopped fresh basil
Instructions
Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced chicken sausages and cook until browned, about 5–7 minutes. Make sure to flip them halfway so they get color on both sides.
Step 2: Add the diced onions and salt. Sauté until the onions are soft and translucent, about 3–4 minutes. Stir in the minced garlic and crushed red pepper (if using), and cook for another 30 seconds, just until fragrant.
Step 3: Pour in the chicken broth and stir in the uncooked pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
Step 4: Add the zucchini, lemon juice, and 1 cup of the Parmesan cheese. Stir well to combine and cook for another 3–5 minutes, or until the zucchini is tender and the pasta is fully cooked. If the sauce seems too thick, you can splash in a bit more broth or a spoonful of water.
Step 5: Remove from heat and stir in the grape tomatoes and fresh basil. Let it sit for a minute or two so the tomatoes soften slightly from the residual heat. Serve warm, topped with the remaining Parmesan cheese.
Notes
- Don’t overcook the pasta; keep it slightly firm (al dente), as it will continue to cook a little once you add the zucchini.
- Slice your sausages evenly for uniform cooking.
- Add tomatoes last so they stay juicy and don’t turn mushy.
- If your sauce seems thin, let it simmer uncovered for a minute or two.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420
- Sodium: 670
- Protein: 24