When I want a meal that’s hearty, comforting, and guaranteed to satisfy everyone at the table, this Creamy Sausage and Chicken Rotini is my go-to. It’s rich without being heavy, packed with flavor, and comes together in under an hour with just one skillet and a pot of pasta.
This dish checks all the right boxes: tender rotini, golden-browned sausage and chicken, sweet bell peppers, and a garlic-Parmesan cream sauce that clings to every swirl of pasta. It’s the kind of dinner that feels like a hug—and it always disappears fast in my house.
Let me walk you through how I make it, and a few ways to tweak it depending on what you’ve got in your fridge or how spicy you like your food.
Why This Creamy Rotini Is a Regular on My Table
Here’s why this recipe works so well and why it’s earned a spot in my dinner rotation:
- It’s a true comfort food classic with rich, creamy sauce and hearty proteins.
- Bell peppers add a sweet crunch and a pop of color.
- Italian sausage brings in a bold, savory bite that complements the tender chicken perfectly.
- Rotini holds onto the sauce, making every bite flavorful and satisfying.
- The whole dish comes together in one skillet, plus your pasta pot—easy cleanup, full flavor.
Ingredients You’ll Need
For the Pasta:
- 1 lb rotini pasta
For the Protein & Veggies:
- 2 tbsp olive oil
- ½ lb sausage (Italian or your favorite variety), sliced
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
For the Cream Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
For Finishing:
- 2 tbsp fresh parsley, chopped (for garnish)
- Reserved pasta water, as needed
Step-by-Step: How I Make It
1. Cook the Pasta
I bring a large pot of salted water to a boil and cook the rotini until al dente. It usually takes 8–10 minutes. Before draining, I scoop out about a cup of the pasta water to thin the sauce later if needed. Then I drain the pasta and set it aside.
2. Brown the Sausage and Chicken
While the pasta cooks, I heat 1 tablespoon of olive oil in a large skillet over medium heat. I add the sliced sausage and cook until browned and crispy on both sides, about 4–5 minutes. Once done, I remove the sausage and set it aside.
In the same skillet, I add another tablespoon of oil and the chicken chunks. I season them with salt and pepper and cook for 6–8 minutes, turning occasionally until they’re golden and cooked through. I remove the chicken and set it aside with the sausage.
3. Make the Sauce
Without wiping out the skillet, I lower the heat a little and add the minced garlic. It only needs about 1 minute—just until it’s fragrant.
Then I toss in the sliced red and yellow bell peppers and cook for 3–4 minutes until just tender. They should still have a little bite to them.
I pour in the heavy cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom. I let the sauce simmer for 5 minutes to thicken slightly.
Next, I stir in the Parmesan cheese and red pepper flakes, then season the sauce with salt and black pepper to taste.
4. Combine Everything
Once the sauce is smooth and thickened, I add the drained rotini back into the skillet along with the cooked sausage and chicken. I toss everything together until it’s evenly coated in that creamy, garlicky sauce.
If the sauce feels too thick, I add a splash or two of the reserved pasta water until it reaches the perfect consistency.
5. Finish and Serve
Right before serving, I sprinkle chopped fresh parsley over the top for color and freshness. Then I spoon it into bowls while it’s still steaming and let everyone top theirs with extra Parmesan if they want (which they always do).
My Tips for Best Results
- Use rotini or any pasta with ridges—it helps catch all the sauce.
- Brown the sausage well for maximum flavor—you want those crispy edges.
- Don’t overcook the peppers—they should stay vibrant and a little crisp.
- Always reserve pasta water—it’s the secret to a perfectly silky sauce.
- Use freshly grated Parmesan if possible—it melts better than the pre-shredded kind.
Easy Variations
This recipe is super versatile. Here are a few ways I switch it up:
- Make it spicy: Use hot Italian sausage and extra red pepper flakes.
- Add greens: Toss in a handful of spinach or kale at the end to wilt in the sauce.
- Go smoky: Swap sausage for smoked kielbasa or andouille.
- Use a different protein: Try shrimp or rotisserie chicken if you’re in a pinch.
- Make it extra creamy: Stir in a few ounces of cream cheese along with the Parmesan.
What I Serve It With
Since this dish is rich and filling, I usually keep the sides simple:
- Garlic bread or a warm baguette to mop up the sauce
- A crisp green salad with a lemon vinaigrette
- Roasted broccoli or asparagus for a little veggie contrast
- A chilled glass of white wine—Pinot Grigio or Chardonnay pairs well
FAQs From My Kitchen
Q: Can I make this ahead of time?
Yes! It reheats beautifully. Just store in an airtight container and reheat gently with a splash of cream or broth to loosen the sauce.
Q: Can I freeze it?
I wouldn’t recommend freezing the whole dish, but you can prep the cooked chicken and sausage ahead and freeze those separately.
Q: Can I make it dairy-free?
You can use coconut cream in place of heavy cream and skip the Parmesan—or use a dairy-free substitute.
Q: What if I don’t have rotini?
No problem—penne, fusilli, or even farfalle will work great.
Final Thoughts
This Creamy Sausage and Chicken Rotini is the kind of dinner that brings people to the table fast. It’s flavorful, cozy, and full of textures and color. Whether it’s a chilly night or you’re feeding a hungry crowd, it’s one of those recipes that always satisfies.
If you give it a try, let me know what you think—or how you make it your own. I’ve made a dozen variations, and they’re all worth coming back to.
Comfort Food at Its Best: Creamy Chicken and Sausage Rotini with Bell Peppers and Garlic
Ingredients
- 1 tablespoon of olive oil
- 1 pound of chicken breast, diced
- 1 pound of Italian sausage, casing removed
- 1 bell pepper, sliced
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 8 ounces of rotini pasta
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and Italian sausage to the skillet, cooking until browned and cooked through, about 7-10 minutes.
- Add the sliced bell pepper and minced garlic, cooking for an additional 3-4 minutes until the pepper is tender.
- Stir in the chicken broth and bring to a simmer.
- Add the heavy cream and Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
- Meanwhile, cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
- Combine the cooked rotini with the sauce in the skillet, tossing to coat evenly.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
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