Cozy Easy Chicken Sausage Pasta made with chicken sausage, penne, mozzarella, homemade marinara, and fresh spinach.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every time I make this Easy Chicken Sausage Pasta, I swear I’m transported back to this funny little memory of when I lived in a tiny apartment with a stove that made a weird clicking noise. You ever have an appliance that feels like it’s judging you? That was mine. I remember one night, I came home absolutely exhausted — the kind of tired where your brain feels like someone forgot to plug it in — and I opened the fridge hoping something inspiring would jump out. Nothing did. Obviously. Except one lonely pack of chicken sausage, a half bag of spinach I should’ve used three days earlier, and some penne shoved into the back like it was hiding from responsibility. Somehow, that sad little combo turned into the first version of this Easy Chicken Sausage Pasta.
It weirdly reminded me of the nights when my mom would just toss together whatever she had and somehow it… worked. Moms have that magic, right? She’d hum the same old Italian song she always hummed, even though we’re not Italian at all. I think about her every time the sauce starts simmering, and it’s funny how food does that — becomes a memory, a feeling, a place you haven’t been in years. I guess what I’m trying to say is this pasta isn’t just pasta. It’s one of those “I’m tired but I still want something good” meals that surprised me once and continues to surprise me every time I make it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Chicken Sausage Pasta Recipe?
Here’s the thing: I’m not going to pretend this Easy Chicken Sausage Pasta is some fancy dish you need a culinary degree for. Honestly, it’s the opposite. It’s the “I need something comforting, filling, and not emotionally demanding” kind of dinner. And isn’t that exactly what we all crave at the end of a Tuesday that felt suspiciously like a double-Monday?
What makes it special — for me at least — is how forgiving it is. If you burn the onions a little? Honestly, it adds character (or that’s what I tell myself). If the spinach wilts too much, who cares, it kinda melts into the sauce anyway. The chicken sausage gets all browned and snappy, like it’s been waiting for its moment to shine. And the mozzarella? Come on. Cheese bubbling on top of anything is an immediate improvement to life. Not to oversell it, but every time I make this, it feels like the culinary equivalent of someone handing you a warm blanket and saying, “Hey, it’s okay, you’re doing your best.”
Ingredient Notes:
Let’s break things down, not like a science experiment, but like we’re chatting in your kitchen and I’m pointing out ingredients while trying not to knock over that cup you left too close to the edge. Each ingredient plays its part, even the small ones.
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Olive Oil: Just enough to get things going. I used the one my aunt insists is “the good brand,” even though I’m 90% sure it came from a sale bin.
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Red Onion: I love using red onions for this because they soften fast and have that mellow sweetness. But honestly, use whatever onion hasn’t sprouted in your pantry.
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Garlic: Two cloves… but I almost always toss in three because garlic feels like a friend who never overstays their welcome.
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Crushed Tomatoes: Straight from the can. I like how they thump into the pan — it’s satisfying in a weird way.
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Honey or Sugar: Just a dab to round out the acidity. My grandma used to say tomatoes are “dramatic” and need a little sweetness to calm them down.
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Basil, Parsley, Oregano: Fresh basil makes me feel like I’m on a cooking show, even though I’m usually cooking in mismatched pajamas.
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Penne Pasta: Penne holds sauce so well, but if you’ve got fusilli, rigatoni, or even elbow macaroni — it all works. Pasta is flexible.
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Chicken Sausage: This is the star of our Easy Chicken Sausage Pasta. Use spicy, sweet, smoked, whatever matches your mood or the weather or honestly just what was on sale.
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Spinach: It wilts fast and makes the dish look like you tried a little harder than you actually did.
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Mozzarella Cheese: The melty glue of this whole situation. I mean that lovingly.
How To Make Easy Chicken Sausage Pasta?
Step 1. Make the Marinara
Heat your olive oil until it shimmers — kind of like it’s wiggling with excitement — and toss in your onions. Stir them around while you think about all the emails you forgot to reply to today. When they soften, add the garlic and enjoy that “oh wow, that smells amazing” moment. Pour in the crushed tomatoes and let it bubble like a tiny lava field. Add the honey, herbs, and a pinch (or aggressive pinch) of salt. It should taste warm and homey and a little nostalgic. Mine always reminds me of my mom humming in the kitchen.
Step 2. Cook the Pasta
Boil water. Add salt. Lots of salt. Add penne. Stir once or twice because pasta deserves attention too. Cook until you’re happy with the texture — I always taste at least three pieces because quality control is a real thing. Drain and rinse quickly, mostly to stop the cooking but also because hot pasta steam has betrayed me too many times.
Step 3. Make the Sausage & Spinach Mix
Heat more olive oil, toss in your chicken sausage, and let it brown until it smells like something you’d steal bites of straight from the pan. Add your sauce and let it heat through. Then add spinach, which will wilt dramatically, like it fainted from happiness.
