Chicken Sausage and Broccoli Pasta

Chicken Sausage and Broccoli Pasta

One of our family’s favorite weeknight dinners, this Chicken Sausage and Broccoli Pasta is a crowd pleaser and made with simple but delicious ingredients. 

Chicken Sausage and Broccoli Pasta

Chicken Sausage and Broccoli Pasta

This pasta recipe is in weekly rotation at our house. It’s one of those meals that is universally enjoyed by both adults and kids. And since Luca rarely ever eats meat, I love that he’ll gobble up a big bowl of this (and it has broccoli in it!) I love that you can see the broccoli, because it’s important that kids see the vegetables they’re being offered and eating, not just hidden into their foods (but there is a time and place for that, too!)

Chicken Sausage and Broccoli Pasta

While you could totally use regular wheat pasta here, I love using chickpea pasta, as another way to squeeze in nutrients, because, why not? Luca gets plenty of wheat in his diet, so when we make pasta at home, I like to have a ‘bigger bang for the buck.’ We love Banza Rotini, but use whatever brands work for your family – or just sub in ‘regular’ pasta.

The secret here is using a flavorful chicken sausage – I love Premio brand chicken sausage, or you could buy some ground chicken sausage meat if you can find it at your local grocery store. Whole Foods’ butcher section has some great sweet Italian chicken sausage links that I often buy for this recipe, too.

Chicken Sausage and Broccoli Pasta

Chickpea pasta tends to not save very well in the fridge, so this isn’t exactly a meal prep friendly recipe, BUT you can definitely prep all of the ingredients beforehand (the chicken sausage and broccoli) so that when you go to make it for a meal, all you need to do is cook the pasta and toss everything together!

If you’re dairy free, you totally don’t have to use Parmesan cheese – sometimes we go without it, too. It’s still a crowd pleaser! And I love serving this to Luca in our Happy Bowl.

Serves 4 adult portions

Chicken Sausage and Broccoli Pasta

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 tablespoon extra virgin olive oil
  • 4 chicken sausage links, decased
  • 3 cups broccoli florets
  • 1 box chickpea or legume rotini pasta (I like Banza)
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ½ cup grated Parmesan cheese
  • salt and pepper, to taste (go lightly on salt or omit for kids under 1)
  • for adults: red pepper flakes


  1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and crumble with a wooden spoon and let cook until browned and no longer pink on the inside, about 10 minutes, breaking up as you go along. Transfer to a large mixing bowl.
  2. Meanwhile, place the broccoli in a steamer basket and steam until fork tender. Transfer to a cutting board and chop very well. Add to the bowl with the chicken sausage.
  3. Fill a large saucepot 2/3 the way full with water and bring to a boil. Once boiling, add the pasta and cook according to the package directions (if you’re using Banza, I like to cook for 8-9 minutes.)
  4. While the pasta cooks, set a colander over a large bowl, so that when you drain the pasta, the bowl underneath catches the pasta water.
  5. Drain the pasta and add to the bowl with the sausage and broccoli, along with about 3/4 cups of the pasta water, garlic powder, oregano, Parmesan (if using), salt (go lightly), and pepper. Toss well to combine. If dry, add more pasta water by the tablespoon.
  6. Serve. I recommend adding red pepper flakes and extra salt onto the adults’ pasta bowls for optimal flavor!

chicken sausage and broccoli pasta

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.