One-Pan Chicken Sausage Bolognese with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This chicken sausage bolognese is quick, comforting and packed with flavor. Juicy Italian chicken sausage, tender broiled zucchini and a rich tomato sauce come together with twirly spaghetti for a meal that feels indulgent but is surprisingly simple to make.

Perfect for busy weeknights, this dish delivers high protein and bold taste without the fuss. A sprinkle of Parmesan and a touch of sour cream add richness, making every bite irresistible. Ready to twirl? Let’s cook!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
2. Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. While pasta cooks, stir crushed tomatoes, stock concentrate and 1 tsp sugar into pan with sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
6. Stir sour cream and ½ TBSP butter into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. If your pan isn’t large enough, carefully pour everything back into empty pasta pot. If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated. Taste and season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

Is there a substitute for sour cream?

You can use plain Greek yogurt or heavy cream for a similar creamy texture.