Creamy Chicken Sausage and Spinach Over Pasta

While in quarantine during this crazy time, I’ve enjoyed clearing out some of my freezer staples to make a new dish. Today I took out two different kinds of Premio chicken sausage (Sweet Italian & Hot and Spicy) and a block of frozen spinach and made this delicious meal!


2 packages Premio chicken sausage (any kind will do)

2 tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

3 cups chicken stock or broth (I actually used Better Than Bouillon chicken base and water — so good!)

10 oz frozen spinach

1/2 tsp crushed red pepper flakes

1 lb pasta of choice

1 tbsp butter

3/4 cup parmesan cheese

Salt and fresh ground black pepper, to taste


  1. Cut up your chicken sausage into 1/2 inch slices.
  2. Heat a dutch oven or large skillet and add olive oil. Add in chicken sausage and brown fully for about 5 minutes.
  3. Next, add in diced onions and saute for about 3 minutes. Then add in garlic for another 30 seconds to 1 minute, stirring frequently to avoid burning.
  4. Add in chicken broth and bring to a slow boil.
  5. Add in frozen spinach and mix into the pot.
  6. Add in crushed red pepper, to taste (if you don’t like it too spicy, don’t add).
  7. Add in pasta and cook in the boiling broth mixture for about 10-12 minutes, or until cooked to your liking. Leave the lid off the pot so some of the liquid can evaporate to thicken the sauce. (Add a little more broth if the noodles are not all slightly covered with liquid). Stir frequently to ensure even cooking of the noodles.
  8. Once pasta is done, turn off the heat. Add in parmesan cheese and butter and mix well. Add a little salt and ground black pepper, to taste.
  9. Serve and sprinkle with some more parmesan cheese!

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