Creamy Lemon Linguine with Chicken Sausage and Brussels Sprouts

If you’re craving a pasta dish that’s both comforting and a little bit special, this creamy lemon linguine with chicken sausage and Brussels sprouts is exactly what you need. The combination of al dente linguine, tender shredded Brussels sprouts and savory chicken sausage creates a hearty base, while a luscious lemon-Parmesan sauce brings everything together. A crunchy toasted panko topping adds the perfect finishing touch.

This recipe is designed for busy weeknights but feels like a treat. With just a handful of ingredients and about 30 minutes of active cooking, you can have a restaurant-quality meal on the table. The bright lemon and subtle heat from chili flakes balance the richness of the cream cheese and Parmesan, making every bite satisfying without being heavy.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 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. While waiting, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the Brussels sprouts, halve them lengthwise, then lay flat and thinly slice crosswise into shreds. Zest the lemon and then quarter it.
2. Once the water is boiling, add the linguine and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1½ cups of pasta cooking water, then drain the pasta. (Keep the empty pot handy for later.) Meanwhile, melt 1 tablespoon of butter in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden and toasted, about 2-3 minutes. Stir in the scallion whites and season with salt and pepper. Transfer the panko mixture to a small bowl and wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shredded Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until they are bright green and slightly softened, about 4-6 minutes. If desired, stir in a pinch of chili flakes and cook for 30 seconds more. Turn off the heat.
4. Return the pot used for the pasta to medium heat. Add the cheese roux concentrate and 1 cup of the reserved pasta cooking water. Whisk to combine and cook until slightly thickened, about 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until melted and smooth.
5. Add the drained linguine, cooked Brussels sprouts, garlic herb butter, Parmesan cheese, scallion greens, half of the lemon zest and a generous squeeze of lemon juice to the pot with the sauce. Cook, tossing everything together, until the butter has melted and the pasta is well coated in a creamy sauce, about 1 minute. If the sauce seems too thick, add more reserved pasta water a splash at a time. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
6. Divide the pasta among bowls. Top with the toasted panko mixture and the remaining lemon zest. Sprinkle with additional chili flakes if you like. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti or fettuccine works well. For short pasta, try penne or rigatoni.

How can I make this dish dairy-free?

Use dairy-free cream cheese, butter and Parmesan alternatives. The sauce may be slightly less creamy but still delicious.

Can I prepare this recipe in advance?

The pasta is best served fresh, but you can prep the Brussels sprouts and scallions ahead. Store the toasted panko separately to keep it crunchy.