You know those evenings when you’re staring into the fridge, willing dinner to magically appear? That’s exactly how these Chicken Sausage Pesto Pasta Bowls were born in our house. It was one of those hectic weeknights – kids swimming lessons just finished, work emails still piling up – when I spotted a pack of chicken sausage next to my little basil plant on the windowsill. Twenty-five minutes later (yes, really!), we were sitting down to the most vibrant, flavorful bowls packed with gluten-free pasta, golden sausage slices, and a bright homemade pesto that tasted like summer. The kids actually stopped arguing long enough to ask for seconds – and that’s when I knew this quick weeknight hero was going straight into our regular rotation.
Why You’ll Love These Chicken Sausage Pesto Pasta Bowls
Let me tell you why this recipe became my go-to on crazy weeknights – and why you’re going to love it too:
- Lightning fast: Seriously, 25 minutes from fridge to table means more Netflix time (or sanity time, whatever you need more).
- Flavor bomb: The combo of golden sausages with that zesty homemade pesto? It’s ridiculous how something so simple tastes this good.
- Meal prep magic: Makes 4 generous portions that hold up beautifully in the fridge – perfect for packing into lunch containers with a salad.
- No weird ingredients: Just real food – gluten-free pasta, fresh greens, and that gorgeous basil from my windowsill.
- Kid-approved: My picky eater actually licks the bowl clean, and I don’t have to bribe her with dessert.
Trust me, this is the kind of meal that makes you feel like a kitchen rockstar without any of the stress.
Ingredients for Chicken Sausage Pesto Pasta Bowls
One of my favorite things about this recipe? You probably have most of these ingredients already! I like to gather everything in little bowls before I start – it makes me feel so organized (even if my kitchen ends up looking like a tornado hit it by the end). Here’s what you’ll need:
For the Pesto Sauce (the star of the show!)
- 1 cup tightly packed fresh basil leaves (trust me, pack it in there!)
- 2 cups tightly packed baby arugula – gives the pesto a nice peppery kick
- 1/4 cup liquid aminos (or soy sauce if that’s what you’ve got)
- 1/2 teaspoon lemon zest – use a microplane if you have one
- 2 tablespoons fresh lemon juice
- 1/2 cup roasted pumpkin seeds (they add such a great nutty flavor)
- 1/3 cup avocado oil (olive oil works too in a pinch)
- 1/2 teaspoon sea salt, plus more to taste
For the Pasta & Sausage
- 12 oz gluten-free pasta noodles – I like fusilli or penne for this
- 12 oz chicken sausage, sliced into 1/2-inch coins (my secret? Get the spicy Italian kind!)
See? Nothing fancy, just simple, good ingredients that come together into something magical. Now let’s get cooking!
How to Make Chicken Sausage Pesto Pasta Bowls
Okay, let’s get cooking! I promise this comes together so fast you’ll be shocked. The key is doing everything in the right order – I learned that the hard way when I once ended up with cold pasta and overcooked sausage (oops!). Here’s exactly how I make it now for perfect results every time.
Step 1: Prepare the Pesto Sauce
First, let’s make that vibrant green pesto that makes this dish sing. Grab your food processor (or blender in a pinch) and toss in all the pesto ingredients except the oil – basil, arugula, liquid aminos, lemon zest, lemon juice, pumpkin seeds, and salt. Pulse about 10 times until everything’s roughly chopped. Now here’s the magic trick: with the processor running, slowly drizzle in the oil through the feed tube. You’ll see it transform into this gorgeous, slightly chunky sauce. Pop it in the fridge while you cook everything else – this helps the flavors really come together.
Step 2: Cook the Pasta and Sausage
While the pesto chills, bring a big pot of salted water to boil for the pasta. Cook according to package directions, but check it 1-2 minutes early – gluten-free pasta can go from perfect to mushy fast! Meanwhile, heat a tablespoon of oil in a skillet over medium-high. Add those sausage coins in a single layer (don’t crowd them!) and let them get a nice sear – about 2 minutes per side. You want them golden with crispy edges, just like my chicken lo mein trick. Drain the pasta when it’s al dente, reserving about 1/2 cup of the starchy water just in case.
