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