Chicken Sausages with Zucchini, Tomatoes, and Pasta

I’m excited to share my Chicken Sausages with Zucchini, Tomatoes, and Pasta—a hearty yet fresh pasta dish that combines juicy chicken sausages, tender zucchini, and sweet cherry tomatoes with perfectly cooked pasta for a colorful, flavorful meal.

Why I’ll Love This Recipe

I love this recipe because it’s wholesome, satisfying, and comes together in one pan. The chicken sausages add a savory, seasoned flavor, the zucchini brings a mild earthiness, and the tomatoes add natural sweetness. It’s a quick dinner that tastes like it took much longer to make.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Pasta of choice (penne, rigatoni, or rotini work well)

• Chicken sausages, sliced into rounds

• Olive oil

• Onion, diced

• Garlic, minced

• Zucchini, sliced into half-moons

• Cherry or grape tomatoes, halved

• Salt and black pepper

• Italian seasoning or dried oregano

• Grated Parmesan cheese

• Fresh basil or parsley, chopped (for garnish)

Directions

1. I cook the pasta according to package directions until al dente, reserving ½ cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the sausage slices until golden brown. I remove them and set aside.

3. In the same skillet, I add onion and cook until softened, then stir in garlic for about 30 seconds.

4. I add zucchini and cook for 4–5 minutes until just tender.

5. I stir in the tomatoes, seasoning with salt, pepper, and Italian seasoning.

6. I return the sausage to the skillet and toss everything together.

7. I add the cooked pasta along with a splash of the reserved pasta water to help the flavors combine.

8. I sprinkle with Parmesan and fresh basil before serving.

Servings and Timing

• Servings: About 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I sometimes add spinach or arugula at the end for extra greens.

• I swap chicken sausage for turkey sausage or plant-based sausage.

• I use sun-dried tomatoes for a more intense tomato flavor.

• I stir in a splash of cream for a richer pasta sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet with a splash of water or broth to refresh the pasta.

FAQs

Can I make this with whole wheat pasta?

Yes—it adds extra fiber and works well in this recipe.

Do I have to use cherry tomatoes?

No—any diced fresh tomato will work, though cherry tomatoes are sweeter.

Can I use frozen zucchini?

Yes—but I thaw and drain it well before cooking to avoid excess liquid.

What type of chicken sausage works best?

I like using Italian-style or garlic herb chicken sausages for maximum flavor.

Can I make this a one-pot meal?

Yes—cook the pasta first, then use the same pot for the sausage and veggies to reduce cleanup.

Conclusion

I love making Chicken Sausages with Zucchini, Tomatoes, and Pasta because it’s colorful, flavorful, and easy to pull together. It’s a balanced meal that satisfies without being heavy, making it perfect for busy weeknights.