Creamy Mushroom & Chicken Sausage Florentine Pasta! This mushroom spinach pasta with chicken sausage will become a weekday crowd-pleaser! Bow tie pasta is tossed in a rich, cheesy sauce that comes together in minutes.
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Hands down, the top request I get whenever I poll the people about what kinds of recipes they want to see is, "Easy weeknight meals." {Preferably ones that the whole family will eat without complaint!}
I totally get it. That's why I'm excited to share this recipe for Creamy Mushroom & Chicken Sausage Florentine Pasta that checks all the boxes for a family friendly, satisfying meal that won't send mom or dad over the edge at the end of a long day.
Bow tie pasta is tossed with sautéed mushrooms, spinach and flavorful chicken sausage in a simple creamy Parmesan sauce in this crowd-pleasing dish!
Looking for more easy pasta recipes for weeknight dinners? Check out my Sausage & Broccoli Rabe Orecchiette Pasta , Pistachio Pesto Skillet Pasta with Caramelized Brussels Sprouts, creamy Avocado Pasta or these fun Pasta Cups!
This recipe can be made gluten-free, vegetarian or vegan. (See Variations & Substitutions section below.)
Jump to:
What is "Florentine"-style pasta?
Florentine-style anything, when it comes to cooking, means that a dish is prepared in the regional style of Florence, Italy. Generally speaking, recipes that have "Florentine" in the title contain spinach in some capacity, and you can find the term used fairly loosely in recipes where spinach is one of the main ingredients.
In authentic Florentine-style dishes, spinach is gently simmered in butter before being added to {or in some cases, piled underneath} other ingredients in the dish. Many times Florentine dishes also feature a creamy cheese sauce -- known as a "Mornay" sauce -- shredded cheese, and an "au gratin" finish. {You know, like the toasty breadcrumbs you find on top of homemade mac and cheese. Swoon.}
In this dish, I skip the "simmering in butter" requirement for a real Florentine dish, so I guess that makes it more "Faux-rentine", but I think you'll agree that it's still delicious!
Ingredients
The key to easy weeknight meals? Easy, accessible ingredients {and minimal steps in the prep process, if I'm being completely honest}. This particular mushroom spinach pasta with chicken sausage requires some fridge and pantry basics that, together, create a mouthwatering dish.
You'll need:
- Farfalle {bowtie} pasta -- or your favorite pasta shape
- Olive oil {or butter... see description of Florentine below!}
- Sausage. I used al fresco Pasta Night Mild Italian Style Chicken Sausage, but you can also use regular pork sausage or even vegan sausage for a meatless version.
- Mushrooms
- Garlic
- Fresh baby spinach
- Half & Half
- Grated Parmesan cheese {or your cheese of choice}
Instructions
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken sausage and cook until browned lightly, about 3-4 minutes. When the chicken sausage is browned, remove from the skillet and set aside on a plate.
Meanwhile, heat a large pot of water seasoned with salt. Bring to a boil. Cook pasta according to package directions, about 11-12 minutes. Drain and set aside.
Tip: This type of pot is perfect for making and draining pasta easily!
Add the mushrooms to the skillet and season with a pinch of salt, stirring until they begin to release their liquid.
Stir in minced garlic. Cook the mushrooms until most of the liquid has evaporated and they're lightly browned, about 5-7 minutes.
Pour half and half over the mushrooms and stir. Add spinach to the skillet and toss until just beginning to wilt.
Sprinkle in cheeses and stir until they're melted and have formed a sauce. {You can thin it out a bit with pasta water if needed.}
Add cooked pasta to the sausage and mushroom mixture and toss to coat pasta and distribute ingredients evenly.
Serve hot with an extra sprinkle of Parmesan cheese over top if desired.
FAQ's
Packaged chicken sausage may be grilled, baked or cooked on the stovetop. Though it is already pre-cooked, it should be heated to at least 165°F regardless of cooking method.
Grill: Simply place on the grill or grill pan, turning half way through cooking.
Skillet: Add a tablespoon of olive oil to a hot skillet and cook chicken sausage, whole or sliced until golden brown.
Oven: Place chicken sausage on a foil-lined baking pan and roast at 400°F until heated through.
