Why you’ll love this recipe

• Chicken Sausage Spaghetti is hearty, healthy and filling.
• It’s a recipe that the whole family will enjoy.
• It’s ready in 30 minutes or less.
• The veggies in this recipe are 100% customizable.
• Try using your favorite marinara or white pasta sauce.
• You can make this recipe gluten-free by using gluten-free spaghetti or pasta.
• This recipe can easily be made vegan or plant-based with the use of plant-based sausage links.
• Try my healthy 20 minute lemon pasta.

Ingredients And Substitutions

These are the main ingredients and substitutions (if any) for this Chicken Sausage Spaghetti. Be sure to scroll down to the recipe card, at the bottom of this blog post, for the full list of ingredients and instructions.

I personally love the Jalapeño and Sun-dried tomato chicken sausage from Trader Joes. The mixture of the two in this dish is the perfect balance of spicy and sweet.

I love using spaghetti for this recipe, but feel free to use your favorite type of noodle instead. You can also make this recipe gluten-free with the use of gluten-free pasta such as chickpea pasta.

I use a simple tomato marinara sauce from Trader Joe’s. Feel free to use your favorite kind here.

The combination of zucchini, squash and red onion adds the perfect crunch and texture to this pasta dish. Feel free to use your favorite type of veggies instead.

If you’ve never added black olives to your pasta then you are really missing out! It adds to perfect amount of flavor and saltiness. If you aren’t an olive fan, feel free to leave them out.

Extra virgin olive oil and freshly minced garlic or garlic from the jar work great in adding flavor to the veggies.

Just a touch of pasta water adds a ton of flavor to the store-bought marinara sauce and helps bind the noodles to the sauce.

To finish it off, I love adding on a sprinkle of feta cheese for the perfectly balance of tanginess. Trust me!

Taste And Texture

This Chicken Sausage Spaghetti is hearty, flavorful and delicious. It’s the perfect balance of sweet and savory with the different flavors of chicken sausage. The feta cheese adds a tanginess that is really unmatched.

How To Make

ONE: Bring water to a rolling boil and add in a touch of salt. Then cook noodles al a dente (meaning, drain them right before they are almost done cooking).

TWO: While the pasta is cooking, add 1 tbsp of EVOO (extra virgin olive oil), to a pan and add in the minced garlic. Then, add in the red onion. Saute for about 3-5 minutes.

THREE: Next, add in the zucchini and squash and again, saute for an additional 5-7 minutes.

FOUR: When the veggies are done cooking, turn heat to low and add in the sliced black olives and marinara sauce.

FIVE: When pasta is done, drain and reserve 1/4 cup of pasta water.

SIX: Add in the marinara sauce mixture and pasta water to the noodles and mix until well combined. In the same pan, add in the sliced chicken sausage and cook for about 4-5 minutes or until golden brown and heated all the way through.

SEVEN: Add chicken sausage to the pasta and mix once more before serving.

EIGHT: Sprinkle with a touch of feta cheese and enjoy warm!

Tips And Tricks

Reserve pasta water for added flavor.

Cook spaghetti al a dente, meaning just a few minutes before the packaged time.

Use feta cheese and olives to really bring this dish to life.

How To Serve and Store

Serve this Chicken Sausage Spaghetti warm with a sprinkle of feta cheese on top.

Only add feta to the spaghetti that you’re enjoying at the time. Store serperately.

Store spaghetti in an airtight container in the fridge, and enjoy within 3-4 days.

Frequently Asked Questions

You may also like:

• creamy roasted red pepper pasta
• lemon pasta
• rigatoni tomato cream pasta
• sun-dried tomato coconut cream pasta
• quick and easy vegetarian pasta

If you make this Chicken Sausage Spaghetti, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!