Creamy Cavatappi with Chicken Sausage, Kale and Lemon

There’s something about a bowl of pasta that just hits the spot-it’s quick, carb-loaded and endlessly comforting. This creamy cavatappi with chicken sausage and kale takes it to the next level. Sweet Italian chicken sausage, tender kale and a luscious lemon-Parmesan cream sauce coat every twist of cavatappi for a dinner that feels indulgent but comes together in no time.

Perfect for busy weeknights, this dish uses simple ingredients to create big flavor. The cream sauce is brightened with fresh lemon and enriched with Parmesan, while the kale adds a touch of green and a subtle garlicky kick. Ready to dig in? Let’s cook!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the kale to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Season with salt and pepper.
5. Reduce heat to low. Stir in the cream sauce base, chicken stock concentrate and sour cream. Add the cooked sausage back to the skillet. Squeeze the juice of half the lemon into the sauce and stir to combine.
6. Add the drained cavatappi to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
7. Remove from heat. Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
8. Serve immediately, garnished with extra Parmesan and a lemon wedge if you like.

Recipe Tips

FAQ

Can I use regular Italian sausage instead of chicken sausage?

Yes, you can substitute with pork or turkey Italian sausage. Just adjust cooking time as needed.

Can I make this dish dairy-free?

You can try using dairy-free sour cream, Parmesan alternative and butter substitute. The sauce may have a different consistency.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.