One-Pot Chicken Sausage Pasta

One-pot chicken sausage pasta with zucchini and tomatoes is my answer to weeknights when I want something wholesome that still brims with color and comfort. Every bite delivers savory browned sausage, tender vegetables, tangy tomatoes, and a hint of fresh basil—all cooked together for maximum flavor and minimal cleanup.

I first tossed this together on a rainy Tuesday after a long day. Now it is the meal I turn to whenever I want smiles around the table and barely any dishes in the sink.

Ingredients

• Chicken sausages: Choose ones with simple ingredients and herbs for a robust flavor. If possible avoid ones with fillers
• Olive oil: Adds richness and helps brown both sausage and vegetables. Use extra virgin for best taste
• Paprika: Gives a subtle smokiness and color. Go for smoked paprika for even more flavor
• Garlic powder: A convenient way to boost the sausage flavor. Look for the freshest powder for most aroma
• Dried oregano: Classic Italian herb that brightens the sausage mix. Rub it with fingers before adding to release oils
• Salt and black pepper: These heighten every flavor in the pot. Use sea salt and fresh cracked pepper when possible
• Pasta: Any shape works but short pasta like penne or rotini holds on to all the chunky bits
• Onion: Forms the savory backbone of the sauce. Sweet yellow onions cook down nicely
• Garlic cloves: Fresh garlic infuses everything with warmth. Chop just before cooking for full potency
• Zucchinis: Bring freshness and bulk. Small firm zucchinis have the best texture
• Cherry tomatoes: Add juicy pops of sweetness and tang. Sun-ripened and firm ones will not make the dish watery
• Chicken broth: Deepens flavor and helps the pasta and veggies meld. Low sodium broth lets you control the salt level
• Dried basil: Echoes the garden-fresh tomato flavor. If you can find locally dried basil it will be more fragrant
• Grated Parmesan: Classic savory finish. Pick a wedge and grate yourself for best melting and taste

Step-by-Step Instructions

Mix the Sausages:

Combine sliced chicken sausages with olive oil paprika garlic powder dried oregano salt and black pepper in a bowl. Use your hands to coat each piece well. Set aside so the spices can really settle into the meat

Cook the Pasta:

Boil your chosen pasta in salted water until just al dente. This usually takes about eight minutes but check your package instructions. Drain all the water out and set the pasta aside

Sear the Sausages:

Heat olive oil in a large skillet or Dutch oven over medium-high. Add the marinated sausages and cook each side for about four to five minutes until browned and crisp edges form. Remove sausages onto a plate and set aside

Sauté the Aromatics:

In the same pan lower the heat to medium. Add a splash more olive oil if needed. Toss in diced onions and minced garlic. Stir and cook gently for about five minutes until the onions are soft and just starting to turn golden

Cook the Vegetables:

Add your sliced zucchini and halved cherry tomatoes into the pan. Stir to coat in the oniony oil. Cook for about five minutes until the zucchini is just tender and the tomato skins begin to burst

Bring Everything Together:

Return the browned sausage to the pan. Pile in your cooked pasta and pour in chicken broth. Sprinkle dried basil salt and pepper over everything. With a large spoon stir gently to combine and distribute ingredients evenly

Simmer and Meld Flavors:

Reduce the heat and cover. Let the whole pot simmer on low for five to ten minutes so the broth reduces and flavors come together in the pasta

Serve it Hot:

Ladle the steaming pasta and sausage mix into bowls. Shower generously with freshly grated Parmesan. This is best eaten hot so get to the table quickly

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I always use zucchini from my backyard garden when they are in season. My youngest loves picking the cherry tomatoes fresh right before we cook so it brings an extra bit of joy to every batch.

Storage tips

This pasta tastes great even on day two. Spoon leftovers into a lidded container and chill in the fridge for up to three days. When reheating add a splash of broth or water and warm gently on the stove so the pasta does not dry out. You can also freeze individual servings for one month for lunches on busy days.

Ingredient Substitutions

Swap chicken sausages for turkey or pork if you prefer richer flavor. Any firm summer squash can stand in for zucchini. Use whatever short pasta you have from rotini to farfalle. If cherry tomatoes are not available use diced Roma or grape tomatoes.

Serving Suggestions

Serve this one-pot pasta with a leafy salad dressed simply with olive oil and vinegar. Rustic bread is perfect for mopping up the flavorful sauce left in the bowl. For a little kick offer red pepper flakes or a drizzle of good olive oil at the table.

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Cultural and Historical Context

Combining sausage and pasta in one pot is rooted in rustic Italian home cooking traditions where practicality and flavor come together. This version brightens things with everyday American produce like zucchini and sweet cherry tomatoes making it feel right at home on a busy family weeknight.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute chicken sausage with turkey, pork, or plant-based sausages as desired. Adjust seasoning if needed.

→ What kind of pasta works best?

Most short or medium pasta shapes, like penne, rotini, or fusilli, absorb the sauce well. Use what you have on hand.

→ How do I store leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stove or microwave.

→ Can I add extra vegetables?

Absolutely. Bell peppers, spinach, or mushrooms make great additions—add them along with the zucchini and tomatoes.

→ Is there a way to make this dish creamier?

For a creamier texture, stir in a splash of heavy cream or a spoonful of ricotta cheese before serving.