This Chicken Sausage Spaghetti is one of those dinners I turn to when I need something dependable, filling, and fast. It’s hearty enough to satisfy everyone at the table but still feels balanced thanks to the kale and lighter chicken sausage.
I love that it comes together in about 35 minutes, which makes it realistic for weeknights. While the pasta boils, I can prep everything else, and before I know it, we’re sitting down to a warm bowl of pasta topped with fresh Parmesan and herbs.
Table of Contents
This recipe started as a way to lighten up traditional sausage pasta without losing flavor. Swapping in Italian chicken sausage keeps the richness but makes the dish feel less heavy. Adding kale gives it a little extra texture and color, which I appreciate when I want something comforting but not overly rich.
It’s now part of my regular rotation because it feels like classic Italian-inspired comfort food without a long cooking time.
Why You’ll Love This Recipe
• Ready in 35 minutes: Perfect for busy evenings.
• Balanced flavors: Savory sausage, bright marinara, and fresh greens.
• Family-friendly: Mild Italian sausage keeps it approachable.
• Customizable: Works with gluten-free or regular spaghetti.
• One-pan sauce: Easy cleanup.
• Hearty but lighter: Chicken sausage keeps it satisfying without feeling too heavy.
• Great for leftovers: Reheats beautifully the next day.
Chef’s Pro Tips for Perfect Results
• Brown the sausage well for deeper flavor.
• Salt the pasta water generously before cooking the spaghetti.
• Don’t overcook the kale — it should be tender but still vibrant.
• Reserve a splash of pasta water in case you need to loosen the sauce.
• Add Parmesan while the pasta is hot so it melts evenly.
Kitchen Tools You’ll Need!
- Large pot (for boiling spaghetti)
- Large cast iron or heavy-bottomed skillet (about 12 inches)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients in This Recipe!
- 4 cloves garlic, minced: Adds depth and aromatic flavor.
- 2 shallots or ½ an onion, chopped: Brings mild sweetness to the sauce base.
- 1 package chicken sausage (mild or spicy Italian): The main protein, sliced diagonally for even cooking.
- 2 tablespoons olive oil: Used for sautéing and enhancing richness.
- 2 packed cups chopped kale or spinach: Adds color, texture, and nutrients.
- 1 jar marinara sauce (16 oz): The tomato-rich base of the sauce.
- ¾ cup low sodium chicken broth (split): Helps deglaze and loosen the sauce.
- 1 package gluten-free spaghetti noodles or regular spaghetti: The pasta base for the dish.
- ⅓ cup Parmesan cheese (split): Adds salty, nutty flavor.
- ¼ teaspoon kosher salt: Enhances overall flavor.
- ¼ teaspoon pepper: Adds mild warmth.
- Fresh basil or parsley (optional): For garnish and freshness.
Ingredient Substitutions
• Use spinach instead of kale for a softer green.
• Swap shallots with yellow or red onion.
• Replace Parmesan with Pecorino Romano.
• Use whole wheat pasta instead of gluten-free.
• Try spicy chicken sausage for extra heat.
Ingredient Spotlight
Chicken Sausage:
Chicken sausage provides the familiar Italian seasoning flavor with less fat than traditional pork sausage. It browns beautifully and adds a savory, slightly smoky element to the pasta.
Kale:
Kale holds up well in warm sauces and adds texture without becoming mushy, making it ideal for pasta dishes.
Instructions for Making This Recipe
- Mince 4 cloves garlic and chop 2 shallots (or ½ onion). Slice the chicken sausage diagonally.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add sliced chicken sausage and cook for 8–10 minutes until browned and fully cooked (internal temperature should reach 165°F). Remove and set aside.
- Reduce heat to medium. In the same skillet, sauté garlic and shallots for 4–5 minutes until softened.
- Add ¼ cup chicken broth and scrape up any browned bits from the bottom.
- Return the sausage to the skillet. Add marinara sauce, chopped kale (or spinach), ¼ teaspoon salt, ¼ teaspoon pepper, and the remaining ½ cup chicken broth. Stir to combine.
- Let the sauce simmer for 5–6 minutes, stirring occasionally, until greens are tender.
- Add the cooked spaghetti to the skillet and toss until fully coated. Stir in ¼ cup of the Parmesan cheese until melted and incorporated.
- Top with the remaining Parmesan and garnish with fresh basil or parsley if desired.
Chicken Sausage Spaghetti Recipe
Equipment
- Large pot for boiling spaghetti
- Large cast iron or heavy-bottomed skillet (about 12 inches)
- Cutting Board
- Sharp Knife
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 4 Cloves Garlic minced
- 2 Shallots or ½ an Onion, any color, chopped
- 1 Package Chicken Sausage mild or spicy Italian
- 2 Tbsp. Olive Oil
- 2 Packed Cups Chopped Kale or Spinach
- 1 Jar Marinara Sauce 16 oz.
