Chicken Sausages with Zucchini, Tomatoes, and Pasta
There’s something magical about a skillet dinner that feels both indulgent and wholesome—and this Chicken Sausages Zucchini Pasta delivers exactly that. I’ve tested dozens of one-pan pasta variations, and the key is browning the sausages deeply to build a savory base before adding the vegetables. The result is a quick, 30-minute meal that’s packed with juicy sausage, tender zucchini, and bright cherry tomatoes, all clinging to al dente pasta. It’s my go-to for busy nights when I crave something satisfying without the fuss.
PrintChicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients
Scale
- 4 chicken sausages
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces pasta (penne or fusilli)
- Fresh basil, for garnish
- Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken sausages and cook for about 5-7 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and slice into bite-sized pieces.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Then, add the sliced zucchini and cook for 3-4 minutes until they begin to soften.
- Add the halved cherry tomatoes and dried oregano to the skillet. Season with salt and pepper, and cook for an additional 3-4 minutes until the tomatoes are softened and juicy.
- Return the sliced chicken sausages to the skillet and stir to combine with the vegetables. Add the cooked pasta and toss everything together until well mixed and heated through.
- Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese.
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