Chicken & Apple Sausage Pasta with Butternut Squash! Butternut squash, apple chicken sausage and rigatoni pasta are tossed together in this easy, cheesy dish for a satisfying weeknight dinner that comes together in no time at all. This 5 ingredient chicken sausage pasta recipe will quickly become a fall favorite!
Would you believe me if I told you that you that you can have a warm and comforting meal for fall or winter hosting (or weeknight dinner) on the table in less than an hour? What if I said it only contains 5 ingredients?
No, it’s not a trick, it’s my easy Chicken & Apple Sausage Pasta with Butternut Squash. It’s got all the coziness of a comfort food meal, and half the effort.
Perfectly al dente rigatoni pasta is tossed with caramelized, roasted butternut squash and savory-sweet apple chicken sausage, creating that irresistible balance of comfort and flavor that hits all the right notes. A sprinkle of cheese and splash of half & half creates a creamy sauce that brings it all together.
Ingredients
This recipe only calls for FIVE ingredients! Here are the details:
- Butternut Squash. A favorite autumn ingredient! In this recipe, I use diced, frozen butternut squash to make prep quick & easy.
- Chicken Apple Sausage. Any pre-cooked chicken sausage will work, but this one has a flavor profile that works great with the fall flavors.
- Rigatoni Pasta. The large, hollow tube of rigatoni makes it ideal for capturing sauces & tasty bits. See below for other types of pasta that would work well in this recipe.
- Half & Half. Adding just a half cup will help create a creamy sauce and add moisture to the dish.
- Italian Cheese Blend. A little extra salt and richness comes from using a cheese blend.
Instructions
You will love how simple this pasta is to whip up! Here’s how I do it:
First, roast the butternut squash. (Be sure to see my expert, TIME-SAVING tips below if you really want to make the process speedy.)
While the butternut squash is cooking, make the pasta according to the package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat and add the chicken apple sausage. Continue to stir until the sausage is nicely browned — those brown bits add a ton of flavor!
Reduce heat to medium-low. Add the cooked, drained butternut squash and rigatoni to the pan and give it a good stir to combine. (You may want to save about 1/2 cup of pasta water. This can help create a velvety sauce if you have any trouble with it coming together.)
Add half and half and cheese; this will create the sauce for your pasta. I didn’t have any issues with the sauce not saucing, but as I mentioned above, adding a bit of leftover pasta water can help bring it together and create the creamy texture you’re looking for. Continue to stir until all the pasta is coated.
Sprinkle extra cheese on top before serving if you’d like!
Expert Tips
You can use any type of butternut squash in this dish: Fresh squash broken down and cut into small chunks, pre-cut pieces found in the produce aisle that are ready for cooking, or even frozen butternut squash.
I opted for frozen to keep this dish simple — butternut squash is one of the only veggies I always buy prepared so that I don’t have to deal with peeling the tough skin and slicing through the hard flesh. {I’ve almost lost a finger or two more than once, and I don’t care to re-live those moments!}
How to Cook Butternut Squash
To cook frozen butternut squash, you can simply line a sheet pan with foil, toss it with a bit of olive oil and salt and roast at 425 degrees for 20-25 minutes depending on how large the pieces are. (If you don’t like the idea of turning on the oven, you can also prepare the squash on the stovetop in a large skillet.)
Add 1 tablespoon of olive oil to the skillet and cook the frozen butternut squash until it’s heated through and browned it parts. I prefer roasting because I think those brown bits impart a lot of flavor to the dish, but on a busy weeknight, do what works best for you!
Best Pasta for This Recipe
As I mentioned above, rigatoni is a great pasta to use if you want a large pasta shape that will hold on to lots of sauce or ingredients in those hollow tubes. The brand I purchased took about 15 minutes to cook to al dente, but make sure to check the packaging of your rigatoni as cook times may vary.
If you can’t find or don’t like rigatoni, you can use any pasta shape in this dish! Penne is another good option, but you can also use a long pasta shape like spaghetti or linguine, or even a short shape like farfalle or rotini. Cavatappi, the corkscrew-like pasta shape I use in this mouthwatering Creamy Pumpkin Mac & Cheese (which is another fabulous fall entertaining recipe!) is also a solid choice!
Feel free to sub in gluten-free pasta if that’s your preference, or swap out a hearty grain like farro for something a little different.
Substitutions & Variations
Feel free to make these substitutions for your preferences and different dietary needs:
- Make it vegan: Use a vegan sausage in place of the chicken sausage. Swap out plain, unsweetened non-dairy creamer in place of the half and half. Use vegan “cheese” shreds or a few tablespoons of nutritional yeast in place of the cheese.
- Make it gluten-free: Use your favorite gluten-free pasta in place of regular rigatoni.
- Other Variations:
- Add some greens! Sauteed spinach or roasted vegetables such as zucchini, onions, Brussels sprouts or broccoli are all good choices.
- Use ground sausage or chicken or pork sausage links in different flavor varieties.
- Use your favorite jarred cream sauce instead of half & half and cheese.
FAQ’s
What’s the best substitute for half & half?
Milk works well for a lighter sauce. For a richer, more indulgent version, you can use heavy cream. Just keep the heat low so the sauce stays smooth.
How do I keep the sauce from getting too thick?
If the sauce tightens up, add a splash of pasta water, milk, or half & half while tossing everything together. This helps create a silky, glossy finish.
Is this recipe freezer-friendly?
This dish is best enjoyed fresh. The creamy sauce can change texture once frozen and reheated. If you want to prep ahead, freeze just the roasted squash and cooked sausage, then assemble fresh.
Make Ahead
Roast the butternut squash and cook the sausage up to a day ahead. Store them separately in the fridge. When ready to serve, cook pasta and continue with the recipe as written.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of milk or half & half to loosen the sauce and restore its creamy texture. This dish is best enjoyed fresh, as the sauce can thicken as it sits.
Other Chicken Sausage Recipes
Looking for other easy weeknight meals using chicken sausage? Look no further! These are all amazing options that the whole family will enjoy:
- Tuscan Sheet Pan Chicken Sausage & Vegetables – This one pan meal can’t get much easier! Chicken sausage and veggies are tossed with a deliciously fragrant vinaigrette and baked to perfection in no time at all.
- Glazed Apple Sausage & Sweet Potato Kabobs – This one pan meal can’t get much easier! Chicken sausage and veggies are tossed with a deliciously fragrant vinaigrette and baked to perfection in no time at all.
- Creamy Mushroom & Chicken Sausage Florentine Pasta – A perfect weekday meal, bow tie pasta is tossed in a rich, cheesy sauce with browned chicken sausage, sauteed mushrooms and spinach.
- Cuban-Inspired Sausage & Rice Skillet – This slightly modernized take on a classic Cuban comfort food is the type of meal that becomes a staple when you’re looking for easy weeknight dinner ideas! It’s a one skillet meal that will appear on the menu again and again.
Serve It In Style
For effortless entertaining, transfer the finished rigatoni to a wide, shallow serving bowl and finish with a light sprinkle of extra shredded cheese or freshly grated Parmesan. Serve it family-style with a simple green salad dressed in a bright vinaigrette and warm, crusty bread for the table.
If you want to elevate it just a touch more, a few fresh thyme leaves or cracked black pepper on top add polish without extra work—perfect for hosting with ease.
Chicken & Apple Sausage Pasta with Butternut Squash
