Creamy Chicken Sausage Pasta

Boil a big pot of salted water. Cook the pasta until just tender. Drain and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5 minutes.

Add the chopped onion and red pepper. Cook until soft, about 4 minutes. Add garlic and Italian seasoning. Stir for one minute.

Pour in the chicken broth and heavy cream. Stir everything together. Bring it to a gentle simmer.

Stir in the parmesan cheese. Let the sauce bubble for 2–3 minutes until slightly thickened.

Add the cooked pasta to the skillet. Stir everything together to coat the noodles in the creamy sauce.

Taste and season with salt and pepper. Sprinkle with parsley if using.

That’s it. You’re done.

It’s creamy but not too heavy. The sausage adds a little kick. The veggies give it texture and color. It’s the perfect mix of cozy and easy.

Bring a large pot of salted water to a boil.

Add the penne pasta and cook until al dente, according to package instructions.

Drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the sliced chicken sausage and cook for 4 to 5 minutes, until browned on both sides.

Add the chopped onion and diced red pepper to the skillet.

Cook for 4 to 5 minutes, stirring often, until the vegetables are softened.

Add the minced garlic and Italian seasoning and cook for 1 minute, stirring constantly.

Pour in the chicken broth and heavy cream and stir well.

Bring the sauce to a gentle simmer and let it cook for 2 to 3 minutes to thicken slightly.

Stir in the grated parmesan cheese until melted and combined.

Add the cooked pasta to the skillet and stir to coat evenly in the sauce.

Season with salt and pepper to taste.

Remove from heat and garnish with chopped parsley, if using.

Serve hot and enjoy.