This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is a weeknight dinner dream come true—bright, juicy, and oh-so-satisfying. It’s one of those meals that feels fancy but comes together fast. We’re talking golden seared chicken sausages, tender sautéed zucchini, sweet cherry tomatoes that burst into a quick sauce, and perfectly cooked pasta twirling it all together. Add garlic, a little chili flake magic, and a shower of Parmesan? Game. Changed. You’ll be craving this one on repeat.
Table of Contents
Why You’ll Love This Recipe
- Colorful and fresh – Every bite pops with garden-fresh veggies and savory sausage.
- Weeknight-friendly – Done in under 30 minutes, but tastes like you cooked all day.
- One-pan-ish bliss – Less cleanup, more time to vibe.
- Customizable – Swap the pasta, play with the veg, make it yours.
- Flavor-packed – Garlic, herbs, a little spice… it’s giving everything it should.
Recipe Snapshot
| Category | Dinner |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Key Ingredient | Chicken sausages |
| Focus Keyword | Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe |
Ingredients
Here’s what you’ll need to bring this dreamy pasta to life (scroll to the recipe card for exact amounts!):
- Chicken sausages – Go for Italian-style or garlic herb for max flavor.
- Zucchini – Adds tender texture and a subtle sweetness.
- Cherry tomatoes – These burst and caramelize into a juicy sauce.
- Pasta – Short shapes like penne or fusilli hold the sauce beautifully.
- Garlic – Bold, aromatic, and essential. Always.
- Olive oil – Helps everything sizzle and shine.
- Red pepper flakes – Just a pinch for a gentle kick.
- Fresh basil or parsley – For that final fresh flourish.
- Parmesan cheese – Salty, nutty, and basically a requirement.
📌 Psst: The full printable recipe card is down below with all the exact measurements and steps!
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta
Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and reserve about a cup of the pasta water (trust me, it’s liquid gold for the sauce).
Step 2: Brown the sausages
Slice the chicken sausages into coins. In a large skillet, heat olive oil and sear the sausage until golden brown on both sides. Remove and set aside.
Step 3: Sauté the zucchini
In the same pan, toss in sliced zucchini. Let it get tender and a little golden. Add more oil if needed.
Step 4: Add the garlic and tomatoes
Add minced garlic and red pepper flakes, stirring just until fragrant. Then add the cherry tomatoes and let them burst, creating a quick, juicy sauce.
Step 5: Combine everything
Toss the sausage back in, then add the cooked pasta. Stir it all together, adding splashes of pasta water until it’s silky and saucy.
Step 6: Finish with flair
Toss in fresh herbs and a generous sprinkle of Parmesan. Serve hot with extra cheese (because obviously).
Pro Tips for Success
- Don’t overcook the zucchini—it should still have a little bite!
- Browning the sausages adds tons of flavor, so don’t rush it.
- Always save pasta water—it helps everything cling together like magic.
Flavor Variations
Serving Suggestions
Serve with:
- A crisp green salad with lemon vinaigrette
- Warm garlic bread (obviously)
- A glass of chilled white wine or sparkling water with lemon
Make-Ahead and Storage
You can prep the sausage and veggies ahead of time and store them in the fridge for up to 2 days.
Leftovers?
This pasta reheats like a dream. Store in an airtight container in the fridge for up to 4 days.
Can You Freeze It?
Yep! Freeze in individual portions for up to 2 months. Reheat gently with a splash of water or broth to bring it back to life.
Reheating Tips
Microwave with a damp paper towel over the bowl or reheat on the stovetop with a little olive oil or reserved pasta water for best texture.
FAQs
Can I use a different sausage?
Totally! Pork, turkey, or plant-based sausages work great—just go with something flavorful.
What pasta works best for this?
Short shapes like penne, rigatoni, or orecchiette hold up well and catch the sauce beautifully.
How can I make this dairy-free?
Skip the cheese or use a dairy-free alternative. Nutritional yeast can also give a cheesy vibe!
Can I make this low-carb?
Yep! Swap the pasta for zucchini noodles or a low-carb pasta brand.
Final Thoughts
There’s something so comforting about this Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe. It’s simple enough for a Tuesday night but fancy enough to serve to friends. The combo of savory sausage, tender veg, and pasta goodness hits all the right notes—cozy, colorful, and crazy-delicious. So grab a fork, twirl up a bite, and let this dish bring the good vibes straight to your table.
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Equipment
- Large Skillet
- Pot
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 4 chicken sausages sliced into coins
- 2 zucchini sliced
- 2 cups cherry tomatoes
- 8 oz pasta penne or fusilli
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- 2 tbsp Parmesan cheese plus more for serving
- 2 tbsp fresh basil or parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Slice the chicken sausages. In a large skillet, heat olive oil and sear sausage until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté the zucchini until tender and slightly golden. Add more oil if needed.
- Add minced garlic and red pepper flakes to the zucchini. Cook until fragrant.
- Add cherry tomatoes. Cook until they begin to burst and form a quick sauce.
- Return the sausage to the pan, then add the cooked pasta. Stir everything together, adding pasta water as needed for a silky sauce.
- Finish with fresh herbs and Parmesan cheese. Serve hot with extra cheese on the side.