Chicken Apple Sausage One Pan Pasta is a delicious, easy weeknight dinner that brings together savory sausage, sweet apples, and creamy pasta in one skillet! With just 30 minutes from start to finish and minimal cleanup, this cozy comfort food combines chicken apple sausage, tart Granny Smith apples, tender pasta, and melted Monterey Jack cheese for a flavor combination.
Love More Pasta Recipes? Try My One Pot Cheesy Taco Mac or this One Pot Cheesy Sausage Pasta next.
Why You’ll Love This Recipe
Sweet, savory, and perfectly balanced, this Chicken Apple Sausage One Pan Pasta is an easy, flavor-packed meal. Tender pasta cooks with slices of juicy chicken apple sausage in a light, creamy sauce with hints of garlic and herbs. It’s a comforting one-pan dinner that’s quick to make and full of delicious contrast.
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Chicken Apple Sausage One Pan Pasta
- Total Time: 30 minutes
- Yield: 4-6 servings
Description
This Chicken Apple Sausage One Pan Pasta is the ultimate weeknight dinner solution! Sliced chicken apple sausage, tart Granny Smith apples, and tender pasta cook together in a creamy tomato sauce, then get topped with melted Monterey Jack cheese. Everything cooks in one oven-safe skillet – even the pasta – for minimal cleanup and maximum flavor. Ready in just 30 minutes with simple ingredients.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound chicken apple sausage, sliced
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 Granny Smith apple, chopped
- 2 cups chicken broth
- 1 can (14.5 oz) tomatoes with green chilies
- ½ cup heavy cream
- 10 ounces pasta (Cellentani recommended)
- Salt and pepper to taste
- 1 cup Monterey Jack cheese, shredded
- ¼ cup green onions, sliced thinly for garnish
Substitution Notes:
- Pasta: Don’t have Cellentani? No worries! Penne, fusilli, or even spaghetti broken in half will work beautifully.
- Cheese: Swap Monterey Jack for Pepper Jack if you like extra heat, or use white cheddar for a sharper flavor.
- Apples: While Granny Smith adds great tartness, Honeycrisp or Fuji apples work in a pinch for a sweeter touch.
- Cream: Half-and-half can replace heavy cream for a lighter version.
Instructions
Heat up your skillet on medium-high and add the olive oil. Once it’s hot, dump in your sausage and onions. Let them sit for a minute before stirring so they get actual brown crusty bits on them—that’s flavor right there. After about 5 minutes when things look good and smell amazing, throw in the garlic and apples. Cook for another minute while you stand there smelling how good your kitchen smells now.
Pour in the broth, tomatoes, and cream. Now this is the weird part that makes everyone nervous the first time—dump your DRY pasta straight into that liquid. Don’t cook it separately. I know it seems wrong but trust me. Add some salt and pepper (I’m heavy-handed with both), stir it all together, and crank the heat up until it boils. Then turn it way down, stick a lid on it, and ignore it for about 10 minutes. Stir it once or twice so nothing sticks. The pasta absorbs the liquid and cooks right in there soaking up all that flavor. When the pasta’s tender but still has a tiny bite, you’re good.
Pull the pan off the heat. Stir half the cheese into the pasta—it’ll melt and make everything creamy and gorgeous. Dump the rest of the cheese on top.
Shove the whole pan under your broiler and set a timer for 2 minutes because broilers are evil and will burn your cheese if you blink. Watch through the oven door until the cheese is bubbly and starting to turn golden. Pull it out, scatter those green onions on top.
Notes
- Pasta shape matters: If you’re using a thicker pasta like penne, you might need an extra 2-3 minutes of simmering time and possibly ¼ cup more broth.
- Stir frequently during simmering: This prevents the pasta from sticking to the bottom and ensures even cooking.
- Taste and adjust: Before adding cheese, taste your sauce. Need more salt? A pinch of red pepper flakes? This is your moment!
- Fresh vs. pre-shredded cheese: Fresh shredded melts better, but I won’t judge if you grab the pre-shredded bag on a busy weeknight!
