Chicken Sausage & Mushroom Penne

Updated: Jun 10

A tasty one pot dish that's carby and comforting, but not too heavy.

Servings: 4


  • 1 lb penne

  • 2 tbsp olive oil

  • 12 oz chicken sausage

  • 12 oz white mushrooms sliced

  • Black pepper

  • 1 medium onion

  • 3 garlic cloves

  • 1 cup low sodium chicken stock

  • 1/4 cup heavy cream (room temperature)

  • 1.5 cups grated Parmesan

  • 5 oz baby spinach

  • Parsley flakes


  1. Follow penne packaging directions to cook pasta until al dente and save 1/2 cup of pasta water to set aside

  2. Heat a large saute pan at medium high and drizzle a little olive oil in it

  3. Add chicken sausage to pan and cook for 2 - 3 minutes until golden brown. Transfer to cutting board to cut into slices that are 1/4" thick and set aside

  4. Add 1 tbsp olive oil and mushrooms to saute pan and cook for 3 minutes. Sprinkle salt and pepper over it. Then add onions and garlic and cook for 3 - 4 minutes. Pour chicken stock and heavy cream and let simmer for 5 - 7 minutes until the mix thickens

  5. Toss in chopped sausage, Parmesan, spinach and sprinkle parsley flakes

  6. Mix chicken sausage sauce to drained pasta and serve [Note: add additional pasta water if the sauce is too thick]