Cozy Chicken Sausage Pasta with Garden Veggies transforms simple summer produce into a satisfying one-pan dinner that’s both comforting and fresh. Savory Italian chicken sausage provides lean protein while zucchini, tomatoes, and loads of fresh basil bring vibrant garden flavor. The pasta cooks right in the chicken broth, absorbing all those delicious seasonings, while a bright lemon-Parmesan finish ties everything together in a light, creamy sauce that’s not at all heavy.
This is the kind of weeknight dinner that feels like a warm hug while still celebrating the brightness of summer. Everything cooks together in one skillet, which means the flavors meld beautifully and cleanup is minimal. It’s substantial enough to satisfy hearty appetites but won’t leave you feeling weighed down on warm evenings.
Why You’ll Love This Cozy Chicken Sausage Pasta with Garden Veggies
This recipe solves the weeknight dinner dilemma by delivering maximum flavor with straightforward steps and minimal cleanup. The one-pan method means you’re not juggling multiple pots, and the pasta absorbs the seasoned broth as it cooks, creating layers of flavor in every bite. Using pre-cooked chicken sausage eliminates extra steps while providing satisfying protein.
The combination of fresh vegetables and bright lemon creates a dish that feels light despite being genuinely filling. Families appreciate how the familiar pasta shape and mild Italian flavors appeal to kids while the fresh herbs and vegetables satisfy adults looking for something wholesome. The recipe is naturally flexible—swap vegetables based on what’s in season or what needs to be used from your refrigerator.
The cooking method is forgiving and relatively hands-off. Once everything is in the pan, you only need to stir occasionally while the pasta simmers. This gives you time to set the table, help with homework, or simply catch your breath after a busy day. The dish reheats beautifully and actually tastes even better the next day as the flavors continue to develop.
Using chicken broth instead of plain water to cook the pasta creates built-in flavor without needing complicated sauces. The fresh basil and lemon juice added at the end provide brightness that keeps the dish from feeling too rich or heavy.
Ingredients for Cozy Chicken Sausage Pasta with Garden Veggies
I always choose Italian-style chicken sausages that are already fully cooked—this saves time and they’re typically leaner than pork versions. When selecting zucchini, look for smaller, firm ones that are heavy for their size, as they have fewer seeds and better texture than oversized specimens.
- 1 tsp olive oil
- 12 oz Italian-style chicken sausages, sliced
- 1 cup yellow onion, diced
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 8 oz Radiatore pasta (or any small shape like Fusilli or Penne)
- 2 cups chopped zucchini
- 2 tbsp lemon juice
- 1 ½ cups grated Parmesan cheese, divided
- 1 cup grape tomatoes, halved
- ⅓ cup fresh basil, chopped
Chicken Sausage Selection: Pre-cooked Italian-style chicken sausages are usually found near the hot dogs or in the refrigerated meat section. Brands like Al Fresco, Aidells, or Trader Joe’s varieties work beautifully. Choose sweet Italian for mild flavor or spicy Italian if you want more kick. Turkey sausage or traditional pork Italian sausage can substitute, though cooking times remain the same since they’re also pre-cooked.
Pasta Shape Matters: Radiatore pasta with its ruffled edges catches sauce beautifully, but fusilli, penne, rotini, or orecchiette all work well. Choose a small to medium shape that will cook in about 10 to 12 minutes. Avoid delicate pasta like angel hair as it becomes too soft with this cooking method. Check your pasta package for cooking time and adjust if needed.
Broth Considerations: Use low-sodium chicken broth so you can control the salt level. The pasta absorbs a lot of broth, so if you use regular broth, you may want to reduce or omit the added salt. Vegetable broth works for a lighter flavor profile. Avoid using water—the broth is what gives this dish its depth.
Zucchini Prep: Medium zucchini about 6 to 8 inches long work best. Chop them into ½-inch pieces so they cook through during the final simmer without becoming mushy. If your zucchini are large with lots of seeds, scoop out the seedy center before chopping.
Cheese Quality: Freshly grated Parmesan from a block melts smoothly and creates a creamy texture that pre-shredded cheese can’t match. Pre-shredded contains anti-caking agents that make it grainy when melted. Buy a wedge of Parmigiano-Reggiano and grate it yourself for best results.
Fresh Herb Importance: Fresh basil is essential here—it adds that quintessential Italian brightness that dried basil simply cannot provide. Chop it roughly just before adding to preserve its vibrant color and aromatic oils.
How to Make Cozy Chicken Sausage Pasta with Garden Veggies
The technique here involves building flavor through browning, then letting the pasta cook in seasoned broth to absorb all that goodness. I find that stirring occasionally rather than constantly allows some caramelization on the bottom of the pan while preventing sticking.
- Prep Your Ingredients: Slice the chicken sausages into rounds about ¼ to ½ inch thick. Dice the onion, mince the garlic, chop the zucchini into ½-inch pieces, halve the grape tomatoes, and roughly chop the fresh basil. Grate the Parmesan if you haven’t already. Having everything ready before you start cooking makes the process smooth and stress-free.
