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Chicken Sausages with Zucchini, Tomatoes & Pasta – One-Pot Weeknight Wonder
💚 Easy • Flavor-Packed • Ready in 30 Minutes 💛
Looking for a simple, cozy, and absolutely delicious weeknight dinner that doesn’t leave a mountain of dishes behind? This One-Pot Chicken Sausage Pasta with Zucchini and Tomatoes is a total lifesaver—and it’s bursting with flavor in every bite.
Savory Italian-style chicken sausages bring bold, herby goodness to the base of this dish, while zucchini and grape tomatoes add garden-fresh brightness. The pasta soaks up all the garlicky broth for that ultimate comfort factor, and a splash of lemon juice lifts the whole dish. Finished with a sprinkle of Parmesan and a handful of fresh basil? Chef’s kiss.
Whether you’re meal-prepping for the week or feeding a hungry family on a busy night, this dish hits the sweet spot between healthy and hearty. Plus, cleanup is a breeze—because everything cooks in one pot!
Why you’ll love this recipe:
- One pot = less mess!
- Perfectly balanced: protein, veggies, and carbs in one meal
- Ready in about 30 minutes
- Customizable with your favorite veggies or pasta
Here’s what you’ll need:
- 1 tsp olive oil
- 12 oz Italian-style chicken sausages (sliced)
- 1 cup diced onion
- ½ tsp salt
- 2 tsp minced garlic
- ¼ tsp crushed red pepper (optional)
- 4 cups chicken broth
- 8 oz Radiatore pasta (or any small pasta like rotini or penne)
- 2 cups chopped zucchini
- 2 tbsp lemon juice
- ¼ cup grated Parmesan (plus extra for serving)
- 1 cup halved grape tomatoes
- ⅓ cup chopped fresh basil
How to make it:
- Brown the Sausages:
Heat olive oil in a large pot over medium heat. Add sliced chicken sausages and cook for 5–7 minutes until nicely browned. Remove and set aside. - Sauté the Base:
In the same pot, add diced onion, salt, and garlic. Sauté for 3–4 minutes until fragrant and soft. Add crushed red pepper if you want a little kick. - Cook Pasta:
Pour in the chicken broth and bring to a boil. Add pasta, stir, and cook uncovered for about 8–10 minutes or until al dente. - Add Veggies & Finish:
Stir in chopped zucchini and cook for another 3–4 minutes until just tender. Return sausages to the pot, add lemon juice, and toss everything together. - Top & Serve:
Stir in half the Parmesan cheese and remove from heat. Garnish with grape tomatoes, fresh basil, and the rest of the Parmesan. Serve hot!
Tips:
- Swap zucchini for yellow squash, spinach, or bell peppers
- Add a splash of cream for a richer sauce
- Use veggie broth to make it pescatarian
This one-pot pasta is everything you want: light but filling, bright but comforting, and it tastes even better the next day. Don’t be surprised if it becomes a regular in your weekly rotation!
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