Creamy chicken sausage pasta flavored with pesto and lemon is guaranteed to be a weeknight dinner hit. Within 30 minutes you’ll be enjoying a heaping plate of fettuccine, browned juicy chicken sausage medallions, and fresh spinach all in simply made, creamy parmesan pesto sauce.
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Creamy Pesto Chicken Sausage Pasta in 30 Minutes!
Unfortunately, yes, dinner comes every. single. day. And, yes, unfortunately it probably falls on you to get it on the table.
Fortunately, it doesn’t have to be difficult. This recipe for chicken sausage pesto pasta uses some shortcut ingredients to layer on the flavor without a lot of effort from you. Plus, it’s all ready to serve in only 30 minutes. That’s what I’m talking about. 👊
For the spinach, grab a bag of pre-washed, ready to dump and cook. Also, the spinach cooks in the boiling pasta water, so no need to worry about cooking it separately.
While that is cooking away, slice and brown the chicken sausage and make the lemon pesto cream sauce. Since chicken sausage spinach pasta checks all the dinner boxes (meat, veggies, carbs, oodles of flavor), our favorite easy side dishes to serve alongside it are quick roasted zucchini or my go-to harvest salad with apples and pecans. Yum.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep work to make your life easier.
This recipe comes together very quickly, so it’s best to get all your ingredients measured and prepped before you start the sauce. I like to do this while the pasta is boiling.
Before you drain the pasta water, add the spinach for the last minute to wilt. This is also a good time to reserve about 1/2 cup of pasta water in case you need to loosen the sauce at the end.
Sauté the chicken sausage
Once all that’s ready to go, slice and cook the chicken sausage. Do this is a deep skillet so you’ll have room to add the sauce and pasta back to the pan. Once they are browned, remove to a plate to keep warm while you start the sauce.
Creamy pesto sauce with lemon
In the same skillet, melt the butter and then add in the remaining sauce ingredients – half and half, lemon zest, pesto, salt, and pepper.
Bring to a simmer and then it’s time to combine everything. Add the pasta and spinach to the sauce, combining with freshly grated parmesan. Stir in the chicken sausage to warm and enjoy!
Can I Use Gluten-Free Pasta?
Most definitely. I do this all the time to make a chicken sausage pasta we all enjoy without me having to cook separate dishes. It’s all about using a great GF pasta brand. I absolutely love Rummo gluten-free brand because the noodles have an authentic texture that is never mushy. They don’t make a fettuccine, but swapping out spaghetti works just as good!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Shortcut Chicken Sausage Pesto Pasta with Spinach
Ingredients
- 12 ounces (340.2 g) dried fettuccine, regular or gluten free
- 8 ounce (226.8 g) bag fresh spinach
- ½ tablespoon (0.5 tablespoon) olive oil
- 12 ounce (340.2 g) chicken spinach sausage, sliced into 1″ medallions
- 2 tablespoons (2 tablespoons) butter
- ¾ cup (181.5 g) half and half
- zest of 1 lemon
- pinch ground nutmeg
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (62 g) prepared pesto
- ¾ cup (75 g) freshly grated parmesan cheese
- fresh ground pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook as label directs for "al dente." Just before pasta is done cooking, remove about ½ cup of pasta water and set aside. Add the spinach, give a brief stir to wilt, and drain pasta with spinach.12 ounces dried fettuccine, 8 ounce bag fresh spinach
- While pasta is boiling, heat the olive oil in a large deep skillet over medium high heat. Once it's hot, add the chicken sausage medallions and sauté for 5 minutes, or until golden brown on each side. Remove sausage to a plate. Cover with foil to keep warm.½ tablespoon olive oil, 12 ounce chicken spinach sausage
- Lower the temperature of skillet to medium low and melt the butter. Add the half and half, lemon zest, nutmeg, salt, and pesto. Bring the liquid to a simmer and add drained pasta with spinach. Add the parmesan and use tongs to toss and coat pasta in sauce. Season with more salt and pepper, if desired.2 tablespoons butter, ¾ cup half and half, zest of 1 lemon, pinch ground nutmeg, ½ teaspoon salt, ¼ cup prepared pesto, ¾ cup freshly grated parmesan cheese
- If you need to loosen the sauce to coat the pasta, stir in just enough pasta water until the sauce thins out. Stir in cooked sausage. Divide among plates and top with more parmesan and pepper, if desired.
Notes
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Easy to make and absolutely delicious. Made my own pesto with basil from the garden. This recipe is a keeper. Thank you.
Hi Janet,
Yum, homemade pesto is the best! I’m so glad you enjoyed the recipe. Thanks for taking the time to share.
Best,
Melissa