- ¾ Cup Low Sodium Chicken Broth split
- 1 Package Gluten-Free Spaghetti Noodles or regular spaghetti
- ⅓ Cup Parmesan Cheese split
- ¼ tsp. Kosher Salt
- ¼ tsp. Pepper
- Fresh Basil or Parsley optional, for garnish
Instructions
- Prep Ingredients: Mince the garlic and chop the shallots (or onion). Slice the chicken sausages diagonally.
- Cook Spaghetti: Bring a pot of water to a boil. Cook the gluten-free spaghetti noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Sauté Sausages: In a large cast iron skillet or heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the sliced sausages and sauté for 8-10 minutes until browned and fully cooked. Remove the sausages from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced garlic and shallots. Sauté for 4-5 minutes until softened.
- Deglaze Skillet: Add ¼ cup of low sodium chicken broth to the skillet, scraping up the brown bits from the bottom.
- Combine Ingredients: Return the cooked sausages to the skillet. Stir in the marinara sauce, chopped kale (or spinach), salt, pepper, and remaining ½ cup of chicken broth. Mix until well combined.
- Simmer: Let the sauce simmer for 5-6 minutes over medium heat, stirring occasionally.
- Combine with Noodles: Add the cooked spaghetti noodles to the skillet and toss until evenly coated with the sauce. Sprinkle in ¼ cup of Parmesan cheese and toss until well combined.
- Serve: Serve the pasta with additional Parmesan cheese and fresh torn basil or parsley if desired.
Notes
- The safe internal temperature for chicken sausage is 165°F, which can be checked with a food thermometer.
- Use a large skillet (around 12 inches) to ensure all ingredients fit well. Cast iron skillets work great for pasta dishes!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 74g |
| Protein | 15g |
| Fat | 11g |
| Potassium | 689mg |
| Sugar | 5g |
Texture & Flavor Secrets
The key is layering flavors: browning the sausage builds richness, deglazing captures those savory bits, and Parmesan melts into the sauce for a creamy finish. Kale adds slight texture contrast against the tender pasta.
Cooking Tips & Tricks!
- Use a large skillet so everything fits comfortably.
- Stir occasionally while simmering to prevent sticking.
- If the sauce thickens too much, add a splash of reserved pasta water.
- Tear basil just before serving for best flavor.
What to Avoid?
• Overcooking the pasta — keep it al dente.
• Skipping the deglazing step.
• Adding too much broth at once.
• Crowding the skillet when browning sausage.
Perfect Pairings for Chicken Sausage Spaghetti!
Make-Ahead and Storage Tips!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Creative Leftover Transformations!
• Bake leftovers with extra cheese for a pasta bake.
• Stuff into bell peppers and bake.
• Use as filling for a pasta frittata.
• Toss with extra greens for a pasta salad.
• Spoon into a wrap for a quick lunch.
Additional Tips!
• Taste and adjust seasoning before serving.
• Freshly grated Parmesan melts better than pre-shredded.
• Add a pinch of red pepper flakes for subtle heat.
Make It a Showstopper
Serve in a large shallow pasta bowl, sprinkle generously with freshly grated Parmesan, and top with torn basil. A drizzle of olive oil and a few cracks of black pepper give it a polished, restaurant-style finish.
Variations to Try!
• Spicy Version: Use spicy Italian chicken sausage.
• Creamy Twist: Stir in 2 tablespoons of cream cheese at the end.
• Vegetable Boost: Add mushrooms or zucchini.
• Dairy-Free: Omit Parmesan or use dairy-free alternative.
• Whole Grain: Use whole wheat spaghetti for added fiber.
FAQ’s
- Can I use pork sausage instead?
Yes, but the flavor and fat content will be richer. - Can I make this gluten-free?
Yes, use gluten-free spaghetti as listed. - How do I know the sausage is done?
It should reach an internal temperature of 165°F. - Can I use fresh tomatoes instead of marinara?
Yes, but you’ll need to cook them longer to create a sauce. - Can I freeze it?
Yes, freeze in an airtight container for up to 2 months. - What greens work best?
Kale or spinach both work well. - Can I add more cheese?
Absolutely, adjust to taste. - How do I keep pasta from sticking?
Stir during cooking and toss immediately with sauce. - Is this kid-friendly?
Yes, especially with mild sausage. - Can I double the recipe?
Yes, just use a larger pot and skillet.
