Chicken, Sausage and Zucchini Pasta Recipe -
Chicken, Sausage and Zucchini Pasta Recipe
  • READY IN 40 mins

Chicken, Sausage and Zucchini Pasta

Recipe by  

"I just threw this together one night, and we all loved it! Quick and easy! Feel free to experiment with various types of pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  2. Meanwhile, in a large Dutch oven cook sliced Italian sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green bell pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp.
  3. Toss cooked pasta with sauce. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2003

Excellent! I wouldn't change a thing! The only thing I did differently was to cook the sausage and chicken up separately, then cut it up. I then cooked the onion/green pepper mixture in a large pot in a small amount of oil. Once that was done, I added the cut up meat and the rest of the ingredients and simmered on low for approximately 30 - 40 mins. I then cooked the pasta and dished it up seperately then spooned the sauce mixture over top, instead of mixing it all together. Awesome recipe, Mary! Thanks!

Most Helpful Critical Review
Sep 22, 2010

I liked this recipe....I really did. Just didnt love it. I dont see the need for two meats unless you happen to have some leftover chicken from the night before because it still tastes like a marinara pasta dish...The italian sausage will dominate any chicken flavor. Plus - why thaw two kinds of meat when one will suffice?? However - I had a ton of zuchini from my garden this year and I'm glad I tried this. Would make again and use one (or the other) meat. Thanks Mary

Aug 08, 2003

Definitely kid-friendly (except for the zucchini.) Lots of chopping, but it's worth it for a great mid-week meal. Makes tons of leftovers especially if you add extra ingredients (such as 3 half chicken breasts 0 then you don't have to freeze one), the whole pound of sausage, and the entire jar of spaghetti sauce! One problem: slicing raw sausage is difficult and the sausage oozes out of the casing. The bits get burned when browning. I recommend browning them whole and then slicing them. Also, I recommend cooking the onion and pepper mixture uncovered so the meat doesn't steam. I will definitely make this again with some changes in preparation! Thanks, Mary!

Sep 22, 2004

My husband is a very picky eater. Wasn't sure if he would like this. He called it very addicting after his second helping. I made a few changes to the recipe, added fresh mushrooms, more garlic, used chilli ready tomatoes, added one Tablespoon of sugar, and left out the green peppers (yuk!) This recipe is a winner!

Aug 08, 2003

This was very good....I did make some changes for my family's taste. I did not use the zucchini or green pepper and I used some fresh sliced mushrooms instead of canned and a little more garlic. I also followed the advice of another reader and cooked the sausages whole and then sliced them, I may do that next time with the chicken as well. I used only one jar(26 oz)of sauce, which was plenty. When serving, I tossed about 1/2 of the sausage/chicken mixture with the pasta and served the remaining mixture on the side. With a loaf of italian bread and a salad and some parmesan cheese, this was a very nice meal. My family loved it. Thank you for sharing, Linda.

Sep 10, 2011

I was running low on groceries and did not feel like going to the market. I searched with what ingredients I had and BAM, an amazing quick dinner. I keep frozen green peppers and onions in my freezer, so it kept the prep time down. I added fresh garlic and a can of mushrooms. I also used whole grain pasta. Thanks for this awesome recipe!

Nov 09, 2004

I found this recipe because the only vegetable in the fridge was zucchini! I followed the recipe with these exceptions; no green pepper, no sausage, no can of mushrooms. I used 3 chicken breasts. It was a surprisingly light meal. We were full but not stuffed. I think the lightness was due to the can of tomatoes mixed with the sauce. Refreshing hot meal!

Jul 12, 2004

really good! used spinach in place of zucchini and had turkey italian sausage on hand.


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  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 74.2 g
  • 24%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 1025 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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