- Control the heat level: Start with regular tomatoes with green chilies. You can always add diced jalapeños or Pepper Jack cheese for more kick, but you can’t take it away!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredient List
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound chicken apple sausage, sliced
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 Granny Smith apple, chopped
- 2 cups chicken broth
- 1 can (14.5 oz) tomatoes with green chilies
- ½ cup heavy cream
- 10 ounces pasta (Cellentani recommended)
- Salt and pepper to taste
- 1 cup Monterey Jack cheese, shredded
- ¼ cup green onions, sliced thinly for garnish
Substitution Notes:
- Pasta: Whatever’s in your pantry works. I’ve used penne, bowties, even those mini shells my kid likes.
- Cheese: Last week I only had cheddar. Still delicious. Pepper Jack makes it spicy which my husband loves.
- Apples: Granny Smith stays firm and tart but I’ve definitely used whatever apple was sitting on my counter.
- Cream: Half-and-half works if that’s what you’ve got open in the fridge.
Why These Ingredients Work
The chicken apple sausage does most of the work for you because it’s already seasoned and has that sweet-savory flavor built in. I buy the Aidells brand usually but store brand is fine too.
Granny Smith apples don’t turn into applesauce when you cook them and they’re tart enough to balance out all that cream and cheese. I tried Red Delicious once and they just disintegrated into nothing.
Those spiral pasta tubes catch the sauce in all their little grooves. My mom always said pasta shape matters and she was right about this one.
Monterey Jack melts smooth without getting oily or clumpy. Plus it doesn’t fight with the other flavors. Sharp cheddar can be too much sometimes.
The tomatoes with green chilies give you a little kick but not enough to make anyone complain it’s too spicy. My sister hates spicy food and she eats this no problem.
Essential Tools and Equipment
- Large oven-safe skillet or pan (mine’s 12 inches and kinda beat up but it works)
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Grater if you’re shredding cheese yourself
- Pot holders
Important: Make sure your pan can actually go in the oven. I melted a plastic handle once and my kitchen smelled terrible for days. Learn from my mistakes.
How To Make Chicken Apple Sausage One Pan Pasta
Step 1: Brown the Sausage and Aromatics
Heat up your skillet on medium-high and add the olive oil. Once it’s hot, dump in your sausage and onions. Let them sit for a minute before stirring so they get actual brown crusty bits on them—that’s flavor right there. After about 5 minutes when things look good and smell amazing, throw in the garlic and apples. Cook for another minute while you stand there smelling how good your kitchen smells now.
Step 2: Add the Liquid and Pasta
Pour in the broth, tomatoes, and cream. Now this is the weird part that makes everyone nervous the first time—dump your DRY pasta straight into that liquid. Don’t cook it separately. I know it seems wrong but trust me. Add some salt and pepper (I’m heavy-handed with both), stir it all together, and crank the heat up until it boils. Then turn it way down, stick a lid on it, and ignore it for about 10 minutes. Stir it once or twice so nothing sticks. The pasta absorbs the liquid and cooks right in there soaking up all that flavor. When the pasta’s tender but still has a tiny bite, you’re good.
Step 3: Add the Cheese
Pull the pan off the heat. Stir half the cheese into the pasta—it’ll melt and make everything creamy and gorgeous. Dump the rest of the cheese on top.
Step 4: Broil and Serve
Shove the whole pan under your broiler and set a timer for 2 minutes because broilers are evil and will burn your cheese if you blink. Watch through the oven door until the cheese is bubbly and starting to turn golden. Pull it out, scatter those green onions on top.
You Must Know
Your pan better be oven-safe or you’ll be sorry. Check the handle before you start cooking.
Actually brown the sausage. Not just cook it—BROWN it. Those caramelized bits are what make this taste really good instead of just okay.
Do not walk away during the broiler step. I’ve burnt more cheese than I want to admit because I thought I could fold one load of laundry real quick.
Personal Secret: I slice my sausage on an angle because it looks prettier and gets more brown surface area. Also if the sauce looks thick at the end I add more cream without measuring—just pour until it looks right. The sauce should be loose and coat everything nicely.
Pro Tips & Cooking Hacks
- Thicker pasta takes longer to cook. If you’re using penne add 2-3 more minutes and maybe another glug of broth.
- Stir the pasta while it simmers or you’ll get stuck-on bits at the bottom. Ask me how I know.
- Taste the sauce before the cheese goes in. This is your chance to fix the seasoning.
- I buy pre-shredded cheese because I’m not fancy and it’s a Tuesday night. Fresh shredded melts better but whatever.
- If someone in your house is a spice wimp start mild. They can add hot sauce at the table.
Flavor Variations & Suggestions
Spicy Version: Pepper Jack cheese and fresh jalapeños diced up with the garlic.
Extra Veggies: Throw spinach in at the end and it wilts right down. Mushrooms or bell peppers work too if you add them early.
Fresh Herbs: I keep thyme in a pot on my windowsill and toss some in while it cooks. Basil at the end is good too.
Even Creamier: More cream and a blob of cream cheese stirred in. This is not diet food anymore but who cares.
Sweeter: My mom uses Honeycrisp apples and adds a drizzle of honey. Too sweet for me but she loves it.
Make-Ahead Options
This tastes best fresh while everything’s hot and the cheese is still melty. But life happens so here’s what works.
Prep Ahead: Chop everything the night before and stick it in containers. When you get home from work you can have dinner done in 25 minutes.
Partial Cook: Make it through cooking the pasta, let it cool completely, cover it and refrigerate for a day or two. When you want to eat let it sit on the counter for 20 minutes then add cheese and broil. The pasta soaks up liquid sitting in the fridge so add a splash of broth when you reheat.
Don’t Freeze It: Cream and pasta get nasty when frozen. All grainy and separated. Just make it fresh—it’s only 30 minutes.
Recipe Notes & Baker’s Tips
- Every pasta cooks different. Check it at 10 minutes and keep going if it’s not done yet.
- Too thick? Add broth. Too thin? Simmer without the lid for a few minutes.
- I like my apples with some texture left so I add them with the garlic. If you want them softer put them in earlier with the onions.
- Can’t find chicken apple sausage at your store? Regular chicken sausage plus an extra apple works. Turkey apple sausage is good too.
Serving Suggestions
This is a full meal by itself but sometimes I’ll throw together:
- Bagged salad with whatever dressing’s in the door
- Garlic bread if I’m feeling ambitious (usually I’m not)
- Frozen broccoli microwaved with butter
- Bread from the bakery section
- Wine if it’s been that kind of day
For Garnish: Green onions look nice but parsley from the garden works. Sometimes I forget to garnish entirely and nobody notices.
This is one of those recipes I make when I’m tired and don’t want to think too hard but still want something that tastes homemade. My family requests it now which means I’ve made it probably 20 times in the last few months. That’s the best kind of recipe in my book—easy enough for a random weeknight but good enough that people actually want to eat it.
How to Store Your Chicken Apple Sausage One Pan Pasta
Refrigerator: Put leftovers in whatever container you have with a lid. Lasts 3 days. The sauce gets thicker sitting in there overnight but that’s normal.
Reheating: Microwave it for a minute or two with a splash of milk stirred in to loosen it back up. Stovetop works too—medium-low heat with some extra cream or broth and stir it a lot so it doesn’t stick.
Room Temperature: Don’t leave it out more than 2 hours. Dairy stuff goes bad fast.
Freezing: Nope. Don’t do it. It’ll be gross when you thaw it.
Allergy Information
Common Allergens:
- Dairy: Heavy cream and cheese
- Gluten: Regular pasta
Substitutions:
- Dairy-Free: Coconut cream instead of heavy cream and whatever dairy-free cheese you like. Won’t taste exactly the same but still good.
- Gluten-Free: Gluten-free pasta but watch it close because it gets mushy fast.
- Nut Allergies: No nuts in this recipe.
Check your sausage package—some brands have weird stuff in them or are made in facilities with allergens.
Questions I Get Asked A Lot
My sauce is too watery – what did I do wrong?
Different pasta absorbs different amounts of liquid. Use less broth next time—like 1¾ cups instead of 2. Or just let it bubble away uncovered for a few extra minutes. Stirring in cream cheese works too if you need a quick fix.
What if I don’t have an oven-safe pan?
Transfer everything to a baking dish when the pasta’s done cooking. Top with cheese and broil in that. One extra dish to wash but not the end of the world.
Can I prep this earlier and bake it for dinner?
Cook through the pasta step, cool it down, stick it in the fridge covered. Couple days is fine. Before you broil it let it warm up on the counter for 20 minutes. You’ll probably need to stir in some broth because the pasta keeps soaking up liquid even in the fridge.
💬 Tried this recipe? Leave a comment and rating below! Tell me if you changed anything or added your own spin.
