Rule #247: The best dinners come together quickly and with ingredients you’ve already got on hand.
This. Pasta. Y’all. I’ve had the recipe for years and have changed it here and there over time. I think it’s worth posting the recipe redo now! This Chicken Sausage Pasta comes together in under 30 minutes and is made with ingredients you most likely already have on hand. Winner, winner, chicken (sausage) dinner.
The creamy, cheesy sauce pairs perfectly with the savory sausage. Add that to some pasta, and lawdy I’m in Easy Dinner Heaven!
We love to use Banza pasta because it has more fiber and protein than traditional pasta as well as fewer carbs. Makes pasta night just a little sexier, doesn’t it?
Chicken Sausage Pasta: Cook the Pasta
It’s very important to remember the Golden Pasta Rule: always salt your pasta water to the salinity of the sea (aka – lotsa salt). This is the best and only way to flavor your pasta while it cooks. Like I said before, we love us some Banza pasta because it’s just a smidge healthier than traditional pasta.
Boil your pasta in salted water until al dente (about 8 minutes). Drain and set aside.
Chicken Sausage Pasta: The Sauce
Now, we make the sauce. Melt 2 tbs. unsalted butter in a large Dutch oven or skillet over medium-high heat.
Add in a diced yellow onion and sauté until cooked through (about 8 minutes). Add in some minced garlic; sauté another 30 seconds until fragrant.
Now, let’s put the Chicken Sausage in Chicken Sausage Pasta, shall we? We use Aidell’s Chicken Apple Sausage, but you can use any kind. We’ve also used Italian Chicken Sausage and Andouille Chicken Sausage. They’re all good!
Sauté the sausage with the onions and garlic for about 2 minutes until it starts to brown.
Next, sprinkle some flour over top of the sausage and onions. The flour will help to thicken the sauce.
Now, add in some Dijon mustard for flavor.
Then stir in some milk, whisking to combine.
Next, season with Kosher salt and black pepper.
Stir to combine and allow to cook for 2-3 minutes, until thickened.
Finally, turn off the heat and add in 2 cups of shredded cheese. We use the Mexican blend shredded cheese which is Monterey Jack, cheddar, asadero, and queso quesadilla cheese. You can use a combination of cheeses or just mild cheddar.
And, last but not least, add your cooked pasta to the pot. Stir everything to combine, cover, and allow to sit for a couple of minutes (if you can wait that long).
Garnish with more black pepper and chopped parsley if you’d like.
We serve ours with a biggo salad topped with olive oil and balsamic glaze. It helps to balance the rich pasta and sausage.
This recipe makes 5 good sized servings. Enjoy this easy dinner and keep some extra ingredients on hand for the next time you want it… which I can promise will be soon!
Chicken Sausage Rotini
2 tbs. unsalted butter
1 small yellow onion, diced
3 garlic cloves, minced or pressed
1 package (4 links) chicken sausage, diced (any flavor – we love chicken & apple)
1 lb. rotini pasta (or any dried pasta you choose)
1 tbs. all-purpose flour
1 tbs. Dijon mustard
1 cup milk
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
1 cup (4 oz.) cheddar cheese, shredded
Flat-leaf parsley, chopped (for garnish)
In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion; sauté for 8 minutes or until onions are translucent, stirring occasionally. Add garlic and sauté for 30 seconds or until garlic is fragrant. Add the chicken sausage to the pan, stirring to combine. Sauté an additional 2 minutes to brown the sausage.
Meanwhile, add a good amount of Kosher salt to a large pot of water (so that it tastes like the sea). Bring the water to a boil; cook the pasta 8 minutes or until al dente. Drain the noodles and set aside.
Once the sausage has begun to brown, sprinkle the flour on the mixture. Stir to combine. Add the Dijon and stir to combine. Gradually stir in milk with a whisk. Season with salt and pepper. Cook for 3 minutes until slightly thickened, stirring occasionally. Remove from heat. Stir in cheese. Add noodles, stir until mixed, and then cover. Let sit for 2 minutes before serving.
Garnish with parsley if desired. Also delicious with Sriracha!