This easy penne with spinach and chicken sausage recipe is a satisfying dinner that comes together in about 30 minutes, with approximately 10 minutes of prep and 20 minutes of cooking. It makes 4–6 servings from one pound of penne, Italian-style chicken sausage, frozen spinach, diced tomatoes, chicken broth, white wine, and Asiago cheese.
Every forkful combines chewy al dente pasta, savory browned sausage, tender spinach, juicy tomatoes, and a lightly reduced sauce with a gentle kick from crushed red pepper. The Asiago melts into the warm pasta for a sharp, nutty finish, making this a comforting meal for busy weeknights without requiring a complicated cream sauce.
Jump to RecipeWhy You’ll Love This Recipe
This chicken sausage penne is the kind of dinner that feels generous and homemade while fitting comfortably into a busy evening. The pasta cooks in about 10 minutes, and the sauce comes together in the same window, so the entire meal is ready in about 30 minutes.
Chicken sausage supplies plenty of savory flavor without requiring a long braise. White wine and chicken broth create a flavorful cooking liquid, while diced tomatoes bring brightness and a little texture to every bite.
Spinach adds color and a tender vegetable component, and Asiago cheese gives the finished pasta a salty, nutty note. If you enjoy cozy family dinners, you may also like our simple chicken pot pie for another comforting option.
Ingredients You’ll Need
The ingredient list is focused and practical, with items that work together rather than competing for attention. Use Italian-style chicken sausage for the best balance of herbs and savory flavor.
- Penne: One pound provides the sturdy, ridged shape needed to hold the tomato and wine sauce.
- Chicken sausage: Remove the casings so the sausage can brown in small, flavorful pieces.
- Aromatics and spice: One minced garlic clove and one-half teaspoon of dried crushed red pepper flakes add fragrance and gentle heat.
- White wine, broth, and tomatoes: These ingredients form the light, savory sauce that coats the pasta.
- Spinach: A 10-ounce package of frozen chopped spinach is convenient and easy to keep on hand.
- Cheese: One-half cup of grated Asiago adds the finishing savory flavor.
Because the sauce has a reduced-sodium chicken broth but also includes sausage and cheese, taste before adding more salt. The listed one-half teaspoon provides the recipe’s intended seasoning, while freshly ground black pepper rounds it out.
For another hearty sausage-centered dinner, keep our cheesy sausage tater tot casserole in your meal-planning rotation.
How to Make It Step-by-Step
Step 1: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, usually about 10 minutes, then drain it well.
Step 2: While the pasta cooks, place a large skillet over medium-high heat and add the olive oil. Add the chicken sausage with the casings removed, breaking it into small pieces as it cooks for about 5 minutes, until browned and cooked through.
Step 3: Add the minced garlic and crushed red pepper flakes to the browned sausage. Stir and cook for about 1 minute, watching closely because garlic can burn quickly in a hot skillet.
Step 4: Pour the dry white wine, reduced-sodium chicken broth, and diced tomatoes into the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, until the liquid is somewhat reduced.
Step 5: Stir in the thawed and well-drained spinach, salt, and freshly ground black pepper. Cook for about 2 minutes, just until the spinach is hot and evenly incorporated into the tomato mixture.
Step 6: Add the drained penne directly to the skillet. Toss the pasta with the sausage, spinach, and sauce until the penne is thoroughly coated and the ingredients are distributed throughout.
Step 7: Add the grated Asiago cheese to the skillet. Toss gently so the cheese clings to the warm pasta and blends with the remaining sauce.
Step 8: Serve the penne hot in bowls or on plates. The pasta is especially delicious right away, while the sauce is glossy and the Asiago is fragrant.
Chef Tips for the Best Pasta
The most important preparation detail is removing as much water as possible from the spinach. Thaw it completely, place it in a sieve or clean kitchen towel, and press or squeeze firmly until it feels almost dry; watery spinach can make the sauce thin.
Do not overcook the penne. Al dente pasta has enough structure to stand up to the skillet toss, and it will absorb some of the sauce after it is added.
Brown the sausage thoroughly before adding the liquids. Those browned bits provide depth, while breaking the meat into small pieces helps distribute its seasoning through the entire dish.
Keep the garlic moving for its short cooking time. One minute is enough to release its aroma without creating a bitter taste.
Choose a dry white wine that you would enjoy drinking, since its flavor remains part of the sauce. If you prefer a different chicken dinner with a sweet-savory profile, try this authentic chicken teriyaki recipe another night.
Easy Variations and Serving Ideas
Fresh baby spinach can replace frozen chopped spinach when that is what you have available. Use roughly 5–6 ounces and stir it into the skillet near the end, cooking until the leaves wilt.
Parmesan can be substituted for Asiago if needed. Asiago supplies the sharper, nuttier flavor associated with the published version, while Parmesan gives the dish a familiar salty finish.
Serve this pasta with a crisp green salad or warm crusty bread to catch the remaining sauce. Since the skillet already contains pasta, protein, vegetables, and a flavorful sauce, the meal does not need many additional sides.
For a comforting soup course on a cooler evening, pair the meal with a small bowl of homemade cream of chicken soup. Keep portions modest so the pasta remains the star of dinner.
Storage and Reheating
Cool leftovers promptly and transfer them to a covered container. Refrigerate them and enjoy them as a ready-made lunch or dinner, keeping in mind that the pasta will continue to absorb sauce as it rests.
Reheat gently in a skillet or microwave until hot, stirring occasionally so the sausage, spinach, and sauce warm evenly. If the pasta seems less saucy the next day, a small splash of broth can help loosen it before reheating.
For a party-friendly spinach idea, see our hot spinach and artichoke dip, which uses the same leafy green in a rich appetizer.
Easy Penne with Spinach and Chicken Sausage
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the penne until al dente, usually about 10 minutes, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage, break it into small pieces, and cook for about 5 minutes, until browned and cooked through.
- Add the minced garlic and dried crushed red pepper flakes to the skillet. Cook for about 1 minute, stirring frequently so the garlic becomes fragrant without burning.
- Pour in the white wine, chicken broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the liquid is somewhat reduced, about 5 minutes.
- Stir in the thawed, well-drained spinach, salt, and freshly ground black pepper. Cook for about 2 minutes, or until the spinach is hot.
- Add the drained penne to the skillet with the sausage and spinach mixture. Toss until every piece of pasta is coated with the sauce.
- Sprinkle the grated Asiago cheese over the pasta. Toss gently until the cheese is distributed through the hot penne.
- Serve the pasta hot while the sauce is glossy and the cheese is still fragrant. Spoon the penne into bowls and enjoy immediately.
Notes
Final Thoughts
Easy penne with spinach and chicken sausage is a dependable dinner for nights when you want bold flavor without a long ingredient list. The browned sausage, tangy tomatoes, reduced white wine, tender spinach, and grated Asiago create a balanced skillet sauce that clings beautifully to al dente penne.
Remember the two details that make the biggest difference: squeeze the thawed spinach very dry, and drain the pasta while it still has a firm bite. Toss everything together while hot, finish with Asiago, and serve this 4–6 serving dinner straight from the skillet.