Healthy Chicken Sausage Pesto Pasta

A healthy weeknight meal that’s ready in minutes. This high-protein chicken sausage pesto pasta will keep you full and satisfied.

One question I get asked a lot is how I actually cook what I buy and resist takeout temptation. And I understand why!

Making dinner at home is less expensive and generally more nutritious… But I get super tired and lazy on busy weeknights, too! The only way I’m able to consistently cook at home is because I make my healthy meals incredibly easy to prepare.

This healthy chicken sausage pesto pasta is no exception. It requires almost no chopping, it’s made mostly in one pan, and it’s super lazy girl friendly. And most importantly, it actually tastes good.

Learn how to make this quick high protein dinner!

Why you’ll love it

High protein: You’re getting over 35 grams of protein per serving to keep you full.

High fiber: This recipe uses lentil pasta that’s loaded with heart-healthy fiber.

Easy: This is definitely a low effort meal with minimal ingredients and cooking required.

Super yummy: You won’t even be think about takeout with this delicious pasta in front of you.

Great for leftovers: Save time in the kitchen with this big batch of pasta you can enjoy for days.

Ingredients

You’ll need eight simple ingredients to make this pesto pasta with chicken sausage:

• Lentil or chickpea pasta — I prefer these options over regular pasta for the extra protein and fiber
• Olive oil
• Chicken sausage — you can use whatever flavor you like
• Cherry tomatoes — these break down into the tastiest sauce
• Chicken broth
• Pesto — use store bought to make your life easier
• Grated parmesan — use pre-grated to save time
• Red pepper flakes — optional, but absolutely delicious in this

Step-by-step instructions

Cook your pasta according to package directions and strain.

Heat a large saucepan to medium heat with olive oil.

Add sausage to the pan and cook 2-3 minutes per side until golden brown.

Add cherry tomatoes and chicken broth.

Cook covered for about 10 minutes, stirring occasionally or until cherry tomatoes are blistered and broken down. Press tomatoes with your spatula if needed to break them down faster.

Cook an additional 5 minutes uncovered until some liquid has reduced.

Add pesto, cooked pasta, red pepper flakes, and Parmesan. Stir until pasta is coated.

Add pasta to bowls and top with additional Parmesan and chili flakes.

Tips and tricks

• Slice chicken sausage in uniform coins
• Be careful not to overcook lentil or chickpea pasta because it can get mushy
• Make sure chicken sausage is thoroughly browned before adding broth and tomatoes
• Use your spatula to help break down the cherry tomatoes

Why use lentil or chickpea pasta?

Listen, regular pasta can absolutely fit into a balanced and healthy diet!

But as a dietitian, my goal is for your to get maximum nutrition with as little effort as possible. Using lentil and chickpea pasta means you’re getting a lot more protein and fiber without any more work. That’s why I love it!

If you can’t find either, feel free to use whole wheat pasta. It’s a bit more budget-friendly, too.

Storage instructions

If you want to save some chicken sausage pesto pasta for later (or use this recipe for meal prep), follow these simple instructions.

Add pasta to single-serve food containers with fitted lids. Allow the pasta to fully cool before topping with lids and placing in the fridge.

This recipe will stay good in the fridge for up to 4 days if stored properly.

Frequently asked questions