Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple and satisfying meal that brings together juicy, flavorful sausages with fresh, tender zucchini and sweet tomatoes. The pasta ties it all together, creating a dish that’s both comforting and full of vibrant colors. It’s perfect for a weeknight dinner when you want something tasty but quick to make.
I love how this recipe lets the natural flavors shine without too much fuss. The chicken sausages add a nice protein boost and a bit of spice, while the zucchini and tomatoes keep the dish light and fresh. I usually sprinkle some Parmesan cheese on top for a little extra creaminess—it’s a small touch that makes a big difference. Plus, it’s one of those meals I can adapt easily depending on what veggies I have on hand.
One of my favorite ways to serve this is with a side of crusty bread to soak up any leftover juices from the pan. It always feels like a cozy meal that the whole family enjoys, and leftovers taste great the next day too. If you’re after something simple but delicious, this is a great recipe to have in your rotation.
Key Ingredients & Substitutions
Chicken Sausages: These add a tasty protein and spices. If you can’t find chicken, try turkey or pork sausages. For a vegetarian twist, use plant-based sausages or sautéed mushrooms for flavor.
Zucchini: It cooks fast and adds a nice crunch when not overdone. Yellow squash is a fine substitute, or you can mix in some diced eggplant for a different texture.
Cherry Tomatoes: They bring sweetness and juiciness. If you don’t have cherry tomatoes, use diced regular tomatoes or canned diced tomatoes, just reduce added liquid.
Penne Pasta: Its tube shape holds the sauce and veggies well. Use any short pasta like rigatoni, cavatappi, or farfalle depending on what you have.
Parmesan Cheese: Adds a nice salty, nutty finish. Substitute with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Cook the Sausages & Veggies Without Overcooking?
Getting browned, juicy sausages and tender veggies take just a little attention:
- Heat the oil until shimmering before adding sausage. Let them brown undisturbed for a few minutes to get a nice sear.
- Remove sausages once cooked through to avoid drying out. Cook veggies in the same pan to soak up extra flavor.
- When adding zucchini and tomatoes, cook just until tender but still firm—about 5-6 minutes—to keep freshness and texture.
- Stir veggies occasionally but not constantly, so they caramelize lightly and don’t get mushy.
Following these tips helps keep everything tasty and perfectly textured.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta evenly without crowding.
- Large skillet or frying pan – cooks sausages and veggies in one pan for easy cleanup.
- Slotted spoon – helps remove sausages from the pan without taking the oil.
- Cutting board and sharp knife – for chopping all the fresh vegetables quickly and safely.
- Colander – to drain the pasta efficiently once cooked.
Flavor Variations & Add-Ins
- Swap chicken sausages with spicy Italian sausage for more heat and bold flavor.
- Add fresh basil or oregano at the end for a bright, herbal touch that lifts the dish.
- Stir in some spinach or kale for extra greens and nutrients.
- Mix in a handful of black olives or capers to add a tangy, briny contrast.
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
Pasta and Sausages:
- 12 oz penne pasta
- 1 tbsp olive oil
- 4 chicken sausages, sliced into 1-inch pieces
Vegetables and Seasoning:
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small yellow bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
Finishing Touches:
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes around 25 minutes from start to finish. It includes about 10 minutes to prepare and cook the sausage and vegetables, and 10–12 minutes to boil the pasta until al dente. Tossing everything together and plating takes just a few minutes.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a good pinch of salt, and bring it to a boil. Add the penne pasta and cook according to the package instructions until it’s just tender but still firm, usually around 10-12 minutes. Drain the pasta and set it aside.
2. Brown the Chicken Sausages:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook them for 5 to 7 minutes, turning occasionally until they are nicely browned and cooked through. Take the sausages out and set them aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the chopped onion. Cook for 2 to 3 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Cook the Zucchini, Tomatoes, and Bell Pepper:
Add the diced zucchini, halved cherry tomatoes, and diced yellow bell pepper to the skillet. Stir them gently and cook for about 5 to 6 minutes, or until the veggies are tender and the tomatoes start to soften.
5. Season and Combine:
Sprinkle the dried Italian seasoning, salt, and pepper over the vegetables, stirring well to mix. Return the cooked sausage pieces to the skillet. Add the drained pasta and toss everything together so all the flavors blend and warm through, about 2 minutes.
6. Finish and Serve:
Remove the skillet from the heat and stir in the grated Parmesan cheese. Serve the dish warm, garnished with fresh chopped parsley and an extra sprinkle of Parmesan if you like. Enjoy your homemade, colorful pasta meal!
Can I Use Frozen Chicken Sausages for This Recipe?
Yes! Just make sure to fully thaw the sausages before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps them cook evenly and brown nicely.
Can I Use Different Types of Pasta?
Absolutely! While penne works well here, you can use rigatoni, farfalle, or any short pasta you have on hand. Just adjust the cooking time according to the package instructions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally for even heat.
Can I Add Other Vegetables?
Definitely! Feel free to add spinach, kale, mushrooms, or bell peppers of other colors to customize your dish. Just add them when sautéing the other veggies and adjust cooking time as needed.