- Brown the Sausage: Heat the olive oil in a large, deep skillet or high-sided sauté pan over medium heat. Add the sliced chicken sausages and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the sausages develop golden-brown spots on both sides and the onions become soft and translucent. The browning creates flavorful fond on the bottom of the pan that will enrich the entire dish.
- Add Aromatics: Stir in the minced garlic, salt, and crushed red pepper flakes if using. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant and just starts to turn golden. This brief cooking time prevents the garlic from burning while releasing its aromatic oils.
- Cook the Pasta in Broth: Pour in all 4 cups of chicken broth, using a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. This deglazing step adds tremendous depth to the dish. Add the dry pasta and stir to distribute it evenly. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook uncovered for 10 minutes, stirring every 2 to 3 minutes to prevent sticking. The pasta will absorb most of the broth as it cooks.
- Add Zucchini: After the pasta has cooked for 10 minutes, stir in the chopped zucchini. Continue simmering for another 5 minutes, stirring occasionally, until the pasta is al dente and the zucchini is tender but not mushy. Most of the broth should be absorbed by now, with just a bit of saucy liquid remaining in the pan. If the pasta seems too dry, add a splash more broth. If it’s too soupy, continue cooking uncovered for another minute or two.
- Finish with Fresh Elements: Turn off the heat completely. Stir in the lemon juice and 1 cup of the grated Parmesan cheese. The residual heat will melt the cheese into a light, creamy coating without making it greasy. Add the halved grape tomatoes and chopped fresh basil, folding them in gently. The tomatoes should warm through without breaking down, and the basil will wilt slightly, releasing its fragrant oils.
- Serve Immediately: Taste and adjust seasoning with additional salt or black pepper if needed. The Parmesan is salty, so you may not need extra salt. Ladle into warm bowls and top each serving with the remaining ½ cup of Parmesan cheese. Serve right away while the pasta is hot and creamy.
What to Serve with Cozy Chicken Sausage Pasta with Garden Veggies
Since this is already a complete meal with protein, vegetables, and pasta, you only need simple sides that add different textures or help round out the experience. Focus on light, fresh accompaniments.
Garlic Bread: Crusty Italian bread brushed with garlic butter and toasted until golden provides the perfect vehicle for soaking up any remaining sauce. The crunchy texture contrasts beautifully with the tender pasta.
Simple Green Salad: A crisp salad with mixed greens, cucumber, and red onion dressed with a light vinaigrette adds freshness and helps lighten the meal. Keep the dressing simple so it doesn’t compete with the pasta’s flavors.
Roasted Asparagus: Oven-roasted asparagus spears with olive oil, salt, and lemon zest complement the Italian flavors while adding a different vegetable element. The slight char from roasting provides pleasant contrast.
Caprese Salad: Sliced tomatoes and fresh mozzarella with basil and balsamic glaze echo the Italian theme while providing cool, fresh contrast to the warm pasta. It’s especially perfect in summer when tomatoes are at their peak.
Bruschetta: Toasted bread topped with diced tomatoes, garlic, basil, and olive oil makes a light appetizer that won’t fill you up before the main event. It’s easy to assemble while the pasta cooks.
White Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemony, herb-forward flavors. The crisp acidity cuts through the richness of the sausage and cheese.
Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon adds green vegetables and nutrition without competing with the pasta’s flavors. Kids often accept plain steamed vegetables more readily alongside a dish they love.
Pro Tips & Variations
Preventing Pasta from Sticking: Stir the pasta every 2 to 3 minutes during the simmering process to prevent it from sticking to the bottom of the pan and to ensure even cooking. The pasta releases starch as it cooks, which can cause clumping if not stirred regularly.
Adjusting Liquid Levels: Different pasta shapes and brands absorb liquid at different rates. If your pasta seems too dry before it’s fully cooked, add chicken broth ¼ cup at a time. If there’s too much liquid remaining when the pasta is done, continue simmering uncovered for an extra minute or two.
Achieving Creamy Texture: The key to the creamy consistency is adding the Parmesan off the heat. If the pan is too hot, the cheese can become grainy and separate rather than melting smoothly into a silky coating. Let the pan cool for 30 seconds after turning off the heat before adding cheese.
Sausage Alternatives: Any pre-cooked sausage works here—try sun-dried tomato chicken sausage, spinach and feta chicken sausage, or traditional pork Italian sausage. Andouille or smoked sausage provides a different flavor profile entirely. For a lighter version, use chicken breast cut into bite-sized pieces and cook until golden before proceeding.
Vegetable Swaps: Bell peppers, asparagus, broccoli florets, spinach, or kale all work beautifully in place of or in addition to the zucchini. Harder vegetables like broccoli should be added with the pasta, while tender greens like spinach can be stirred in at the end with the tomatoes.
Spicy Version: Increase the red pepper flakes to 1 teaspoon or use spicy Italian sausage. A few dashes of hot sauce stirred in at the end also adds nice heat. Sliced fresh jalapeños cooked with the onions provide a different kind of spice.