Step 3: Combine Everything
Here comes the best part! Return the drained pasta to its pot (off the heat) and add the seared sausage. Scoop in that gorgeous pesto you made earlier – start with about 3/4 of it. Toss everything together gently but thoroughly. The pesto should coat every noodle and sausage slice beautifully. Now taste! Need more zing? Add the remaining pesto or a squeeze of lemon. Too thick? A splash of that reserved pasta water loosens it right up. Season with an extra pinch of salt if needed, and you’re done!
See? I told you it was easy. Now grab some bowls and dig in while it’s still warm – the way the pesto clings to every bite is absolute perfection.
Tips for Perfect Chicken Sausage Pesto Pasta Bowls
After making this recipe more times than I can count (my family won’t let me stop!), I’ve picked up some tricks that take these pasta bowls from good to “can I have the recipe?” amazing:
- Basil is everything: That little plant on my windowsill? Worth its weight in gold. Fresh basil makes the pesto taste alive – dried just won’t cut it here. If your basil is looking sad, arugula can carry most of the flavor.
- Pasta timing is key: Set a timer for 1 minute less than the package says. Gluten-free noodles keep cooking even after draining, and nobody wants mushy pasta. Taste test early and often!
- Sear don’t steam: When cooking the sausage, resist stirring! Let those coins get a proper golden crust by leaving them alone for a full 2 minutes per side – it makes all the difference.
- Leftovers magic: Store in airtight containers with a drizzle of oil on top to keep the pesto from drying out. When reheating, splash in a teaspoon of water and stir halfway through – comes out tasting fresh!
These little touches might seem small, but trust me, they’re what turns a quick dinner into something special enough for guests.
Ingredient Substitutions and Variations
Look, I get it – sometimes you’re staring into your pantry thinking “Well this isn’t quite what the recipe says…” Don’t worry! This recipe is crazy flexible. Here are my tested swaps that work like a charm:
- Pasta problems? Use regular pasta if you’re not gluten-free – the texture will be slightly springier but just as delicious.
- Basil boycott? Swap in spinach for half the basil in the pesto (but keep some arugula for that peppery kick).
- Pumpkin seed panic? Walnuts or pine nuts work beautifully in the pesto – just toast them first for extra flavor.
- Arugula aversion? Try baby kale – it’s milder but still gives that lovely green color.
Feeling fancy? Stir in sun-dried tomatoes or roasted red peppers at the end – their sweetness contrasts the pesto perfectly. The moral? Make it yours!
Serving Suggestions for Chicken Sausage Pesto Pasta Bowls
One of my favorite things about this dish is how beautifully it plays with others! For weeknight dinners, I love pairing these pasta bowls with simple sides – a crisp green salad keeps things light, while some garlic bread soaks up any leftover pesto (trust me, you’ll want to). When I’m feeling fancy, I’ll roast up a tray of maple-glazed Brussels sprouts – their sweetness balances the pesto’s zing perfectly.
But here’s the real secret: this recipe was practically made for meal prep! The flavors actually get better after a day in the fridge. I portion it into containers with some cherry tomatoes and snapped green beans for easy grab-and-go lunches that make my coworkers ridiculously jealous. Sometimes I’ll even pack the pesto separately to drizzle over the top at work – it’s like having a fancy bistro lunch without the price tag!
Storage and Reheating Instructions
Here’s the good news – these pasta bowls taste even better the next day as the flavors mingle! Just pop any leftovers into an airtight container (I’m obsessed with my glass ones) and they’ll keep beautifully in the fridge for up to 3 days. When you’re ready to eat, you’ve got two perfect reheating options:
- Stovetop magic: Toss the pasta into a skillet with a splash of water over medium-low heat. Stir gently until warmed through – about 3-4 minutes. The water keeps everything moist while the skillet brings back that fresh-cooked texture.
