20 Minute Sausage and Chicken Cream Sauce Pasta
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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 delicious and family-friendly, making it an easy weeknight meal.
Given the choice, I would choose pasta over a big protein meal every time. Pasta is my favorite and my weakness.
This meal combines the best of both pasta and protein. My 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’s 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.
- This recipe is a great way to use leftover chicken, or you can simply purchase a rotisserie chicken from the grocery store.
- Optionally, you can add 1 to 2 cups of broccoli.
- I used Campanella pasta, which held the creamy sauce wonderfully in its funnel shape. You can 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.
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20 Minute Sausage and Chicken Cream Sauce Pasta
Ingredients
- 12 ounces pasta cooked according to package directions to al dente (reserve liquid)
- 1 to 2 links smoked sausage
- 1 large chicken breasts can be leftover chicken
- 1 tablespoon butter
- 1 to 2 tablespoon green onions sliced thin
- 1 teaspoon garlic clove
- 1 tablespoon flour
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 2 tablespoon parmesan cheese
- 4 ounces diced pimientos drained
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- salt
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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.
Is that 3/4 cup self-rising flour supposed to be the chicken broth?
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!