5-Ingredient Chicken Sausage and Zucchini Pasta
This simple Chicken Sausage and Zucchini Pasta combines fresh zucchini, diced onions, chicken sausage, tomato basil marinara sauce, and your favorite pasta for an easy dinner that’s ready in 30 minutes! It’s the perfect 5-ingredient recipe for busy weeknights or when you’re craving a simple, cozy bowl of pasta! This dish is also very customizable and a great way to use up any leftover veggies you have sitting around in your fridge!
⏰ TOTAL TIME: 30 MINUTES
💸 COST: $5.37 FOR 4 SERVINGS
🍝 5 INGREDIENTS
🍴LUNCH, DINNER
Some days, you just need a quick & easy pasta recipe to get you through the week. Last week, I was feeling incredibly lazy so I decided to make a simple 5-ingredient chicken sausage and zucchini pasta that was yummy, healthy, and only took me 30 minutes to make!
This pasta dish checks all the boxes – it’s easy, quick, healthy, budget-friendly, and kid approved. Plus it’s made with just 5 simple ingredients and contains both proteins + veggies – win, win if you ask me.
It’s also the season for zucchini, so this recipe is perfect for incorporating some seasonal produce into your weekly meal plan!
But don’t worry, if you’re making this recipe during any other season or you don’t have any zucchini on hand, you can make this pasta recipe with whatever leftover veggies you have at home. That’s another thing I love about this recipe – it’s so versatile and a great way to use up leftover ingredients in your fridge!
If you like this recipe, make sure to check out my summer squash feta pasta bake for another simple 5-ingredient pasta dinner! And if you made it, please let me know how it went in the comments below.
make 15 MEALS for UNDER $100
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Is Chicken Sausage & Zucchini Pasta Healthy?
Disclaimer: The information provided in this section is for general informational purposes only and is not intended as medical advice. Always consult with your own doctor or your child’s pediatrician before making any changes to your diet or your child’s diet/feeding approach. Read the full disclaimer here.
In a nutshell, yes it is. One of my rules when I’m making a pasta dinner is that it has to have protein and veggies. With chicken sausage and zucchini added in, this recipe passes those requirements!
This pasta is also on the lighter side since it contains chicken sausage and a tomato-based sauce instead of regular sausage or a cream-based sauce.
Here’s some of the good stuff you’ll find in this recipe:
- Zucchini is a great source of vitamin C, folic acid, fiber, and antioxidants
- Chicken sausage is a leaner protein option. It contains less saturated fats compared to pork/beef – these are unhealthy fats that can lead to cardiovascular disease. The biggest thing you have to watch for when using any kind of sausage is the sodium content. Shop around for low-sodium if possible!
- Tomatoes are a good source of vitamin C, potassium, and antioxidants. I always recommend making your own pasta sauce if you have the time to do so. But if you are using store-brought pasta sauce, make sure to choose one with low sodium and no added sugars
- Whole grain or legume-based pasta works perfectly in this recipe! Multigrain, plant-based, and whole wheat pasta contain more fiber and protein compared to regular pasta. I used Barilla protein plus pasta for this recipe
Healthy Swaps
→ Use whole wheat or legume pasta instead of regular pasta for more protein and fiber. Even zucchini noodles would taste great in this recipe if you want a low-carb dish!
→ Using tomato-based pasta sauce instead of a cream-based pasta sauce
→ Make your own homemade pasta sauce so you can control the amount of salt and other seasonings. Plus it’s going to make your dish taste even fresher!
→ Blend the pasta sauce with veggies – cook or roast veggies until they’re soft, add your pasta sauce, and use an immersion blender until it forms a smooth veggie-packed pasta sauce!
→ Experiment with different veggies – this recipe is perfect for using up all your leftover veggies! You can add chopped spinach, kale, mushrooms, bell peppers, broccoli, or even eggplant and they will all go great in this dish
→ If you’re looking for a lower sodium version of this recipe, I would recommend swapping out chicken sausage for shredded chicken, ground chicken/turkey, or diced chicken breast. Making your own pasta sauce will also help cut down on the amount of sodium in this recipe
Ingredients You’ll Need
- 8 oz pasta – I used short-cut pasta but you can use shape you like. Any type of pasta works well including whole-wheat, multigrain, chickpea or lentil based, and even gluten-free pasta. For a low-carb option, you can swap pasta for zucchini or carrot noodles
- Tomato basil marinara pasta sauce – you can substitute creamy tomato sauce or even a pesto sauce for this recipe. I know some people may get upset that I used jarred pasta sauce for this recipe (which is understandable!) but I definitely encourage making homemade pasta sauce if you have the time. Otherwise, using store-bought sauce is a good shortcut for busy weeknights, but just make sure you pick one with no added sugars and low sodium
- Pre-cooked chicken sausage – adds protein and a delicious flavor to the recipe. I recommend using pre-cooked chicken sausage cut into rounds to keep this recipe easy and fast. You could use other type of protein if you prefer like shredded/diced chicken, ground turkey, or pre-cooked meatballs.
