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Quick & Easy Skillet Chicken Sausage with Zucchini, Tomatoes, and Pasta

There are some meals that just feel like a warm hug, don't you think? They bring back memories of cozy evenings, laughter around the dinner table, and that satisfying feeling of a truly delicious, homemade dish. This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is exactly that kind of meal. It's the kind of dish that swoops in to save your weeknight, makes entertaining a breeze, and tastes like you spent hours in the kitchen – when in reality, it comes together in a flash! It’s simple, incredibly flavorful, and I promise you, it's going to become a staple in your rotation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Italian-style chicken sausages sliced
  • 2 medium zucchinis sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • salt to taste
  • black pepper to taste
  • 8 oz penne or fusilli pasta
  • fresh basil leaves for garnish
  • grated Parmesan cheese for serving

Equipment

  • Large Pot
  • Large skillet
  • Tongs or Spatula

Method
 

  1. Step 1: Cook pasta in a large pot of salted water until al dente according to package instructions. Drain and set aside.
  2. Step 2: In a large skillet, heat olive oil over medium heat. Add sliced chicken sausages and sauté for 5–7 minutes, turning occasionally, until beautifully browned and cooked through. Remove from skillet and set aside.
  3. Step 3: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add sliced zucchini and cook for 3–4 minutes until slightly softened but still with a slight bite.
  4. Step 4: Stir in halved cherry tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and black pepper to your liking. Cook for another 3–4 minutes until tomatoes soften and release their juices.
  5. Step 5: Return cooked sausages to the skillet. Add the drained pasta and toss everything together until well combined and heated through.
  6. Step 6: Dish out generous portions onto plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.

Notes

This recipe is super flexible! For different sausage, Italian pork sausage (sweet or hot) works beautifully. Add more veggies like sliced bell peppers, spinach (stir in at the very end), or chopped onion when sautéing garlic. For a richer sauce, stir in a splash of heavy cream or a spoonful of cream cheese at the end. For extra protein, add leftover cooked chicken or shrimp with the pasta. Fresh parsley or thyme can be used instead of basil, or in addition to it. Don't overcook the zucchini; you want it tender-crisp. Always salt your pasta water for flavorful pasta. Reserve about ½ cup of starchy pasta water to loosen the sauce if needed. Fresh herbs, especially basil, truly elevate the dish as a garnish. Prep ahead by slicing sausages, chopping zucchini and tomatoes to make assembly quicker. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave until heated through. Freezing is not recommended as pasta dishes with fresh vegetables can become watery or mushy upon thawing.