- Microwave hack: For those crazy mornings, transfer a portion to a microwave-safe bowl, sprinkle with 1 teaspoon of water, cover loosely, and zap for 1 minute. Stir, then heat in 30-second bursts until perfectly warm.
Pro tip: If the pesto looks a little dry after storage, drizzle on a teaspoon of olive oil before reheating – it brings back that luscious texture!
Nutritional Information for Chicken Sausage Pesto Pasta Bowls
Let’s talk numbers – because sometimes you want to know exactly what’s going into that delicious bowl! Here’s the nutritional breakdown per serving (and trust me, these portions are generous):
- Calories: 450 – just right for a satisfying meal without feeling stuffed
- Protein: 20g – thanks to that chicken sausage and pumpkin seeds
- Carbs: 45g – mostly from the good stuff like whole-grain gluten-free pasta
- Fiber: 5g – keeps you full longer (I never skip this detail!)
- Healthy Fats: 22g – hello, avocado oil and all those good plant-based nutrients
Quick heads up – these numbers can vary slightly depending on your exact ingredients. That spicy Italian sausage I love? Might pack a few more calories than the mild version. And if you swap in regular pasta or different nuts for the pesto, the counts will shift. But no matter what, you’re getting a balanced, nutrient-packed meal that tastes like a treat!
Frequently Asked Questions
Can I use store-bought pesto instead of homemade?
Totally! While homemade pesto makes this dish extra special (and lets you control the flavors), jarred pesto works fine in a pinch. Just look for one without too many additives – about 3/4 cup should do it. Warning though – once you taste the fresh version, you might never go back to store-bought!
How do I make this dish dairy-free?
You’re in luck – this recipe is already dairy-free! Traditional pesto uses Parmesan, but ours gets its creaminess from pumpkin seeds and avocado oil. Just double-check your sausage ingredients if you’re avoiding dairy completely – some brands include cheese.
Can I freeze Chicken Sausage Pesto Pasta Bowls?
Honestly? I wouldn’t recommend it. The pesto tends to darken and separate when frozen, and gluten-free pasta can get mushy upon thawing. But it keeps beautifully in the fridge for 3 days – perfect for meal prep without the freezer hassle.
What if I don’t have a food processor for the pesto?
No worries! A blender works too – just scrape down the sides often. In a real pinch, finely chop everything by hand (yes, even the pumpkin seeds) and whisk it together vigorously. It’ll be a bit chunkier but still delicious. Bonus: you’ll get an arm workout!
Can I make this vegetarian?
Absolutely! Swap the chicken sausage for grilled zucchini slices or crispy chickpeas. The pesto already packs plenty of protein from the pumpkin seeds, so you won’t miss the meat. Add some roasted veggies like bell peppers for extra heartiness.
Print
Chicken Sausage Pesto Pasta Bowls
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and flavorful meal with gluten-free pasta, chicken sausage, and homemade pesto sauce.
Ingredients
- 12 oz gluten-free pasta noodles
- 12 oz chicken sausage, sliced
- 1 cup tightly packed basil
- 2 cups tightly packed baby arugula
- 1/4 cup liquid aminos
- 1/2 tsp lemon zest
- 2 Tbsp lemon juice
- 1/2 cup roasted pumpkin seeds
- 1/3 cup avocado oil
- 1/2 tsp sea salt, to taste
Instructions
- Make the pesto sauce. Add all pesto ingredients except oil to a food processor. Pulse to chop. With the processor running, slowly add oil until combined. Refrigerate until ready to use.
- Cook pasta according to package instructions.
- Heat 1-2 Tbsp oil in a skillet over medium-high heat. Add sausage slices and cook 2 minutes per side until seared.
- Drain pasta and return to pot. Add cooked sausage and pesto. Stir well to combine. Adjust seasoning with salt or lemon juice if needed.
Notes
- Use any cooking oil if you don’t have avocado oil.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken sausage pesto pasta, healthy meal prep, easy dinner, gluten free pasta, quick family meals