Creamy, juicy, and packed with sunny summer flavors, this Zucchini & Tomato Chicken Sausage Pasta Skillet is the kind of weeknight dinner that feels special without any fuss. Imagine tender pasta tossed with browned chicken sausage, quick-sauteed zucchini, and burst cherry tomatoes, finished with fragrant basil and a shower of Parmesan — comforting, colorful, and ready in about 30 minutes. Fun fact: this is one of those skillet meals that was born from “what’s in the fridge?” creativity — and it often becomes a family favorite the first time it’s served.
This recipe stands out because it’s simple to make, fast to prepare, and satisfying for picky eaters and food lovers alike. If you like our Creamy Lemon Chicken Pasta, you’ll love this one for its brighter, fresher profile and easier clean-up. Get your skillet ready — you’re going to love how quickly this comes together and how happy it makes everyone around the table.
What is Zucchini & Tomato Chicken Sausage Pasta Skillet?
What’s in a name? Zucchini & Tomato Chicken Sausage Pasta Skillet is exactly what it sounds like: a one-pan pasta tossed with zucchini, tomatoes, and slices of savory chicken sausage. How did it get such a straightforward name — practicality, mostly. Who needs poetic titles when dinner smells this good? Did someone once call it “the garden-in-a-skillet surprise?” Maybe. And yes, it’s the type of dish that proves “the way to a man’s heart is through his stomach.” Give it a try and see if it charms your whole household the same way.
Why You’ll Love This
- Main highlight: The contrast of juicy browned chicken sausage, tender zucchini, and slightly sweet burst tomatoes creates a perfectly balanced bite every time. The pasta soaks up just enough of the pan juices to be flavorful without getting heavy.
- Cost-saving benefits: This recipe uses simple, inexpensive ingredients you likely already keep on hand — pasta, zucchini in season, and store-bought chicken sausages — so it’s wallet-friendly and low-effort compared with takeout.
- Flavorful toppings: Fresh basil and grated Parmesan lift the whole dish, adding bright herbal notes and umami richness. Add a pinch of red pepper flakes if you like a little heat.
If you enjoyed our skillet-style recipes like the Creamy Garlic Shrimp Skillet, this one offers the same easy convenience with a fresher, veggie-forward twist. Try it tonight — it’s built for busy evenings and hungry families.
How to Make
Quick Overview
This skillet recipe is straightforward, fast, and forgiving — perfect for beginner cooks. You’ll brown the sausages, quickly saute the veggies, and combine everything with al dente pasta and a splash of reserved pasta water to create a silky coating. Prep time: about 10 minutes. Cook time: about 20 minutes. Total time: roughly 30 minutes. Standout elements: juicy seared sausage, tender-crisp zucchini, and a light pan sauce that clings to the pasta.
Ingredients
- 4 chicken sausages, whole (about 12–14 ounces total), sliced after cooking
- 8 ounces penne or fusilli pasta, dry
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (a small handful, torn)
- Grated Parmesan cheese, for serving (about 1/4–1/2 cup, or to taste)
Directions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 8–11 minutes for penne/fusilli). Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Brown the Chicken Sausages: Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the chicken sausages whole and cook, turning occasionally, for 5–7 minutes until browned and cooked through. Remove the sausages from the pan, place them on a cutting board, slice into rounds, and set aside.
- Sauté Garlic & Zucchini: If the skillet looks dry, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant but not browned. Add the sliced zucchini and cook for 3–4 minutes, stirring occasionally, until it begins to soften and get light golden spots.
- Add Tomatoes & Seasonings: Stir in the halved cherry tomatoes, dried oregano, and red pepper flakes if using. Season generously with salt and black pepper. Cook for another 3–4 minutes, until the tomatoes soften and release some juices.
- Combine & Finish: Return the sliced sausages to the skillet. Add the cooked pasta and the reserved 1/2 cup pasta water. Stir everything together over medium heat for 1–2 minutes until the sauce clings to the pasta and everything is heated through. Taste and adjust salt and pepper as needed.
- Garnish & Serve: Remove from heat and garnish with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy!
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness (baby spinach, arugula, or mixed greens work well).
- Crusty garlic bread or a warm baguette to soak up any extra sauce.
- Roasted or steamed green beans or broccolini for extra veggies and texture.
- A light white wine like Pinot Grigio or a citrusy sparkling water with lemon for a refreshing beverage pairing.
Top Tips for Perfecting
- Sausage choice matters: Use good-quality chicken sausage with flavorful seasonings (Italian or sun-dried tomato varieties are great). If using raw sausages, ensure they’re cooked through.
- Don’t overcook the zucchini: Aim for tender-crisp so it still has texture. Slice uniformly to ensure even cooking.
