Chicken Sausage Spaghetti

4.75 from 4 votes

This Chicken Sausage Spaghetti recipe is a great weeknight dinner! It's made in a skillet with kale, tomato sauce, and Parmesan cheese.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: pasta with chicken sausage, sausage kale pasta, gluten free chicken pasta

Servings:

Calories: 463kcal

Author: Christine Rooney

Ingredients

4 cloves garlic
2 shallots or ½ an onion - any color
1 package chicken sausage mild or spicy Italian is great
2 Tbsp. olive oil
2 packed cups chopped kale or spinach
1 jar marinara sauce 16 oz. jar
¾ cup low sodium chicken broth split
1 package gluten free spaghetti noodles
⅓ cup Parmesan cheese split
¼ tsp. kosher salt
¼ tsp. pepper
fresh basil or parley optional

US Customary - Metric

Instructions

Mince 4 cloves of garlic and 2 shallots (can use ½ an onion if you prefer).
Chop 2 packed cups of kale (can sub spinach if preferred).
Diagonally slice 1 package (equals 4-5) mild or spicy Italian chicken sausages.
Feel free to use chicken sausage of choice. Make sure brand of sausage is gluten free if gluten is an issue for you.
Place a pot of water on the stove top and bring to a boil. Prepare 1 package of gluten free spaghetti noodles according to the instructions (can use regular spaghetti noodles if gluten is not an issue for you). Cook just until al dente, drain, and rinse the noodles under cold water.
Draining and rinsing the noodles under cold water will prevent them from sticking together and results in better texture.
Place a cast iron skillet or large, heavy bottomed skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
Once the oil is hot, place the sliced sausages in the skillet. Sauté the sausages for 8-10 minutes, stirring often. Once the sausages are slightly browned and fully cooked, remove them from the skillet and set aside.
Reduce the heat to medium and add the minced garlic and shallots (or onions) to the skillet and sauté on medium high heat for 4-5 minutes, stirring often.
Deglaze the pan by adding ¼ cup of low sodium chicken broth to it. Remove the brown bits from the bottom of the skillet with a wooden spatula.
Add the cooked sausage back to the skillet, along with 1 16 oz. jar of marinara sauce. Stir the sausage into the sauce.
Add 2 packed cups of chopped kale (or spinach), ¼ tsp. each of kosher salt and pepper, and ½ cup low sodium chicken broth to the skillet. Stir until completely combined.
Simmer the sauce mixture for 5-6 minutes over medium heat, stirring occasionally.
Add the as many of the cooked spaghetti noodles to the skillet that you like and toss until coated in the sauce. Sprinkle ¼ cup of shredded Parmesan cheese over the pasta and toss until coated.
Cook for a few minutes, or until the pasta is warmed through.
To Serve: Serve the pasta with some extra shredded Parmesan cheese and fresh torn basil or parsley (optional).

Notes

The safe internal temperature for chicken sausage is 165 degrees Fahrenheit and can be checked using a food thermometer.

Use a large skillet to ensure that all of the ingredients fit. I recommend a 12 inch skillet. Cast iron skillet work great when making pasta.

Spinach may be used in place of kale.

Feel free to use your favorite brand of marinara or spaghetti sauce.

Nutrition