Go Back
–+ servings

Chicken and Sausage Penne with Garlicky Cream Sauce

A quick and easy pasta dish that almost only uses 1 pan!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 624 kcal

Ingredients
  

  • 8 oz penne pasta
  • 8 oz boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 6 oz Italian sausage links, hot preferred
  • 1 tbsp butter unsalted
  • ½ whole red onion diced
  • 4 cloves garlic minced
  • 2 tbsp white flour
  • ½ c white wine dry, e.g. Chardonnay
  • 1 c chicken broth low sodium
  • 2 tsp Italian seasoning
  • ¼ tsp crushed red pepper or to taste
  • ½ c heavy cream
  • 2 tbsp Italian parsley chopped
  • 4 tbsp basil chiffonade
  • 2 tbsp sundried tomatoes
  • 2 tbsp Parmigiano Reggiano grated

Instructions
 

  • Bring a large pot of salted water to a boil (the water should taste like the ocean).
  • While water is getting to a boil, preheat a stainless steel or nonstick pan over medium heat. Season the chicken breast with salt, pepper, and garlic powder. When the pan is hot, add 1 tbsp olive oil and saute chicken on each side until done, about 8 minutes total. Set aside.
  • In the same pan, add the Italian sausage and brown on all sides, about 5 minutes total. Set aside with the chicken.
  • At this point, add the penne to the boiling water and cook according to the instructions on the box. When done, reserve about ½ c of the pasta water, drain pasta and set aside.
  • In the same pan, leave about 1 tbsp of fat in (add a bit more olive oil if needed), then add 1 tbsp of unsalted butter. Add the onion and garlic with a pinch of salt and sweat until translucent, about 5 minutes. Add the flour and whisk together to make a light roux, about 2 minutes. Add wine and whisk to combine, then add chickent stock, Italian seasoning, ½ tsp black pepper (no need to measure, eyeing it is fine here) and crushed red pepper and simmer until thickened, about 5 minutes. Add heavy cream, parsley, and basil and simmer for 2 more minutes. Taste and adjust salt and pepper as needed.
  • Add pasta, chicken, and sausage to the pan and stir/toss to combine. Divide pasta into 4 bowls and garnish with the sundried tomatoes and Parmigiano Reggiano. Serve immediately.

Nutrition

Calories: 624kcalCarbohydrates: 51gProtein: 29gFat: 31gSaturated Fat: 13gTrans Fat: 1gCholesterol: 111mgSodium: 662mgPotassium: 676mgFiber: 3gSugar: 3gVitamin A: 831IUVitamin C: 11mgCalcium: 113mgIron: 3mg
Keyword butter, chicken, garlic, penne, sausage
Tried this recipe?Let us know how it was!