Chicken Sausages with Zucchini, Tomatoes, and Pasta is a colorful and satisfying meal that’s full of fresh flavors and simple ingredients. The juicy chicken sausages add a nice kick, while the zucchini and tomatoes bring a light, garden-fresh taste that pairs naturally with tender pasta. It’s a dish that’s both comforting and full of healthy veggies, making it great for a weeknight dinner.
I love how quick this meal comes together, especially when I’m short on time but still want something homemade and tasty. Using chicken sausages gives it a lean protein boost without feeling heavy, and the zucchini adds just the right amount of crunch and freshness. Plus, tomatoes add that touch of sweetness and tang that makes everything come alive. I often add a sprinkle of Parmesan cheese at the end for a little extra flavor that ties it all together.
Serving this with a simple green salad or some crusty bread makes it a well-rounded meal that feels like a treat but isn’t complicated at all. It’s perfect for sharing with family or friends because everyone can enjoy the mix of flavors and textures. Whenever I make this, I’m reminded of warm summer nights and easy dinners around the table. It’s one of those meals you can rely on to be delicious and fuss-free every time.
Key Ingredients & Substitutions
Chicken Sausages: These give the dish its rich, meaty flavor but leaner than pork. If unavailable, turkey or pork sausages work well. You can remove the casing for a softer texture or leave it on for a nice snap.
Zucchini: Adds freshness and a slight crunch. If you can’t find zucchini, yellow squash is a great substitute. Slice into half-moons for even cooking and tenderness.
Cherry Tomatoes: Their sweetness and juiciness brighten the dish. If you don’t have cherry tomatoes, grape tomatoes or even diced regular tomatoes work. Cooking until they blister releases beautiful flavor.
Penne Pasta: This tubular pasta holds onto the sauce nicely. Feel free to use rigatoni, fusilli, or any pasta shape you like. Whole wheat pasta is a healthy swap too.
Parmesan Cheese & Herbs: Parmesan adds a salty, nutty finish. If you want a dairy-free option, nutritional yeast gives a cheesy taste. Fresh parsley brightens the flavors, but basil or oregano would also be tasty.
How Can You Perfectly Cook the Chicken Sausages and Vegetables Together?
Getting the sausages browned and cooking the vegetables just right is key to this dish.
- Cook sausages first over medium heat until browned and cooked through (8–10 mins). This ensures they’re juicy inside and crisp outside.
- Remove sausages, then use the same skillet for veggies so they soak up those meaty flavors.
- Sauté garlic briefly—about 30 seconds—to avoid burning and add aroma.
- Add zucchini and cook until slightly soft but still firm for nice texture (3–4 mins).
- Add tomatoes and cook until they blister and start to break down (4–5 mins), releasing natural sweetness.
- Return sausages, season with herbs, salt, and pepper, then toss in pasta. This layering keeps ingredients flavorful and balanced.
Equipment You’ll Need
- Large pot – for boiling pasta; big enough to prevent sticking and give plenty of space.
- Large skillet or frying pan – to brown sausages and cook veggies in one pan for easy cleanup.
- Colander – to drain the pasta quickly and easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Chef’s knife and cutting board – for slicing zucchini and prepping tomatoes safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken sausages for spicy chorizo or Italian pork sausages to add bold, smoky flavors.
- Stir in fresh basil or a pinch of red pepper flakes for an extra kick and aroma.
- Add sautéed mushrooms or bell peppers for more veggies and a touch of earthiness.
- Mix in a handful of fresh spinach at the end for a boost of color and nutrients that wilt quickly.
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta
- 4 chicken sausages (mild or spicy), casing removed if preferred
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes or grape tomatoes, whole or halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
Time Needed
This recipe takes about 5 minutes to prepare the ingredients and around 20 minutes to cook everything. So, you’ll need about 25 minutes total from start to finish. It’s quick and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions. Once done, drain the pasta and set it aside.
2. Cook the Chicken Sausages:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken sausages and turn them occasionally. Cook for about 8 to 10 minutes, until they’re browned all over and cooked through. Remove the sausages from the skillet and set them aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the zucchini slices and cook for 3 to 4 minutes until they start to soften. Then, add the cherry tomatoes. Cook for another 4 to 5 minutes, letting the tomatoes blister and soften.
4. Combine Everything:
Return the cooked chicken sausages to the skillet with the veggies. Sprinkle the dried Italian herbs over everything. Season with salt and freshly ground black pepper to taste. Add the cooked pasta to the skillet and toss gently to combine all the ingredients well.
5. Finish and Serve:
Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley. Serve the dish hot, topped with extra Parmesan cheese and a little fresh pepper if you like.
Can I Use Frozen Chicken Sausages?
Yes, you can use frozen chicken sausages. Just make sure to thaw them completely in the fridge overnight or under cold running water before cooking to ensure even cooking and prevent sogginess.
Can I Substitute the Zucchini?
Absolutely! Yellow squash or chopped bell peppers make great substitutes if you don’t have zucchini. Just adjust the cooking time slightly to ensure they’re tender but not mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly without drying out the sausages.
Can I Make This Recipe Vegetarian?
Yes! Swap the chicken sausages for plant-based sausages or a hearty mushroom sauté for a vegetarian-friendly version that still feels satisfying and flavorful.