Weeknight Chicken Sausage Pasta

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And just like that we are a week deep into February! Seriously… who is ready for spring? ๐Ÿ™‹โ€โ™€๏ธ

Today I’m sharing with you one of tried and true recipes. I whipped this together in college and it’s been a staple in my diet ever since. This pasta is super easy to make and everyone loves it!

I like to make this every few weeks when I want a dinner but I don’t necessarily want to cook. I can get this whole meal together in about 15 minutes, which for me is lightning fast. I like to take my time in the kitchen… my very hungry husband can attest to this.

You can easily customize it for your diet and flavor profiles. Sometimes I use pork sausage, but I typically go for the chicken. Sometimes I’ll add pesto to the pasta, different cheeses, etc. The combination in my recipe is by far my favorite.

Until tomorrow – Jennifer

Weeknight Chicken Sausage Pasta

Pasta with chicken sausage, feta cheese, roasted peppers and balsamic glaze.

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 550 kcal


  • 1 lb Rigatoni or Penne Pasta
  • 1 tbsp Olive Oil
  • 4 Cloves garlic
  • 1 Red Bell Pepper
  • 5 Chicken Sausages
  • 1 cup Feta Cheese
  • Balsamic Glaze


  1. Bring a post of salted water to a boil, cook pasta per instructions (generally 10 minutes for al dente)

  2. Put sausages on a medium high heat skillet to brown sausages (about 5 minutes). Once sausages are browned on the outside remove and place on cutting board, allow to rest for 2-3 minutes.

  3. Meanwhile, put olive oil and garlic into another skillet on medium heat and cook until fragrant, about 3-5 minutes. Once fragrant add red peppers and cook for about 5 additional minutes.

  4. Once sausages have cooled a little, slice into 1/4 inch slices. Please note the inside of the sausages will likely be raw still. Add sausage back to the skillet you cooked them in and finish cooking, about 5 more minutes.

  5. Once the pasta is al dente, strain (do not rinse), add sausages, peppers, feta cheese and combine. To serve, put mixture in a bowl and top with additional feta cheese and balsamic glaze.

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