Here’s a hearty recipe that combines broccoli, pasta, and Italian-style chicken sausage for a satisfying dinner. Not only is it easy to prepare, but it’s quick too, thanks to the pre-cooked chicken sausage!
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By the way, if you’re more of a video person, check out the video below as well.
Recipe Summary
To make this recipe, I get the pasta going first. Then I cook up the broccoli and the Italian chicken sausage in a pan along with some olive oil and garlic. Toss in the cooked pasta and season as you like. It’s seriously that easy!
Ingredients
- Pasta. I like to use penne because it’s easier to grab the broccoli, sausage and pasta all in one bite on the fork. But really, any pasta will probably work.
- Extra virgin olive oil.
- Garlic. I like to dice mine real fine, but you can also slice the garlic in thin slices.
- Broccoli. You can use fresh (as shown in my video), or you can use frozen broccoli florets.
- Italian-style Italian sausage. I buy these at Aldi. They are precooked and are sausage links. The Italian style ones are flavorful and I like them.
- Romano cheese. I use grated cheese. You can use Parmesan if that’s what you prefer.
- Salt and black pepper. This is optional and to taste.
- Red hot pepper flakes. Optional.
How to Make Broccoli with Pasta and Chicken Sausage
Step 1. Start by bringing a large pot of water to a boil and add the pasta. Cook according to package instructions. For my penne, it was about 10 minutes. Drain and set aside, but reserve 1/4 cup of pasta water for later.
PRO TIP: If you forget to reserve pasta water, then regular water will do. The pasta water will not dilute the dish as much if you end up needing it to loosen things up if the pasta is too dry.
Step 2. Meanwhile wash and trim the broccoli and cut them into small florets.
TIP: For some of the stalks, you can shave off the outer part and then dice them in small pieces. If using frozen broccoli, just proceed with next step.
Step 3. Heat olive oil over medium heat in a large frying or saute pan (I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan which I love!). You can also use a skillet, but make sure it’s big enough for the large quantity in this recipe.
Step 4. Add in the garlic and saute for about 3 minutes until fragrant.
Step 5. Add in the broccoli florets and a drop of water to get the broccoli cooking. Cover with a lid for about 10 minutes.
Step 6. Next, add in the sliced chicken sausage and cook for another 10 minutes. We don’t want the broccoli to become mushy.
PRO TIP: If you’re using regular chicken and it’s uncooked, then remove the broccoli and cook the chicken in the pan. Return the broccoli to the pan when the chicken is ready.
Step 7. When the pasta is done, drain and transfer it to the large frying pan and mix with the broccoli and chicken.
Step 8. Add in a dash of salt and black pepper (optional) and mix well until everything is heated through.
Step 9. Top with the grated Romano cheese and red pepper flakes for those who like some spice. Add any of the reserved pasta water if the pasta is too dry and could be loosened up a bit.
Recipe Video
Serving Ideas
I like to serve up this pasta recipe in one of my pasta bowls. I also make sure that extra Romano cheese is available to be used individually for those who prefer even more cheese added.
One of the nice things about this dish is that it already has a vegetable and protein in it! But you can also serve some of the following recipes along side it.
I think a nice cherry tomato caprese salad would go nicely with this recipe.
Enjoy a simple Italian green salad, that’s pretty basic. You don’t need too much in it to make it taste great.
I hope you enjoyed this recipe! Let me know in the comments below if you tried it or made any changes to make it your own!
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Recipe Card
I’ve also included more detailed step by step instructions with addition tips and images further down after this recipe card.
Pasta, Broccoli and Italian Chicken Sausage
Ingredients
- 3/4 lb penne pasta
- 2 heads broccoli cut into small florets or 16 oz. frozen florets
- 2 cloves garlic diced
- 3 tbsp extra virgin olive oil
- 4 Italian-style chicken sausage links pre-cooked and sliced or chopped.
- 1/4 cup grated Romano cheese
- dash red pepper flakes optional
- dash salt and black pepper optional
- 1/4 cup Pasta water reserved if needed later
Instructions
- Bring a large pot of water to a boil and add the pasta. Cook according to package instructions. Drain and set aside, but reserve 1/4 cup of pasta water for later.3/4 lb penne pasta
- Meanwhile wash and trim the broccoli and cut them into small florets.. TIP: For some of the stalks, you can shave off the outer part and then dice them in small pieces. If using frozen broccoli, just proceed with next step.2 heads broccoli cut into small florets
- Heat olive oil over medium heat in a large frying pan (I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan which I love!)3 tbsp extra virgin olive oil
- Add in the garlic and saute for about 3 minutes until fragrant2 cloves garlic diced
- Add in the broccoli and a drop of water to get the broccoli cooking. Cover with a lid for about 10 minutes.
- Add in the sliced chicken sausage and cook for another 10 minutes. We don't want the broccoli to become mushy.4 Italian-style chicken sausage links
- When the pasta is done, drain and transfer to the large frying pan and mix with the broccoli and chicken.1/4 cup Pasta water reserved
- Add in a dash of salt and pepper (optional) and mix well until everything is heated through.dash salt and black pepper
- Top with the grated Romano cheese and red pepper flakes for those who like some spice. Add any of the reserved pasta water if the pasta is too dry and could be loosened up a bit.dash red pepper flakes, 1/4 cup grated Romano cheese
Video
Notes
- You don’t have to use Italian-style chicken sausage, you can try regular chicken or even other types of chicken sausage links. There are lots of flavors you can try. These are the ones I tend to like the most.
- The reason for keeping the pasta water reserve is in case the pasta is too dry before serving. This can happen when the dish is on the stove too long. Using regular water dilutes the flavor so you want to use the pasta water instead.
- Use a saute or frying pan large enough to accommodate all the pasta when you transfer it over into the broccoli. I use my awesome 5.5qt Cuisinart pan which I love!).
- Add extra olive oil in at the end if you want.
- For recipe variations, side dish ideas and more, check out the rest of the post.
I added a cup of chicken broth and fresh and dried basil as well. I was only doing a half recipe for my husband and I and it was delicious! The broth kept it plenty moist and added even more flavor.
Hi Maria!
I’m so happy it turned out well for you – the chicken broth sounds delicious!!
Liz
Liz, I finally got around to roasting my garlic on the grill. Worked great & no more strong garlic odor in my old farmhouse. Love your recipes. Colly
Thanks Colly I’m so glad you like it! Hoping to use my grill this summer more too – especially for fish so it won’t smell up the house either!