Step 4. Combine Everything & Bake
Add the pasta into the pan and stir everything until it looks like it belongs together. Top with mozzarella and slide the skillet into the oven until the cheese is bubbly and golden. Or — if you’re like me on a tired Thursday — skip the oven and stir the cheese directly into the pasta. It melts. It’s delicious. It’s fine.
Want To Save This Recipe?
Step 5. Serve With Love (or Mild Chaos)
Sprinkle parsley on top, season with more salt and pepper if needed, and serve while it’s still hot. I always burn my tongue on the first bite because patience is not one of my virtues.
Storage Options:
Leftovers of this Easy Chicken Sausage Pasta hit differently the next day — the flavors settle in, like they’ve had a little overnight meeting to bond. Keep it in the fridge for 3–4 days. When reheating, a splash of water helps revive the sauce. You can freeze it for about two months, though the spinach gets softer. Not a dealbreaker unless texture is your entire personality.
Variations and Substitutions:
One of the best things about this Easy Chicken Sausage Pasta is that it welcomes your improvisations like an old friend who says, “Sure, that works.”
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Use whatever pasta shape makes you happiest.
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Swap chicken sausage for turkey, spicy Italian, or plant-based.
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Add mushrooms, zucchini, peas, whatever’s rolling around your crisper.
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Try provolone, cheddar, or a dramatic three-cheese blend.
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Add red pepper flakes for heat — or don’t, if your stomach has been through enough lately.
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A splash of cream turns it into something ridiculously silky.
What to Serve with Easy Chicken Sausage Pasta?
This Easy Chicken Sausage Pasta is honestly great alone — like the main character — but sides are fun:
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A lemony salad that balances the cheese.
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Garlic bread, because it’s garlic bread, no explanation needed.
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Roasted veggies if you’re aiming for a “responsible adult” energy.
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A glass of wine if it’s been that kind of day.
Frequently Asked Questions:
Can I use store-bought sauce for this Easy Chicken Sausage Pasta?
Absolutely. I won’t tell anyone. Sometimes jarred sauce tastes better than my homemade, and I’m humble enough to admit that.
Do I really need to bake it?
Not at all. Stir the cheese in and call it a night. I do this more often than I care to admit.
What kind of chicken sausage is best?
Whatever you like. Spicy, sweet, smoky — every version brings its own vibe to the pasta.
If you give this Easy Chicken Sausage Pasta a try, let me know if it rescued your evening the way it rescued mine. I love hearing how recipes fit into your life — messy moments, little wins, burnt edges and all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chicken Sausage Pasta
Ingredients
For the Marinara Sauce
- 1 1/2 tablespoons olive oil
- 1 1/2 cups 180g diced red onions
- 2 cloves garlic minced
- 1 28-ounce can (795g) crushed tomatoes
- 1 tablespoon honey or granulated sugar
- 1/4 cup 5g chopped fresh parsley
- 1/4 cup 5g chopped fresh basil
- 1 teaspoon dried oregano
- Salt to taste
For the Pasta
- 8 ounces 225g penne pasta
- 1 1/2 tablespoons olive oil
- 1 pound 450g chicken sausage cut into bite-sized pieces
- 4 to 6 cups 100–150g baby spinach
- 1 1/2 cups 140g shredded mozzarella cheese
- Chopped parsley for garnish
- Salt and pepper to taste
Instructions
Prepare the Marinara Sauce
- Preheat the oven to 350°F (175°C). Heat the olive oil in a large oven-safe sauté pan set over medium-high heat. Add the diced red onions and cook for 3 to 4 minutes, stirring occasionally, until the onions become softened and translucent. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the crushed tomatoes and allow the mixture to reach a rapid simmer for 1 to 2 minutes. Reduce the heat to low and let the sauce continue to simmer gently for 5 to 7 minutes, stirring periodically. Incorporate the honey (or sugar), parsley, basil, and oregano. Cook for an additional minute, then season the sauce with salt to taste. Turn off the heat and set aside.
Cook the Pasta
- Bring 2 quarts of water to a boil in a medium pot. Season the water generously with salt. Add the penne pasta and cook for 7 to 9 minutes, or until the desired texture is achieved. Drain the pasta and briefly rinse it under cold water to stop the cooking process. Set aside.
Prepare the Chicken Sausage and Spinach Mixture
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook for 5 to 7 minutes, or until fully cooked and lightly browned. Add the prepared marinara sauce and heat for 1 minute.
- Add the baby spinach and fold it gently into the sauce. Allow the spinach to wilt, which should take approximately 30 seconds.
Combine and Bake
- Add the cooked pasta to the skillet and stir until evenly combined with the sauce and sausage. Sprinkle the shredded mozzarella cheese over the top. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly browned at the edges.
- If preferred, the baking step may be skipped by stirring the cheese directly into the hot pasta until fully melted.
Finishing Touches
- Remove the skillet from the oven. Garnish with chopped parsley and season with additional salt and pepper as desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
