Published:
Apr 8th 2023
by 
Last updated: Jul 6th 2025
This creamy, flavor-packed Chicken Sausage Pasta is comfort food at its best—Italian chicken sausage, fettuccine noodles, sun-dried tomatoes, and baby kale come together in a lemony white wine cream sauce, finished with fresh mozzarella pearls for a perfect bite every time. It's hearty enough for dinner, quick enough for weeknights, and elegant enough for guests. You only need vegan garlic bread or butter bread to complete the meal.
Pro Tip Let the sauce simmer, not boil, after adding cream to prevent separation.
- One-pot pasta dish with minimal cleanup
- Balanced and bold with protein, greens, and a creamy, zesty sauce
- Made in under 45 minutes
- Family-friendly and perfect for leftovers
- Use pasta water to thin the sauce if it becomes too thick
- Brown the sausage well to build flavor
- Toss everything in the sauce just before serving for the perfect texture
- Serve with vegan garlic bread or homemade butter bread
- Pair with a simple green salad or sautéed zucchini
- Enjoy with a chilled glass of white wine or sparkling water with lemon
- Pasta: Use gluten-free fettuccine or whole wheat pasta
- Sausage: Swap for turkey, pork, or vegan sausage
- Dairy-Free: Use cashew cream and plant-based cheese alternatives
- Veggie Boost: Add mushrooms, zucchini, or spinach
- Short-Term: Store in the fridge for up to 3 days
- Reheat: Microwave with a splash of water or warm in a pan over medium heat
- Not freezer-friendly due to the creamy sauce, but fine for short-term storage
- Fettuccine Pasta – Perfect for holding onto creamy sauce
- Italian Chicken Sausage – Lean, flavorful protein
- Olive Oil – For sautéing and adding richness
- Garlic & Shallots – Aromatic flavor base
- White Wine – Adds brightness and complexity
- Broccoli Florets – For a pop of green and crunch
- Lemon Juice – Balances the creamy sauce
- Chicken Broth – Forms the liquid base of the sauce
- Heavy Cream & Parmesan Cheese – Create a rich, silky texture
- Salt & Pepper – Season to taste
- Baby Kale – Wilts into the sauce for added greens
- Sun-Dried Tomatoes – Adds sweetness and depth
- Mozzarella Pearls – Melty, creamy topping
Are chicken sausages healthy?
Yes, chicken sausages are healthier than traditional pork sausages. This is because chicken sausages are rich in protein, contain fewer calories, and have less saturated fat than pork sausages.
How long should chicken sausage cook?
It takes about 8–10 minutes to cook chicken sausages in a skillet over medium-high heat.
How do I know when chicken sausage is done?
Chicken sausage has a temperature of 165 °F when it's done. As a result, the color of the chicken sausage will change from a translucent pink color to a white, slightly opaque color. The chicken sausage will also have a brown color and crisp exterior if it is sautéed in a skillet.
How long does chicken sausage last in the fridge?
Raw chicken sausages will last in the fridge for 1–2 days. Cooked chicken sausages will stay in the refrigerator for 3–4 days.
Can I make this without wine?
Yes—replace with extra broth and a splash of lemon juice.
Can I use a different pasta shape?
Absolutely—penne, rigatoni, or linguine also work well.
Time & Serves
Ingredients
8 ounces Fettuccine Pasta
2 tablespoons Olive Oil
1 pound Italian Chicken Sausage, cut into 1/2-inch slices
2 cloves Garlic, minced
2 Shallots, minced
1/2 cup White Wine
1 cup Broccoli Florets
Juice of 1 Lemon
1 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup grated Parmesan Cheese
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 cup Baby Kale
1/2 cup Sun-Dried Tomatoes, drained, chopped
1/2 cup Mozzarella Pearls
Instructions
Cook the fettuccine pasta in a large pot of salted boiling water according to the manufacturer's instructions. Drain the fettuccine pasta in a colander and set it aside.
Place 1 tablespoon of olive oil into a deep skillet. Set it over medium-high heat.
Add the chicken sausage and cook for 8-10 minutes, occasionally stirring, until it is browned. Remove the chicken sausage from the skillet and place it onto a plate.
Add the remaining olive oil, garlic, and shallots and cook for 1 minute until fragrant.
Add the white wine and run the bottom of a wooden spoon against the bottom of the pan to release the bits. Cook for 3-5 minutes, until most of the wine evaporates.
Add the broccoli, lemon juice, and chicken broth and cook for 5 minutes until the broccoli is tender.
Add the heavy cream, Parmesan cheese, salt, and black pepper, and stir until combined.
Add the baby kale and cook for 2-3 minutes until it wilts.
Add the chicken sausage, Fettuccine pasta, and sun-dried tomatoes and toss to coat them in the sauce. Cook for 1-2 minutes until everything is heated through.
Place the chicken sausage pasta into a serving dish and garnish with the mozzarella pearls.
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