Italian Chicken Sausage Spaghetti with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This recipe takes classic spaghetti bolognese to the next level with juicy Italian chicken sausage, tender broiled zucchini and a creamy tomato sauce. The addition of sour cream and Parmesan gives it a rich, velvety finish that coats every strand of spaghetti.

Perfect for busy weeknights, this dish comes together in just 35 minutes using simple ingredients. The chicken sausage is seasoned with Italian herbs and the zucchini adds a fresh, slightly charred flavor from the broiler. It’s a complete meal that will please the whole family.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and 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 and season with half the Italian Seasoning, salt and pepper. Broil on top rack 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 chicken 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 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 1 TBSP butter into pan with sauce. Add spaghetti and zucchini; toss to coat. 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 between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use regular chicken sausage instead of Italian chicken sausage?

Yes, you can use any ground chicken or chicken sausage. Just add extra Italian seasoning to boost the flavor.

Can I substitute the sour cream?

You can use heavy cream or even cream cheese for a similar creamy texture. Adjust seasoning as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.