Description
How to make smoky garlic butter chicken and sausage pasta with tender chicken, crispy sausage, and aromatic herbs that brings comfort to any table.
Ingredients
Scale
Proteins
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 8 oz smoked sausage, sliced into rounds
Pasta & Base
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 tbsp unsalted butter
Aromatics
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 1 red bell pepper, diced
Seasonings & Flavor
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Finishing Touches
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining. The starchy water helps bind the sauce later.
- Sear Proteins: Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook 3-4 minutes until golden. Add chicken pieces, season with salt and pepper, cook 5-6 minutes until browned.
- Build Aromatics: Push proteins to one side of skillet. Add butter, garlic, and onion to empty space. Cook 2-3 minutes until fragrant and onion softens. Add bell pepper and cook 2 minutes more.
- Add Seasonings: Sprinkle smoked paprika, oregano, and red pepper flakes over everything. Stir to combine and cook 30 seconds until spices are fragrant. Don’t let garlic burn or it becomes bitter.
- Deglaze Pan: Pour in chicken broth and scrape up any browned bits from bottom of pan. Let simmer 2-3 minutes until slightly reduced. These browned bits add incredible depth of flavor.
- Finish Sauce: Stir in heavy cream and cooked pasta. Toss everything together, adding pasta water as needed for silky consistency. Remove from heat and stir in Parmesan cheese until melted.
- Garnish Serve: Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy for best texture and flavor.
Notes
- Don’t let the garlic burn or it will turn bitter and ruin the entire dish.
- Reserve pasta water before draining – it’s essential for creating the perfect sauce consistency.
- Chicken thighs can be substituted with breasts, but watch cooking time carefully to prevent drying.
- Store leftovers in refrigerator for up to 3 days and reheat gently with extra liquid.
- Smoked paprika is key to the flavor profile – regular paprika won’t give the same depth.
- Serve immediately while hot for the best creamy texture and optimal flavor experience.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g