There’s something timeless and comforting about gathering around a big pot of pasta at the end of a long day — the aroma filling the kitchen, the steam curling up from the pot, and the promise of a satisfying, hearty meal. Chicken Sausages with Zucchini, Tomatoes, and Pasta isn’t just another one-pot dinner; it’s a celebration of vibrant Mediterranean flavors, rustic charm, and the magic of simple ingredients coming together.
Growing up, I remember my grandmother making something similar every summer when zucchini overflowed from the garden. She’d slice them thin, toss them into a sizzling pan, and stir in juicy cherry tomatoes just bursting with sweetness. When the chicken sausages joined the mix, the kitchen transformed into a fragrant haven, and I couldn’t wait for the pasta to soak up all the savory goodness.
This dish isn’t just about saving time (although one-pot meals are lifesavers on busy nights); it’s about the comforting joy of fresh vegetables, the satisfying bite of perfectly cooked pasta, and the gentle spices of chicken sausage — all mingled together in a warm, flavorful hug. Whether you’re cooking for family, friends, or just treating yourself, Chicken Sausages with Zucchini, Tomatoes, and Pasta delivers big flavor with minimal fuss, making it a regular favorite you’ll crave year-round.
Why You’ll Love This Recipe
- One-Pot Wonder: Fewer dishes to wash, but all the rich layers of flavor you’d expect from a more complicated meal.
- Fresh & Wholesome: Packed with seasonal zucchini and tomatoes for a bright, summery touch.
- Family-Friendly: Mild chicken sausages make it a hit with adults and kids alike.
- Customizable: Swap in whole wheat pasta or gluten-free noodles, or add a sprinkle of fresh herbs for extra flair.
INGREDIENTS YOU’LL NEED
- 12 oz (about 4) chicken sausages, sliced
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon dried Italian herbs (or oregano/basil blend)
- ½ teaspoon red pepper flakes (optional)
- 12 oz pasta (penne or fusilli work well)
- 3 cups chicken broth or vegetable broth
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish (optional)
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta
Step-by-Step Instructions
Step 1: Sear the Chicken Sausages
Heat the olive oil in a large pot over medium heat. Add the sliced chicken sausages and let them brown for about 5–7 minutes. I always love this step — the kitchen starts to fill with the savory, slightly smoky scent of the sausages crisping up, and you know something delicious is underway.
Step 2: Sauté the Vegetables
Add the diced onion and garlic to the pot, stirring until fragrant, about 2 minutes. Then toss in the zucchini slices and cherry tomatoes. The zucchini softens slightly, the tomatoes release their juices, and the colors in the pot turn beautifully vibrant.
Step 3: Add Pasta and Broth
Pour in the dry pasta, Italian herbs, red pepper flakes (if using), and broth. Stir everything together, ensuring the pasta is mostly submerged in liquid. Season with salt and pepper. Bring the mixture to a gentle boil.
Step 4: Simmer Until Tender
Reduce the heat to medium-low, cover, and let simmer for 12–15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavorful broth, the sausages will become extra juicy, and the zucchini and tomatoes will melt into a delicate sauce.
Step 5: Finish and Serve
Once the pasta is tender and most of the liquid has absorbed, remove from heat. Sprinkle with Parmesan cheese if you like, and garnish with fresh basil or parsley. I recommend serving this dish straight from the pot — family-style — so everyone can help themselves to a big, steaming spoonful.
Helpful Tips
- Pick the Right Pasta: Short pasta shapes like penne, fusilli, or rotini work best, holding sauce and veggies beautifully.
- Broth Swap: Use vegetable broth for a lighter, vegetarian-friendly base (just skip the sausage or use a plant-based version).
- Spice Level: Add more red pepper flakes if you love a kick — or leave them out for a milder, kid-friendly dish.
- Extra Veggies: Feel free to toss in spinach or bell peppers for more color and nutrients.
- Make It Creamy: For a creamier finish, stir in a splash of cream or a dollop of ricotta at the end.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-pot
- Cuisine: Mediterranean-inspired
- Diet: Balanced
Notes
This dish is all about flexibility — it’s just as good reheated the next day, and you can adjust the vegetable and herb mix depending on what’s fresh and in season.
Nutritional Information (per serving)
Approximate values:
- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 5g
Frequently Asked Questions
Can I use a different sausage?