Microwave: Place chicken sausage on a plate and microwave for 30-40 seconds or until heated through.
Yes. Simply cool the pasta completely, then place in a freezer-safe container and freeze for up to 3 months. To reheat, place in a skillet with a few tablespoons of half and half or milk and stir until thawed and hot, or heat in microwave.
Florentine usually refers to a recipe that contains spinach. See the longer definition of Florentine in the section above.
Substitutions & Variations
It goes without saying, but I'm going to go ahead and say it anyway: Most recipes {especially mine since we live in an omnivorous/pescatarian household} are highly adaptable! Try these variations on :
- Add your favorite veggies. Zucchini and even fire-roasted tomatoes would go great here.
- Try other cheeses such as smoked mozzarella or gouda.
- Make this with chicken or shrimp instead. (Pressed for time? Chop a store-bought rotisserie chicken and add it to the mix for a protein option with minimal prep.)
Diet-Specific Substitutions
- Need a gluten-free version? Replace the farfalle for your favorite gluten-free pasta in any shape! We normally buy brown rice noodles or even chickpea pasta for weekday meals since my husband has a bit of a gluten intolerance and prefers to eat gluten-free 90% of the time.
- Need to make this dairy free? Use your favorite creamy nut milk or even plain non-dairy creamer and vegan "cheese" in place of the dairy products among the ingredients.
- Have a combo household when it comes to meat? Prepare the chicken sausage in a separate pan and add it to the meat-eaters' portion just before serving!
Creamy Mushroom & Chicken Sausage Florentine Pasta
Ingredients
- 1 tablespoon olive oil
- 4 al fresco Pasta Night Mild Italian Style Chicken Sausage sliced
- 1 pound bow tie pasta {farfalle}
- 1 8 ounce package sliced mushrooms
- 1 pinch salt
- 2 cloves of garlic grated or minced
- ½ cup half and half
- 1 5 ounce package baby spinach
- ¼ cup grated Parmesan cheese
- ⅓ cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken sausage and cook until browned lightly, about 3-4 minutes.
- Meanwhile, heat a large pot of water seasoned with salt. Bring to a boil. Cook pasta according to package directions, about 11-12 minutes.
- When the chicken sausage is browned, remove from the skillet and set aside on a plate. Add the mushrooms to the skillet and season with a pinch of salt, stirring until they begin to release their liquid.
- Stir in minced garlic. Cook the mushrooms until most of the liquid has evaporated and they're lightly browned, about 5-7 minutes.
- Pour half and half over the mushrooms and stir. Add spinach to the skillet and toss until just beginning to wilt.
- Sprinkle in cheeses and stir until they're melted and have formed a sauce. {You can thin it out a bit with pasta water if needed.}
- Add cooked pasta to the sausage and mushroom mixture and toss to coat pasta and distribute ingredients evenly. Serve hot with an extra sprinkle of Parmesan cheese over top if desired.
Notes
- Add your favorite veggies. Zucchini and even fire-roasted tomatoes would go great here.
- Try other cheeses such as smoked mozzarella or gouda.
- Make this with chicken or shrimp instead. (Pressed for time? Chop a store-bought rotisserie chicken and add it to the mix for a protein option with minimal prep.)
- Gluten-Free: Use your favorite gluten-free pasta instead of regular.
- Vegetarian: Use plant-based sausage or seasoned tofu crumbles in place of chicken sausage.
- Vegan: Replace sausage, half and half and cheeses with plant-based options.
jane says
Yeah, this recipe didn't work. This needs a roux for the cheese sauce- you can't just throw cheese into a hot pan with pasta water. This literally became an inedible gloomy mess. The first step to this recipe should be "make a roux".
thekitchenprep says
Hi Jane, I'm sorry to hear it didn't work out for you! This worked perfectly for me without a roux (you can see in the pictures that it isn't a cheesy mess) and I've gotten a lot of great reviews on Pinterest for this recipe. I'm wondering if it could have been the type or brand of cheese you used? Sometimes those variables can make or break a recipe. I hope you try it again your way or are able to salvage this one! Thanks for letting me know how it went for you.