When you’re craving a cozy, satisfying dinner that comes together fast, this Cheesy Chicken Sausage, Mushroom, and Spinach Pasta is it. Herby Italian chicken sausage adds savory depth; earthy mushrooms bring richness; tender spinach and bright red onion keep it fresh and vibrant; and a creamy cheese sauce ties it all together. Everything cooks in one pot and is ready in around 30 minutes – true comfort food for busy nights!
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Why You’ll Love This Mushroom and Spinach Pasta
I first created this pasta to use up some fresh spinach and mushrooms I had on hand. It was good – cozy and satisfying – but missing something. So, the next time I made it, I decided to add some Italian chicken sausage for more depth and flavor. That one addition made all the difference! Now it’s one of my favorite quick and easy dinners – full of savory, cheesy goodness, balanced with the freshness of spinach and a touch of bright red onion.
Here’s why I love this dish and think you will, too:
- One pot means easy prep and even easier cleanup.
- Ready in about 30 minutes – perfect for busy nights.
- Made with readily available ingredients, with plenty of flexibility for swaps or additions.
- Packed with savory, cheesy, well-balanced flavors.
- Comforting but still fresh and vibrant, thanks to the spinach and red onion.
Ingredients You’ll Need
Here’s a quick look at the key ingredients you’ll need to make this flavorful mushroom and spinach pasta. (Exact measurements are in the recipe card below!)
Variations and Substitutions
While this recipe is delicious as written, it’s easy to modify to suit your tastes or what you have on hand. Here are a few ideas:
- Add some heat. If you like a little spice, sprinkle in red pepper flakes or swap the mild (often labeled “sweet”) Italian chicken sausage for spicy.
- Adjust the Parmesan. You can use grated Parmesan instead of shredded. (Because it’s finer, start with half the amount and add more to taste.) I prefer shredded in this recipe – it makes a pretty garnish on top!
- Swap the greens. Baby kale or arugula would be delicious in place of spinach – just keep in mind arugula will add a peppery bite.
- Try different cheeses. Mix up the flavor by using mozzarella for extra meltiness, fontina for a buttery taste, or a bit of goat cheese for tang.
- Use pre-cooked sausage. If you’re using fully cooked Italian chicken sausage links, slice them into rounds, then cut the slices in half. Brown them lightly in the pan before proceeding with the rest of the recipe as directed.
How to Make Cheesy Chicken Sausage, Mushroom and Spinach Pasta
- Parboil pasta.
Bring a large sauté pan or stock pot of salted water to a boil. Cook the pasta until almost al dente (follow package directions, reducing the time by 1 to 2 minutes). Drain, reserving 1/4 cup of the pasta water, and set both aside.
- Brown the sausage.
In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan! - Sauté the mushrooms and onions.
Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper. - Melt in the cheeses.
Lower the heat to medium-low. Stir in the cream cheese and 1/2 cup of Parmesan cheese, cooking until the cheeses are melted and smooth. - Wilt the spinach.
Stir in the spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes. - Add back the sausage.
Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper. - Add the pasta.
Stir in the cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente. - Serve.
Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.
Tips for the Best Mushroom Spinach Pasta
- Let the sausage brown. When cooking the sausage, avoid stirring it too often at first. Let it sit and sear – otherwise it won’t develop that delicious golden crust.
- Don’t overcrowd the pan. Give the sausage (and later, the vegetables) enough room in the pan. Overcrowding traps steam and prevents browning.
- Finish the pasta in the sauce. Tossing the parboiled pasta into the sauce to finish cooking helps it absorb flavor and gives the dish a richer, more cohesive taste.
- Don’t salt the mushrooms until they’re cooked. Salting mushrooms too early can draw out moisture and make them tough or rubbery. Season them once they’ve softened.
What to Serve with Mushroom and Spinach Pasta
This hearty pasta can easily be a meal on its own, but if you want to round it out, here are a few ideas:
- Mixed greens and fresh tomatoes tossed with Dijon Vinaigrette Dressing
- Caesar Salad
- Quick Drop Biscuits
- Italian Popovers
- Purchased crusty french bread
Storage and Reheating Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the pasta in a skillet over medium-low heat, adding a splash of water, broth, or milk to moisten the sauce as needed. Stir occasionally until heated through. Can also be reheated in the microwave.
More Quick and Easy Pasta Recipes
Mushroom and Spinach Pasta with Chicken Sausage
This cozy, satisfying Mushroom and Spinach Pasta with Chicken Sausage is the perfect one-pot dinner for busy nights. Savory Italian chicken sausage, earthy mushrooms, fresh spinach, and sweet red onion are tossed with tender pasta in a creamy Parmesan-cream cheese sauce. Hearty, flavorful, and easy to make in around 30 minutes, it’s comfort food at its best.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Ingredients
Scale
- 6 ounces short pasta (fusilli, rotini, or penne)
- 2 tablespoons oil (olive, canola, or vegetable)
- 6 ounces raw sweet Italian chicken sausage, casings removed
- 8 ounces baby bella (cremini) mushrooms, sliced
- 1/2 medium red onion, thinly sliced
- Garlic powder, to taste
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/2 (7.5 ounce) container chive and onion-flavored cream cheese
- 1 cup shredded Parmesan cheese, divided use
- 2.5 ounces baby spinach leaves (1/2 a 5-ounce container), large stems removed
Instructions
- In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
- In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
- Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
- Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
- Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
- Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
- Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
- Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.
Notes
Substitutions and Variations:
· Add red pepper flakes or use spicy Italian chicken sausage for more heat.
· Use finely grated Parmesan if preferred (start with less).
· Baby kale or arugula can replace the spinach.
· Try mozzarella, fontina, or goat cheese instead of Parmesan.
· If using precooked sausage links, slice, halve, and brown before proceeding.
- Category: American
- Method: stovetop
- Cuisine: Main course, dinner
Nutrition
- Serving Size: a bowlful
- Calories: 425
- Sugar: 3.4 g
- Sodium: 790.7 mg
- Fat: 20.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 38.7 g
- Fiber: 2.4 g
- Protein: 22.8 g
- Cholesterol: 37.9 mg
