Pasta, chicken sausage, and peas tossed in a creamy, slightly spicy sauce—that’s the heart of this Italian Chicken Sausage Pasta. It comes together in under 25 minutes and reheats well, making it perfect for weeknight meals or leftovers.
This chicken sausage pasta may be one of my favorite pasta recipes on the site. I’m a big fan of dishes that feature sausage—this version uses chicken sausage to keep things a little lighter without sacrificing flavor.
If you want a quick dinner the whole family will enjoy, this is an easy, satisfying choice.
Ingredient notes
- Pasta – any shape works; regular or gluten-free pasta are both fine.
- Chicken sausage – Italian or spicy chicken sausage is ideal. Andouille also works; avoid sweet apple varieties for this savory dish.
- Marinara sauce – pick your favorite: traditional, tomato-basil, arrabbiata, etc.
- Milk – dairy or plant-based milk is fine. Oat milk works well.
- Heavy cream – adds richness. Substitute half-and-half or omit and use extra milk if you prefer.
Method
First: Cook the pasta according to package directions, then drain and set aside.
Second: In a large skillet or Dutch oven, heat the olive oil over medium heat and cook the chicken sausage until browned and heated through.
Third: Add the butter and minced garlic and sauté for about 1 minute. Reduce the heat to medium-low, then stir in the marinara sauce, milk, heavy cream, frozen peas, and red pepper flakes. Season with salt and pepper and simmer for 2–3 minutes, or until the peas are tender. Stir in grated Parmesan if using.
Finish: Add the cooked pasta to the skillet and toss to coat in the sauce. Serve with extra Parmesan on top.
Notes
- Skip heavy cream and use half-and-half or additional milk for a lighter sauce.
- Gluten-free pasta works well—follow package directions for cooking time.
- Finish with shaved Parmesan, goat cheese, or burrata for extra richness and presentation.
Can I reheat this dish?
Yes. Reheat in the microwave or warm gently in a skillet with a splash of milk to refresh the sauce and prevent it from separating.
What sides go well with this meal?
This is essentially a one-pan meal with protein, pasta, and vegetables. If you want a side, roasted carrots with pesto or fried Brussels sprouts are great complementary options.
Recipe
- 12 oz pasta
- 2 links chicken sausage (Italian or spicy)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, minced
- 24 oz marinara sauce
- 1/2 cup milk (any kind)
- 1/4 cup heavy cream (optional)
- 2 cups frozen peas
- 1 tsp red pepper flakes (or to taste)
- Salt and pepper to taste
- 1/2 cup Parmesan, optional
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat and cook chicken sausage until browned and heated through.
- Add butter and garlic; sauté about 1 minute. Reduce heat to medium-low.
- Stir in marinara, milk, cream (if using), frozen peas, red pepper flakes, salt, and pepper. Bring to a low simmer and cook 2–3 minutes until peas are tender.
- Remove from heat, stir in Parmesan if desired, then add the cooked pasta and toss to combine. Serve with extra Parmesan.
Tips
- For more heat: use spicy sausage, arrabbiata sauce, or add another teaspoon of red pepper flakes.
- To make it lighter, omit the cream and increase the milk slightly.
- Leftovers keep well and can be reheated in a skillet with a little milk to refresh the sauce.
Nutrition (approx.)
Calories: 636 kcal | Carbohydrates: 85 g | Protein: 29 g | Fat: 20 g | Saturated Fat: 9 g | Sodium: 1338 mg
If you make this recipe, please leave a comment and star rating below—thanks!
UPDATE NOTE: This post was originally published in October 2014 and was updated with new text and photos in October 2020.