Chicken Sausage Pasta with Broccoli

Thesis: Chicken Sausage Pasta with Broccoli is packed with garlicky flavor, creamy Parmesan, and a pop of heat from red pepper flakes. It's quick, flexible, made with simple ingredients, and ready in about 30 minutes!

This recipe actually came together one night when the fridge was looking a little bare, and it's now a staple in my house. You'll let the chicken sausage do most of the flavor work, and let the starchy pasta water make the sauce creamy (no heavy cream needed!).

Don't stress if you're missing an ingredient or want to swap in another veggie or pasta shape. This recipe is built to be flexible!

Before You Get Started

Here are a few things to keep in mind to make sure this pasta comes out just right:

• Pick your sausage: Try different varieties of chicken or turkey sausage. Sweet or spicy Italian, herb-infused, or even apple sausage work well. (It’s especially tasty with apple sausage and summer squash!)
• Remember the pasta water: Before you drain your pasta, reserve a cup of the starchy water. It's the secret to a creamy sauce!
• Switch up the veggies: Broccoli is classic, but feel free to use asparagus, bell peppers, spinach, or whatever you have in the fridge.
• Use your favorite pasta: Orecchiette is my favorite pasta shape for this dish, but it is also delicious with spaghetti, rigatoni, penne, or anything you have. You can also make this with whole wheat pasta or an alternative pasta made with chickpeas or lentils.

How to Make Chicken Sausage Pasta with Broccoli

Here's how to make this crowd-pleaser, even on your busiest night.

1. Brown the Chicken Sausage

Heat a large nonstick pan over medium-high heat. Add the chicken sausage (remove from casing if needed) and break it up as it cooks. Brown for 6–8 minutes until fully cooked and golden.

2. Sauté Garlic and Spices

Stir in the minced garlic, red pepper flakes, salt, and pepper. Cook for 1–2 minutes until the kitchen smells amazing.

3. Add the Broccoli

Toss in diced broccoli and cook for about 6–8 minutes, until just tender but still bright green. If it’s ready before the pasta, just pull the pan off the heat.

4. Cook the Pasta and Save the Water

Meanwhile, cook the pasta according to package directions. Before draining, save 1 cup of the pasta water. This is your key to the sauce.

5. Combine and Create the Sauce

Add the cooked pasta to the pan with the sausage and broccoli. Stir in the butter and Parmesan cheese. Pour in some reserved pasta water, a little at a time, and toss until a creamy sauce forms. Dissolve the chicken bouillon into the pasta water as you add it.

6. Taste and Serve

Taste, adjust seasoning if needed, and finish with a squeeze of lemon and a sprinkle of fresh basil if you have it. Serve right away!

Recipe Tips and Ideas

There are lots of ways to customize this recipe and make it work for your preferences and pantry. Here are some ideas:

• No fresh broccoli? Frozen florets work just fine (no need to thaw), but they'll cook a bit quicker and be softer.
• Make it low-carb: For a lower-carb option, make this with spaghetti squash or zucchini noodles, similar to this Garlic Parmesan Zucchini Noodles with Sausage recipe.
• Add tomatoes: Consider adding a can of diced tomatoes or some jarred pasta sauce to create a creamy tomato sauce.
• Use ground sausage: This can be made with ground chicken, sausage, or pork, but you will need to add a bunch of extra spices to ensure the dish has good flavor.

Serving Ideas

This pasta is delicious all on its own, but here are a few simple sides to make it a full meal:

• Bread: With Two Ingredient Dough Breadsticks or Easy Dinner Rolls to soak up the sauce
• Salad: Tossed salad with a Healthy Balsamic Vinaigrette or Light Italian Dressing
• More veggies: Roasted Vegetables or a simple Easy Cucumber Salad
• Top it off: Extra Parmesan and cracked black pepper on top

Storage and Reheating

Here's how to enjoy leftovers (if you have any!):

• Store: In an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce.