Creamy Spinach and Chicken Sausage Pasta
A comforting weeknight pasta that hits all the right notes: creamy sauce, garlicky goodness, bright spinach, and juicy chicken sausage. It’s quick enough for busy evenings, but flavorful enough to feel special. One skillet, a handful of ingredients, and a restaurant-worthy finish that the whole family will love.
Ingredients
- 12 oz pasta tubes or penne
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 12 oz chicken sausage, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken stock or water
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- to taste salt and black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the garlic and sliced chicken sausage to the skillet. Cook until the sausage is lightly browned and cooked through, about 4–5 minutes.
- Stir in the fresh spinach and cook just until wilted, about 1–2 minutes. If you’re using a large amount of spinach, add it in batches so it wilts evenly.
- Pour in the heavy cream and chicken stock, bringing the mixture to a gentle simmer. Let it simmer for 2–3 minutes to meld the flavors.
- Add the grated Parmesan cheese and red pepper flakes (if using). Stir until the cheese melts into a silky sauce. If the sauce is too thick, whisk in a little reserved pasta water a splash at a time until you reach your desired consistency.
- Toss in the drained pasta and stir to coat everything in the creamy sauce. Taste and season with salt and pepper as needed.
- Serve warm, with an extra sprinkle of Parmesan if you like. Enjoy with a simple green salad or crusty bread on the side.