- Pasta water is your friend: The reserved starchy pasta water helps emulsify the sauce and gives the dish a light, silky finish.
- Heat control: Keep the pan at medium to medium-high while browning sausage, then reduce slightly when combining ingredients to avoid overcooking the tomatoes or burning garlic.
- Add-ins: Stir in a splash of cream or a spoonful of cream cheese for a richer sauce, or toss in baby spinach at the end for more greens.
- Avoid soggy pasta: Drain promptly and toss with the skillet ingredients right away so the pasta absorbs flavor without getting mushy.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Cool completely before sealing the container.
- Freezing: You can freeze portions in freezer-safe containers for up to 2 months, though zucchini texture may soften on thawing. Thaw in the refrigerator overnight before reheating.
- Best reheating methods: Reheat gently on the stovetop in a skillet over low-medium heat with a splash of water or broth to revive the sauce and prevent drying. Microwave reheating works for quick meals; cover with a microwave-safe lid and add a tablespoon of water before heating in 60-second bursts, stirring in between.
FAQs
What type of chicken sausage should I use?
Use any well-seasoned chicken sausage you like — Italian-style, garlic, or sun-dried tomato varieties all work. Pre-cooked sausages are easiest; if using raw sausage, cook thoroughly before slicing.
Can I make this vegetarian?
Yes. Swap the chicken sausage for a plant-based sausage or add extra mushrooms and roasted chickpeas for protein. Adjust seasonings to taste.
Can I use a different pasta shape?
Absolutely. Rigatoni, penne, fusilli, or farfalle all work well because they hold the sauce. Just adjust the cook time to package instructions.
How do I make this creamier?
Stir in 1/4 cup heavy cream or a tablespoon of cream cheese at the end, then simmer briefly until incorporated. Parmesan will also add creamy, savory depth.
Can I prepare this ahead of time?
You can prep the vegetables and slice the sausages ahead of time. Cooked pasta is best tossed right before serving, but you can reheat assembled leftovers gently as described above.
Conclusion
This Zucchini & Tomato Chicken Sausage Pasta Skillet is a fast, flavorful weeknight winner that proves simple ingredients can make an unforgettable meal. It’s quick to pull together, friendly on the budget, and versatile enough to adapt to what you have on hand. If you want to explore similar skillet pasta ideas, check out this take on a classic Chicken Zucchini Pasta Skillet for another twist on pantry-friendly comfort, or try a heartier Rigatoni with Sausage, Tomatoes, and Zucchini for a slightly different texture and presentation.
For more inspiration, see Chicken Zucchini Pasta Skillet – I Wash You Dry (https://iwashyoudry.com/chicken-zucchini-pasta-skillet/) and Rigatoni with Sausage, Tomatoes, and Zucchini (https://bakerbynature.com/rigatoni-with-sausage-tomatoes-and-zucchini/).
Enjoy this skillet with family and friends — and don’t forget to share how it turned out!
Zucchini & Tomato Chicken Sausage Pasta Skillet
Equipment
- Large Pot
- Skillet
- Cutting Board
Ingredients
Ingredients
- 4 pieces Chicken Sausages Whole, about 12–14 ounces total, sliced after cooking
- 8 ounces Penne or Fusilli Pasta Dry
- 2 medium Zucchinis Sliced into 1/4-inch rounds
- 1 cup Cherry Tomatoes Halved
- 2 tablespoons Olive Oil
- 3 cloves Garlic Minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes Optional
- to taste Salt
- to taste Black Pepper
- 1 small handful Fresh Basil Leaves Torn, for garnish
- 1/4-1/2 cup Grated Parmesan Cheese For serving, or to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 8–11 minutes for penne/fusilli). Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Brown the Chicken Sausages: Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the chicken sausages whole and cook, turning occasionally, for 5–7 minutes until browned and cooked through. Remove the sausages from the pan, place them on a cutting board, slice into rounds, and set aside.
- Sauté Garlic & Zucchini: If the skillet looks dry, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant but not browned. Add the sliced zucchini and cook for 3–4 minutes, stirring occasionally, until it begins to soften and get light golden spots.
- Add Tomatoes & Seasonings: Stir in the halved cherry tomatoes, dried oregano, and red pepper flakes if using. Season generously with salt and black pepper. Cook for another 3–4 minutes, until the tomatoes soften and release some juices.
- Combine & Finish: Return the sliced sausages to the skillet. Add the cooked pasta and the reserved 1/2 cup pasta water. Stir everything together over medium heat for 1–2 minutes until the sauce clings to the pasta and everything is heated through. Taste and adjust salt and pepper as needed.
- Garnish & Serve: Remove from heat and garnish with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy!