Creamy Chicken and Sausage Pasta

This easy chicken and sausage pasta is creamy, full of flavor and an absolute treat. It's a very tempting pasta dish that's ready in just 30 minutes and is bound to please even the pickiest eaters!

Chicken and sausage pasta is a family-friendly meal that you can have on the table in just 30 minutes, just perfect for those busy school nights.

It has a light creamy tomato-based sauce with low-fat cream cheese and crispy bits of chicken and Italian sausage. It's so good, you may need to double up the recipe because everyone will ask for seconds.

I like to make this creamy chicken sausage pasta with lean chicken breast and Italian sausage, but you can also use leftover chicken, rotisserie chicken and any of your favorite sausages.

Why you'll love this creamy chicken and sausage pasta

• It's the perfect quick and easy midweek dinner you can have ready in 30 minutes.
• The texture and flavor are pretty amazing - after all, what could be better than golden bits of chicken and crispy sausage smothered in a creamy sauce?
• You can make it your own by adding any extra veggies you like.

What goes into chicken sausage pasta?

Olive oil - You only need a bit of olive oil to saute the sausage in. If using a non-stick pan, you can skip the olive oil and fry the chicken using just the grease from the sausage.

Italian sausage - I like mild Italian sausages in this pasta, but if you want it to have a bit of a kick, you can use hot Italian sausages.

A smoked sausage such as kielbasa or Andouille sausage also works well in this recipe. For a lighter dish, use chicken or turkey sausage.

Chicken breast - Lean chicken breast is perfect for this chicken and sausage alfredo pasta, but if you want a fattier cut, boneless chicken thighs are a good choice.

Shallot - The mild flavor of the shallot complements the sausage and chicken beautifully, but if you don't mind a stronger onion flavor, you can use yellow or red onion instead.

Red bell pepper - Any color bell pepper would do here, or you can even use a mix of colors for extra brightness.

Garlic - As with any pasta sauce, freshly chopped or minced garlic is always best for flavor.

Fresh thyme - The unmistakable aroma of fresh thyme elevates this pasta dish to the next level. If you don't have any fresh herbs, use ½ teaspoon dried thyme or substitute with 1 teaspoon Italian seasoning mix.

Tomato paste - I like to keep this sauce smooth, so I only use tomato paste. You can also add diced tomatoes if you don't mind bits of tomatoes in your pasta.

Chicken broth - A low-sodium chicken broth works best here because the sausage and Parmesan are already salty.

Cream cheese - This chicken sausage pasta is extra creamy without heavy cream! I use light Philadelphia cream cheese, but you can go for the full-fat kind if you want an even richer sauce.

Parmesan - Grating your own Parmesan is best not just because you get more for your money but also because it melts more smoothly.

How to make chicken and sausage pasta?

Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and cook the Italian sausage for 3-4 minutes over medium heat until brown. Break it up with your spoon as you go. Use a slotted spoon to remove the sausage from the pan and set it aside.

Add the chicken breast to the same pan and cook for 5-6 minutes until golden. Stir in the shallot and red bell pepper and cook for 2-3 more minutes.

Add the garlic and fresh thyme and cook for another minute, then add the tomato paste and stir to combine.

Add half of the chicken stock and let the sauce bubble for a minute. Transfer the cooked sausage back to the pan.

Next, add the cream cheese and stir until completely melted. Add the rest of the chicken stock and simmer for 1 minute.

Transfer the cooked pasta to the pot and toss well. Add some reserved pasta water if the sauce looks too thick.

Stir in the Parmesan and fresh parsley, season to taste and serve immediately, with some extra grated Parmesan on top if you like.

Leftovers and storage

• This chicken and sausage pasta is best served immediately.
• If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
• You may need to add a bit of stock or water when reheating the pasta.
• I don't recommend freezing this recipe.

Recipe notes and tips

• If you don't have Italian sausage, you can substitute it with quality plain sausages. Remove the casing and break them up with your spoon as they cook.
• Stir in some baby spinach or kale at the end for some extra vitamins and brightness.
• Add some fresh basil at the end for even more flavor.

If you liked this chicken and sausage pasta recipe, you might also like some of my other easy creamy pasta recipes:

• Creamy Pasta with Bacon and Peas
• Creamy Rasta Pasta Recipe
• Creamy Lemon Chicken Pasta
• Creamy Leftover Turkey Pasta
• Creamy Mushroom Zucchini Pasta

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