Creamy Chicken Sausage and Bell Pepper Pasta with Lemon

This creamy chicken sausage pasta brings together the best of Italian flavors with a modern twist. Tender gluten-free fusilli is tossed in a rich, velvety sauce made with cream cheese, sour cream and Parmesan, then studded with crispy chicken sausage and sweet sautéed bell pepper. A squeeze of fresh lemon brightens every bite.

Perfect for a busy weeknight, this dish comes together in under 30 minutes and delivers restaurant-quality taste. The combination of savory sausage, tangy sauce and al dente pasta is sure to become a family favorite.

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Ingredients

ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

0.5 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
3. Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.
4. Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Add half the crushed tomatoes (all for 4 servings) to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water and 1 TBSP butter until thoroughly combined. (For 4, use ⅓ cup reserved pasta cooking water and 2 TBSP butter.) Season with salt, pepper and lemon zest to taste. Add drained fusilli and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan and a pinch of chili flakes if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute with any pasta you prefer. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese, sour cream and Parmesan alternatives, but the texture and flavor may vary.

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 water or milk.