This skillet dinner brings bright summer produce and lean protein together in one pan, ready in about 30 minutes. It is comforting, colorful, and made to impress busy families and Pinterest meal planners alike.
Why this recipe works
- One-pan cooking, minimal cleanup, maximum flavor.
- Quick browning of chicken sausage adds savory crust and texture.
- Zucchini ribbons keep the dish light while pasta adds satisfying carbs.
- Fresh herbs and garlic lift simple ingredients into a crowd-pleaser.
For more ideas to pair with this style of meal, check out our picks for savory dinner recipes that travel well from Pinterest to your plate.
Ingredients
- 1 pound chicken sausages, about 4 links, sliced on the diagonal
- 12 ounces dried pasta, penne or fusilli
- 2 medium zucchini, spiralized or sliced into ribbons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fine sea salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
Ingredient notes and substitutions
- Chicken sausages, use pre-cooked or raw. If raw, cook through to 165 F. Pork or turkey sausages work well as substitutes.
- Swap pasta for gluten free pasta or whole wheat for a fiber boost.
- If zucchini is out of season, thinly sliced yellow squash is a great stand-in.
- For dairy, garnish with grated Parmesan if desired.
Where to find specialty items
- Look for artisanal chicken sausages in the refrigerated meat case at your grocery store, or buy them from a local butcher.
- Spiralizers are widely available online and at kitchen shops, but a vegetable peeler works for ribbons.
- For recipe inspiration using pasta swaps, see our guide to high protein pasta dinner ideas you’ll love.
STEP-BY-STEP
In a large skillet, heat olive oil over medium heat.
- Visual cue, oil should shimmer but not smoke. Photo: oil heating.
- Tip, use a heavy skillet for even browning.
Slice the chicken sausages and add them to the skillet, cooking until browned.
- Cook 4 to 5 minutes, turn once. Check for a golden sear and internal temperature if raw.
- Checkpoint, sausages should have a light crust and be cooked through.
Spiralize or slice zucchini into ribbons and add to the skillet, cooking until just tender.
- Cook 2 to 3 minutes, zucchini should soften but still hold shape.
- Tip, overcooked zucchini releases too much water, so keep the heat medium.
Add halved cherry tomatoes and cooked pasta, tossing everything together.
- Reserve 1/2 cup pasta water, add if the pan looks dry to bind the sauce.
- Photo suggestion, toss showing glossy pasta and bright tomatoes.
Mince garlic and stir it into the skillet, cooking for an additional minute.
- Add garlic last to avoid burning, cook until fragrant.
- Visual cue, garlic aroma and tiny bubbles in the oil mean it is ready.
Season with salt, pepper, and fresh herbs, then serve warm.
- Finish with basil and parsley, adjust seasoning.
- If you like, toss with a sprinkle of Parmesan and a squeeze of lemon.
For quick weeknight swaps and other fast chicken dinners, try this easy chicken enchiladas recipe for inspiration.
TIPS & VARIATIONS
Make-ahead and storage instructions
- Store cooled leftovers in an airtight container up to 3 days in the refrigerator.
- Reheat gently in a skillet with a splash of water or olive oil to revive the zucchini.
Recipe variations
- Vegetarian, replace chicken sausage with seared tempeh or chickpea “sausages” and cook a minute longer.
- Low-carb, swap pasta for extra zucchini ribbons or shirataki noodles.
- Spicy, add red pepper flakes when browning the sausage for a kick.
- One-pot, cook pasta directly in chicken broth with tomatoes for a saucier finish.
Serving suggestions
- Serve with a simple green salad or crusty bread for soaking up juices.
- Pair with a crisp white wine or sparkling water with lemon.
Pro tips for best results
- Slice sausages on a bias for more surface area to brown.
- Do not overcook zucchini, it should be tender but not mushy.
- Use pasta water to emulsify the sauce and keep everything glossy.
For vegetarian swaps and protein-packed meatless dinner ideas, see our roundup of high protein vegetarian dinner ideas.
COMMON MISTAKES TO AVOID
Overcooking the zucchini, which makes it watery and bland.
- Fix, add zucchini late and cook just until tender.
Crowding the pan when browning sausage, leading to steaming instead of searing.
- Fix, work in batches for better color.
Burning the garlic, which creates bitterness.
- Fix, add garlic at the end and cook briefly.
Skipping pasta water, which prevents the sauce from coating the pasta.
- Fix, reserve some pasta water and stir it in as needed.
Under-seasoning, which leaves flavors flat.
- Fix, taste and adjust salt and pepper at the end.
Using pre-sliced zucchini that is too thin, causing limp texture.
- Fix, aim for medium-thickness ribbons or short spaghetti-size spirals.
Relying only on canned or low-quality sausages, which can taste oily.
- Fix, choose a good chicken sausage with balanced seasoning.
If you want more balanced protein meal ideas to round out your weekly menu, check our collection of high protein dinner recipes.
Quick Chicken Sausage Zucchini Pasta
Ingredients
Main Ingredients
- 1 pound chicken sausages, about 4 links, sliced on the diagonal Use pre-cooked or raw. If raw, cook through to 165 F.
- 12 ounces dried pasta, penne or fusilli Swap for gluten-free pasta or whole wheat for a fiber boost.
- 2 medium zucchini, spiralized or sliced into ribbons Thinly sliced yellow squash can be used if zucchini is out of season.
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced Add last to avoid burning.
- 2 tablespoons extra virgin olive oil Use for cooking.
Herbs and Seasoning
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fine sea salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat until shimmering.
- Slice the chicken sausages and add them to the skillet, cooking until browned, about 4 to 5 minutes. Turn once and check for a golden sear and internal temperature if raw.
- Spiralize or slice the zucchini into ribbons and add to the skillet, cooking until just tender, about 2 to 3 minutes.
- Add halved cherry tomatoes and cooked pasta, tossing everything together. Reserve 1/2 cup pasta water and add if the pan looks dry.
- Mince garlic and stir it into the skillet, cooking for an additional minute until fragrant.
- Season with salt, pepper, and fresh herbs, then serve warm.