- Medium zucchinis – I sliced mine into half-moons, but you could just keep them as rounds if you prefer. I used 2 medium zucchini, but you can use more or less depending on your preference. If you have a spiralizer, you can even make zucchini noodles to mix in with your pasta!
- Diced yellow onions – I love adding slightly caramelized onions to my pasta because it enhances the flavor! If you don’t have onions or don’t like the taste, you can skip this ingredient or substitute it with red onions or even some extra garlic.
📌 OPTIONAL INGREDIENT: You can top your pasta off with red pepper flakes, fresh basil, or grated parmesan. If you feel like your pasta tastes too “tomato-ey”, you can add 1-2 tablespoons of cream cheese or Greek yogurt.
Equipment You’ll Need
This recipe doesn’t use any fancy tools or equipment. Just some pots and pans, a cutting board, and a knife.
- Medium or large pot – for boiling your pasta
- Deep skillet or saute pan – for making your sauce. Make sure it’s a deeper skillet because we will be throwing in the pasta once the sauce is ready! I love using my favorite T-fal Jumbo Cooker for pasta recipes like this.
Step by Step Instructions for Making Chicken Sausage and Zucchini Pasta
1. Cook the pasta & prep the veggies
Cook your pasta according to package instructions. I always salt the water to speed up the water boiling. Once your pasta is done cooking, reserve about 1/4 cup of pasta water before draining.
Dice your onions, chop your zucchini into rounds or half-moons, and slice your precooked chicken sausage links.
2. Make the pasta sauce
While the pasta is cooking, make the pasta sauce in a separate deep skillet or saucepan.
First, saute the diced onions until they’re soft and turn slightly brown.
Then, add the zucchini to the skillet until they’ve softened slightly, about 3-4 minutes.
Once your veggies are cooked, add the sliced pre-cooked chicken sausage to the skillet with the veggies. Let it brown and heat through for another 3-4 minutes.
Add your marinara pasta sauce. Mix well until it coats the veggies + sausage, then let it simmer for about 5 minutes.
3. Toss your pasta into the sauce
Once your pasta is cooked and drained, add it directly to the skillet with the veggies, sausage, and tomato sauce. Stir really well until all the noodles are coated in pasta sauce and mixed in well with the veggies and sausage. You can add a little bit of reserved pasta water to loosen up the sauce if needed.
4. Serve and enjoy!
You can top it off with red pepper flakes, fresh basil, or grated parmesan if you need to add a little flavor! If you feel like the sauce tastes too “tomato-y” then you can add a dash of cream cheese, heavy cream, or greek yogurt to make it a little more creamy.
Notes & Suggestions
- Making this recipe vegetarian: You can use white beans or plant-based sausage instead. You can also throw in a little bit of greek yogurt or whipped cottage cheese to the tomato sauce to elevate the protein content!
- No zucchini? This recipe works well with so many other veggies like bell peppers, broccoli, spinach, kale, mushroom, eggplant, red onions, and summer squash
- Want it creamy without adding heavy cream? You can add a 1-2 tablespoons of cream cheese, Greek yogurt, or whipped cottage cheese after step #6
- This is a very flexible recipe. If you don’t have all of these ingredients, don’t worry!
- You can use any shape of pasta you have in your pantry
- You can use any jarred pasta sauce you have at home or whip up your own
- You can add a bunch of different vegetables to this recipe. Use up whatever you have in your fridge!
- Onions aren’t required, so you can skip this ingredient if you want
Make This Recipe on a Budget
🤑 COST ESTIMATE: $5.37 for 4 servings = $1.34 per serving!
Most of the ingredients for this recipe were bought from Trader Joe’s
⎯
→ Buy store-brand pasta or whatever’s on sale at the grocery store!
