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Top-down view of Creamy Chicken and Sausage Pasta showing the glossy white cream sauce and golden-brown seared chicken breast.

Creamy Chicken and Sausage Pasta with Seared Chicken and Charred Smoked Sausage

An indulgent Creamy Chicken and Sausage Pasta featuring al dente rigatoni, pan-seared golden chicken, and smoky charred sausage rounds in a velvety, glossy parmesan cream sauce. Perfect for a comforting, restaurant-quality weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb (450g) Rigatoni Pasta Cooked al dente
  • 1 lb (450g) Chicken Breast Sliced into bite-sized pieces
  • 12 oz (340g) Smoked Sausage Sliced into rounds
  • 1.5 cups (360ml) Heavy Cream Room temperature
  • 1 cup (100g) Parmesan Cheese Freshly grated
  • 3 tbsp (45g) Unsalted Butter
  • 4 cloves Garlic Minced
  • 0.25 cup (15g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 12-inch Skillet (Stainless Steel or Cast Iron) Essential for proper searing.
  • 1 Large Pasta Pot
  • 1 Microplane or Fine Grater For the parmesan cheese.

Method
 

Prepare the Proteins
  1. Heat olive oil in a large skillet. Add chicken pieces and sear until a deep golden-brown crust forms on both sides (about 3-4 mins per side). Remove and set aside.
  2. In the same skillet, add sliced sausage rounds. Cook until the edges are charred and crisp. Remove and set aside with the chicken.
Make the Sauce
  1. Melt butter in the skillet, scraping up the browned bits. Sauté minced garlic for 60 seconds until fragrant.
  2. Pour in heavy cream and simmer for 3-5 minutes until slightly thickened. Whisk in the parmesan cheese until the sauce is glossy and smooth.
Combine and Serve
  1. Add al dente rigatoni, seared chicken, and charred sausage to the skillet. Toss to coat in the thick white cream sauce, adding pasta water if needed for consistency.
  2. Top with a dusting of grated parmesan and a heavy garnish of finely chopped fresh parsley before serving in deep ceramic bowls.

Notes

Use room temperature cream to prevent the sauce from breaking.
Save your pasta water! It is the key to achieving a glossy, emulsified texture.