Yes! You can swap the chicken sausage with beef sausage or even a plant-based alternative if you prefer.
Can I make this gluten-free?
Absolutely — just use your favorite gluten-free pasta.
What’s the best way to reheat leftovers?
Gently warm in a covered pan over medium heat with a splash of broth or water to loosen it up.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave with a little broth or water, or warm gently on the stovetop.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- One-Pot Cheesy Chicken Broccoli Rice Casserole – Creamy, Cozy & So Easy!
- Creamy Chicken and Spinach Casserole
- Garlic Butter Chicken with Rigatoni and Parmesan
- Copycat Applebee’s Honey Pepper Chicken Mac and Cheese
Conclusion
Chicken Sausages with Zucchini, Tomatoes, and Pasta is the kind of meal that brings people together — unfussy, full of heart, and bursting with the sunny flavors of fresh vegetables and herbs. Whether it’s a busy weeknight or a cozy weekend dinner, this one-pot wonder is sure to satisfy every time. So grab your pot, gather your ingredients, and get ready to serve up a dish that feels like a warm, edible hug.
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Chicken Sausages with Zucchini, Tomatoes, and Pasta
Description
There’s something timeless and comforting about gathering around a big pot of pasta at the end of a long day — the aroma filling the kitchen, the steam curling up from the pot, and the promise of a satisfying, hearty meal. Chicken Sausages with Zucchini, Tomatoes, and Pasta isn’t just another one-pot dinner; it’s a celebration of vibrant Mediterranean flavors, rustic charm, and the magic of simple ingredients coming together.
Growing up, I remember my grandmother making something similar every summer when zucchini overflowed from the garden. She’d slice them thin, toss them into a sizzling pan, and stir in juicy cherry tomatoes just bursting with sweetness. When the chicken sausages joined the mix, the kitchen transformed into a fragrant haven, and I couldn’t wait for the pasta to soak up all the savory goodness.
This dish isn’t just about saving time (although one-pot meals are lifesavers on busy nights); it’s about the comforting joy of fresh vegetables, the satisfying bite of perfectly cooked pasta, and the gentle spices of chicken sausage — all mingled together in a warm, flavorful hug. Whether you’re cooking for family, friends, or just treating yourself, Chicken Sausages with Zucchini, Tomatoes, and Pasta delivers big flavor with minimal fuss, making it a regular favorite you’ll crave year-round.
Ingredients
12 oz (about 4) chicken sausages, sliced
2 tablespoons olive oil
1 medium zucchini, sliced into half-moons
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1 small onion, diced
1 teaspoon dried Italian herbs (or oregano/basil blend)
½ teaspoon red pepper flakes (optional)
12 oz pasta (penne or fusilli work well)
3 cups chicken broth or vegetable broth
Salt and black pepper, to taste
¼ cup grated Parmesan cheese (optional)
Fresh basil or parsley, for garnish (optional)
Instructions
Step 1: Sear the Chicken Sausages
Heat the olive oil in a large pot over medium heat. Add the sliced chicken sausages and let them brown for about 5–7 minutes. I always love this step — the kitchen starts to fill with the savory, slightly smoky scent of the sausages crisping up, and you know something delicious is underway.
Step 2: Sauté the Vegetables
Add the diced onion and garlic to the pot, stirring until fragrant, about 2 minutes. Then toss in the zucchini slices and cherry tomatoes. The zucchini softens slightly, the tomatoes release their juices, and the colors in the pot turn beautifully vibrant.
Step 3: Add Pasta and Broth
Pour in the dry pasta, Italian herbs, red pepper flakes (if using), and broth. Stir everything together, ensuring the pasta is mostly submerged in liquid. Season with salt and pepper. Bring the mixture to a gentle boil.
Step 4: Simmer Until Tender
Reduce the heat to medium-low, cover, and let simmer for 12–15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavorful broth, the sausages will become extra juicy, and the zucchini and tomatoes will melt into a delicate sauce.
Step 5: Finish and Serve
Once the pasta is tender and most of the liquid has absorbed, remove from heat. Sprinkle with Parmesan cheese if you like, and garnish with fresh basil or parsley. I recommend serving this dish straight from the pot — family-style — so everyone can help themselves to a big, steaming spoonful.
Notes
This dish is all about flexibility — it’s just as good reheated the next day, and you can adjust the vegetable and herb mix depending on what’s fresh and in season.