Creamy Variation: Stir in ½ cup of heavy cream or mascarpone with the Parmesan for a richer, more indulgent sauce. This transforms it into something closer to a traditional cream-based pasta dish.
Storage & Reheating Tips
Store leftover Cozy Chicken Sausage Pasta in airtight containers in the refrigerator for up to 4 days. The pasta will continue to absorb liquid as it sits, becoming thicker and less saucy. The basil may darken slightly, which is normal, though the flavors will actually improve as everything melds together overnight.
Freezing is possible but not ideal because the zucchini and tomatoes lose their texture and release excess water when thawed. If you do freeze it, cool completely first and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
For stovetop reheating, place the desired portion in a skillet over medium-low heat. Add 2 to 3 tablespoons of chicken broth or water to restore moisture and create a light sauce. Cover and heat for 5 to 7 minutes, stirring occasionally, until warmed through to 165°F. You can stir in a little fresh Parmesan at the end to refresh the cheese flavor.
Microwave reheating works well for individual portions. Transfer to a microwave-safe bowl and add 1 to 2 tablespoons of broth or water. Cover loosely with a damp paper towel to prevent drying. Microwave in 90-second intervals, stirring between each, until heated through.
The dish is excellent for meal prep—portion it into individual containers for easy grab-and-go lunches throughout the week. The flavors deepen beautifully, making day-two pasta often more delicious than fresh.
Common Questions
Can I use a different type of pasta? Yes, any short pasta shape works well. Choose something that will cook in 10 to 12 minutes. Shapes with ridges or curves like fusilli, penne, or shells catch the sauce nicely. Just check your pasta package for cooking time and adjust accordingly.
My pasta is still hard but the liquid is gone. What should I do? Add more chicken broth ¼ cup at a time and continue simmering until the pasta reaches al dente texture. Some pasta brands absorb more liquid than others, so this is a common occurrence and easily fixed.
Can I make this with raw sausage instead of pre-cooked? Raw Italian sausage works but requires longer cooking time. Remove the casings and crumble the raw sausage into the pan. Cook thoroughly until no pink remains, about 7 to 10 minutes, before adding the onions. Drain excess fat if needed, then proceed with the recipe.
How do I keep the cheese from clumping? Always add Parmesan off the heat and stir constantly as you add it. Using freshly grated cheese rather than pre-shredded prevents clumping. If your cheese does clump, add a tablespoon of pasta cooking water or broth and stir vigorously to emulsify.
Can I make this dairy-free? Skip the Parmesan and add a splash of coconut milk or cashew cream at the end for richness. Nutritional yeast provides a cheesy flavor without dairy. The dish will be lighter and less creamy but still delicious with the sausage and vegetables providing plenty of flavor.
Why add the tomatoes and basil at the end? Both tomatoes and basil benefit from minimal cooking. Adding them at the end allows the tomatoes to warm through and soften slightly without breaking down into mush. Fresh basil loses its vibrant color and flavor when overcooked, so stirring it in at the end preserves its aromatic quality.
This Cozy Chicken Sausage Pasta with Garden Veggies brings together everything you love about summer produce in one comforting, flavorful skillet. The bright lemon and fresh herbs keep it feeling light while the sausage and cheese provide satisfying richness. Give this one a try when you want a dinner that’s both nourishing and delicious without spending all evening in the kitchen.
Cozy Chicken Sausage Pasta with Garden Veggies
Ingredients
Equipment
Method
- Slice chicken sausages into rounds about 1/4 to 1/2 inch thick. Dice onion, mince garlic, chop zucchini into 1/2-inch pieces, halve grape tomatoes, and roughly chop fresh basil. Grate Parmesan if needed.
- Heat olive oil in large deep skillet over medium heat. Add sliced chicken sausages and diced onion. Cook 5 to 7 minutes, stirring occasionally, until sausages have golden-brown spots and onions are soft and translucent.
- Stir in minced garlic, salt, and crushed red pepper flakes if using. Cook about 1 minute, stirring constantly, until garlic is fragrant and just starting to turn golden.
- Pour in chicken broth, using wooden spoon to scrape up browned bits from bottom of pan. Add dry pasta and stir to distribute evenly. Increase heat to medium-high and bring to boil. Reduce heat to medium-low to maintain steady simmer. Cook uncovered for 10 minutes, stirring every 2 to 3 minutes to prevent sticking.
- Stir in chopped zucchini. Continue simmering 5 more minutes, stirring occasionally, until pasta is al dente and zucchini is tender but not mushy. Most broth should be absorbed with just a bit of saucy liquid remaining.
- Turn off heat completely. Stir in lemon juice and 1 cup of grated Parmesan cheese, stirring until cheese melts into light creamy coating. Add halved grape tomatoes and chopped fresh basil, folding in gently.
- Taste and adjust seasoning with additional salt or black pepper if needed. Ladle into warm bowls and top each serving with remaining 1/2 cup Parmesan cheese. Serve immediately.
