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Cozy Chicken Sausage Pasta with Garden Veggies

One-pan pasta dinner with Italian chicken sausage, fresh vegetables, and pasta cooked in chicken broth with lemon and Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 12 oz Italian-style chicken sausages sliced
  • 1 cup yellow onion diced
  • 2 tsp minced garlic
  • 0.5 tsp salt
  • 0.5 tsp crushed red pepper flakes optional
  • 4 cups chicken broth low-sodium recommended
  • 8 oz Radiatore pasta or Fusilli, Penne, or other small shape
  • 2 cups chopped zucchini
  • 2 tbsp lemon juice
  • 1.5 cups grated Parmesan cheese divided, freshly grated recommended
  • 1 cup grape tomatoes halved
  • 0.33 cup fresh basil chopped

Equipment

  • Large deep skillet or high-sided sauté pan
  • wooden spoon
  • Grater for Parmesan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Sausage: Pre-cooked Italian-style chicken sausages save time. Turkey or pork Italian sausage works too. For raw sausage, cook thoroughly first, drain excess fat, then proceed. Pasta: Choose pasta that cooks in 10-12 minutes. Check package and adjust time if needed. Different brands absorb liquid differently - add more broth if too dry, simmer longer if too soupy. Broth: Use low-sodium to control salt level. Regular broth may make dish too salty. Storage: Refrigerate in airtight containers up to 4 days. Pasta thickens as it sits. Freezing not ideal as vegetables lose texture. Reheating: Stovetop - add 2-3 tbsp broth, heat gently 5-7 minutes. Microwave - add 1-2 tbsp broth, cover with damp paper towel, heat in 90-second intervals. Cheese Tips: Use freshly grated Parmesan from block, not pre-shredded. Add off heat to prevent clumping. Stir constantly as adding. Substitutions: Bell peppers, asparagus, broccoli, spinach, or kale for vegetables. Any short pasta shape works. Variations: Add 1/2 cup cream or mascarpone for richer sauce. Use spicy sausage for more heat. Lemon zest adds extra brightness.