→ Get your chicken sausage from Trader Joe’s or Aldi if you can – I’ve found that they have the best value when it comes to pre-cooked chicken sausage
→ Zucchini is often cheapest in the summer. In other seasons, you can use seasonal produce or swap in frozen veggies like spinach or bell peppers if they’re on sale
How to Adapt This Recipe for Babies & Toddlers
Disclaimer: The information provided in this blog post is for general informational purposes only and is not intended as medical advice. Always consult with your child’s pediatrician before making any changes to their diet or feeding approach, especially if you have concerns about nutrition, growth, or feeding difficulties. Read the full disclaimer here.
Pasta is a favorite with kids, and this recipe is great for serving to babies and toddlers with some modifications.
- Choose easy to grab pasta shapes like fusilli, bowtie, rotini, or penne. These are great for baby-led weaning!
- Cook pasta a little longer than instructions say in order to make the noodles soft. A good rule for baby-led weaning is that the pieces of pasta should mush up when you press on it. I recommend making the noodles a little on the softer side for toddlers as well
- Skip the chicken sausage. I don’t recommend using sliced chicken sausage if you’re making this for babies or younger toddlers since they can be tough to chew and can become a choking hazard. You can use soft pieces of shredded chicken or cooked ground meat instead!
- Serve deconstructed for babies and for toddlers who prefer separation. You can coat the noodles with the pasta sauce, but serve the veggies + meat separately
- Use low-sodium ingredients such as ground chicken, ground turkey, and homemade or no salt-added pasta sauce.
- Cook the veggies well until they’re very soft. You can also grate it for babies. Don’t give raw veggies to kids under 18 months of age
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze leftovers, but the zucchini may soften a bit on reheating. Freeze in single-serve portions for quick toddler lunches!
Reheat: You can reheat it in the microwave or on the stovetop. I recommend adding a splash or veggie broth or water since the sauce may dry up when reheating
make 15 MEALS for UNDER $100
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The Printable Recipe Card
Chicken Sausage and Zucchini Pasta
Equipment
- Pot for boiling pasta
- Deep skillet or saucepan
Ingredients
- 8 oz pasta
- 1 small yellow onion (diced)
- 2 medium zucchini (cut into quarters/half moons or rounds)
- 24 oz marinara sauce homemade or store bought; tomato basil, creamy, or another variety
- 2 pre-cooked chicken sausage links (sliced)
Pantry staples
- 1-2 tablespoons olive oil
- Salt and pepper (to taste)
Optional toppings
- Red pepper flakes, fresh basil, or grated parmesan
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ¼ cup pasta water, then drain.
- Prep your veggies. Dice the onions, chop the zucchini into rounds or half-moons, and slice the chicken sausage links.
- Make the pasta sauce. While the pasta is cooking, heat 1 tbsp of olive oil in a deep skillet or saucepan over medium heat. Add the diced onion for 3–4 minutes, stirring occasionally until soft and slightly browned.
- In the same pan, stir in the zucchini and cook for 3–4 minutes until just tender. Add the sliced chicken sausage and cook another 3–4 minutes until browned and heated through.
- Pour in the marinara sauce, mix into the veggies + sausage, and let it simmer for 3–5 minutes.
- Toss pasta into the sauce. Add the cooked pasta to the skillet and toss to combine well with the veggies, sausage, and pasta sauce. Simmer for 5 minutes until everything is coated and warmed through.
- Serve and enjoy! You can top it off with red pepper flakes, fresh basil, or even a sprinkle of grated parmesan cheese if you want. If you prefer a creamier pasta, mix in 1-2 tablespoons of cream cheese, Greek yogurt, or whipped cottage cheese.
Notes
- Making this recipe vegetarian: You can use white beans or plant-based sausage instead. You can also throw in a little bit of greek yogurt or whipped cottage cheese to the tomato sauce to elevate the protein content!
- No zucchini? This recipe works well with so many other veggies like bell peppers, broccoli, spinach, kale, mushroom, eggplant, red onions, and summer squash
- Want it creamy without adding heavy cream? You can add a tiny bit of cream cheese, Greek yogurt, or whipped cottage cheese after step #6. The last two options will add a hit of protein to your dish too!
- This is a very flexible recipe. If you don’t have all of these ingredients, don’t worry!
-
- You can use any shape of pasta you have in your pantry
-
- You can use any jarred pasta sauce you have at home or whip up your own
-
- You can add a bunch of different vegetables to this recipe. Use up whatever you have in your fridge!
-
- Onions aren’t required, so you can skip it if you want
-
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, share it in the comments below or send me a message!
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