20 Minute Sausage and Chicken Cream Sauce Pasta has amazing flavor, a creamy sauce, and it only takes about 20 minutes to make! This is the perfect weeknight comfort food!
This pasta recipe has a creamy sauce filled with spicy sausage and chicken. It’s a delicious family friendly recipe that makes an easy weeknight meal.
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Given the choice, I would choose pasta over a big protein meal every time. Pasta is definitely my favorite and my weakness.
This meal has the best of both pasta and protein. I pasta is flavored with a creamy sauce that’s flavored with garlic, onions, pimientos, thyme, and red pepper. Sliced and seared smoked sausage slices and chunks of chicken add a heartiness to the recipe. Food that is satisfying, comforting, and simple to make.
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20 Minute Sausage and Chicken Cream Sauce Pasta
- I used Bryan smoked sausage and chicken in a flavorful, light cream sauce. You can use all sausage or all chicken if you like, but I liked the combination of both.
- This recipe is a great way to use left over chicken or simply purchase a rotisserie chicken from the grocery.
- Optionally, you can add 1 to 2 cups of broccoli if you want.
- I used Campanella pasta. The funnel shape held the creamy sauce wonderfully. Use your favorite pasta, or what you have on hand.
- I used pimentos. You can also use roasted red peppers or sun-dried tomatoes in the sauce.
20 Minute Sausage and Chicken Cream Sauce Pasta
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Save To Your Recipe BoxIngredients
- 12 ounces pasta cooked according to package directions to al dente (reserve liquid)
- 1 to 2 links smoked sausage
- 1 large chicken breast can be leftover chicken
- 1 tablespoon butter
- 1 to 2 tablespoon green onion sliced thin
- 1 teaspoon minced garlic
- 1 tablespoon flour
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 2 tablespoon grated Parmesan cheese
- 4 ounces diced pimientos drained
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- salt o taste
Instructions
- Slice sausage and cube chicken. Heat skillet to medium-high.
- Cook sausage and chicken until browned and heated through. Remove from pan and set aside.
- Add butter to the pan. Add garlic and onion and cook 2 minutes. (reserve 1/2 tablespoon green onions for garnish if desired.)
- Add flour, whisk and cook 1 minute.
- Add chicken broth and heavy cream to pan. Simmer until sauce thickens.
- Add parmesan cheese, pimientos, thyme, red pepper flakes, and salt. (reserve 1/2 tablespoon pimientos for garnish, if desired.)
- Add pasta and meat back into skillet and toss to coat. If needed at extra pasta liquid to sauce.
- Serve hot.
Notes
Nutrition
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Amy says
Thank you. Sounds so yummy. As soon as Hurricane Irma is over, assuming I still have a kitchen, plan to make this to hopefully celebrate.
Amy says
Is that 3/4 cup self-rising flour supposed to be the chicken broth?
Paula says
Eek! Thanks for pointing this out. It should be 1/2 cup chicken broth and 3/4 cup heavy cream. I have corrected the recipe. Thanks so much!