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This cozy, weeknight-friendly Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple, flavorful dinner that comes together in about 30 minutes. The bright veggies and savory sausages make it perfect for busy families and meal-prep nights. If you enjoy Mediterranean flavors with minimal fuss, you might also like herbed chicken and couscous bowls with tzatziki for another easy dinner idea.
Why You’ll Love This Chicken Sausages with Zucchini, Tomatoes, and Pasta :
- Ready in under 30 minutes—perfect for busy weeknights.
- Balanced meal with protein, veggies, and pasta in one pan.
- Family-friendly flavors that please picky eaters.
- Easy to scale for meal prep or leftovers.
- Flexible—swap herbs, pasta shape, or sausage type to suit your pantry.
Ingredients Needed :
Protein
- 4 chicken sausages (about 1 lb), sliced on the bias
Vegetables
- 2 medium zucchini, diced (about 2 cups)
- 1 to 1½ cups cherry tomatoes, halved (or 2 medium tomatoes, chopped)
- 2 cloves garlic, minced
Pasta & Pantry
- 8 oz (about 2 cups) pasta (penne, rotini, or spaghetti)
- 2 tbsp olive oil
- ¾ tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp chopped fresh basil or parsley (optional)
- Optional: ¼ tsp red pepper flakes for heat
If you’d rather swap sausages for grilled chicken, try our tender grilled chicken bites served with a rich and creamy garlic sauce as an alternate protein idea.
Step-by-Step Instructions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken sausages and cook until browned.
- Add minced garlic, diced zucchini, and chopped tomatoes. Cook until the vegetables are tender.
- Season with salt, pepper, and herbs.
- Combine the pasta with the sausage and vegetable mixture.
- Serve warm.
Serving Suggestions Chicken Sausages with Zucchini, Tomatoes, and Pasta
Serve with a sprinkle of grated Parmesan or crumbled feta and extra chopped basil. A crisp green salad or steamed broccoli rounds out the plate. For a lighter meal, use whole-wheat or chickpea pasta and skip the cheese.
Tips for Success Chicken Sausages with Zucchini, Tomatoes, and Pasta
- Brown the sausages well: a good sear adds flavor and texture.
- Don’t overcook zucchini: toss it in just until tender to keep some bite.
- Reserve a little pasta water: add 2–3 tbsp to the skillet if the mix feels dry—it helps the sauce cling to the pasta.
- Taste and adjust seasoning at the end—tomatoes can vary in acidity.
- Use pre-cooked chicken sausages to speed things up even more.
For a fun sandwich-style dinner or to reuse leftover sausage meat, check out this Applebee’s grilled chicken sandwich recipe for inspiration.
variation (if any)
- Vegetarian: swap sausages for roasted chickpeas or smoky tempeh.
- Creamy version: stir in ¼ cup heavy cream or 3 tbsp cream cheese at the end.
- Low-carb: serve over zoodles or cauliflower rice instead of pasta.
- Spicy: add ¼–½ tsp red pepper flakes with the garlic.
FAQs
Q: Can I use frozen zucchini or canned tomatoes?
A: Fresh works best for texture, but frozen zucchini is okay—thaw and drain excess water first. Canned diced tomatoes can be used; reduce added salt and cook a few extra minutes to concentrate flavor.
Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers keep 3–4 days in the refrigerator. Reheat gently on the stove with a splash of water or olive oil.
Q: Can I make this gluten-free?
A: Yes—swap regular pasta for your favorite gluten-free pasta and follow the same cooking steps.
Q: Can I meal-prep this for lunches?
A: Absolutely. Pack portioned servings with a fresh herb sprinkle and a lemon wedge to brighten when reheating.
Ingredients
Protein
- 4 pieces chicken sausages (about 1 lb), sliced on the bias
Vegetables
- 2 medium zucchini, diced (about 2 cups)
- 1 to 1.5 cups cherry tomatoes, halved (or 2 medium tomatoes, chopped)
- 2 cloves garlic, minced
Pasta & Pantry
- 8 oz pasta (penne, rotini, or spaghetti) (about 2 cups)
- 2 tbsp olive oil
- 0.75 tsp salt, plus more to taste
- 0.5 tsp black pepper
- 2 tbsp chopped fresh basil or parsley (optional)
- 0.25 tsp red pepper flakes (optional for heat)
Instructions
Cooking
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken sausages and cook until browned.
- Add minced garlic, diced zucchini, and chopped tomatoes. Cook until the vegetables are tender.
- Season with salt, pepper, and herbs.
- Combine the pasta with the sausage and vegetable mixture.
- Serve warm.
