• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Homemade Italian Chicken Sausage with Penne

Ground chicken mixed with herbs and spices and tossed with pasta, spinach, and a rich white wine butter sauce.
Homemade Italian Chicken Sausage with Penne

Share This Recipe

100% of people like this recipe
( 23 votes )

What do you think?

Servings: 6
Total Time: 2 hours 40 minutes
Recipe by: Rae


Chicken Sausage:
1 lb ground chicken thighs
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry oregano
2 tsp dry parsley
1/2 tsp dry basil
1/2 tsp ground fennel seed
1/2 tsp red pepper flakes
1 TBSP red wine vinegar
1/2 lb whole grain penne
1 TBSP olive oil
1 lb chicken sausage (from recipe above)
1/2 cup white wine
1 cup chicken stock
1 tsp granulated garlic
1/4 tsp red pepper flakes
1/2 tsp Kosher salt
5 oz baby spinach leaves
2 TBSP butter
Parmesan cheese


1. Make the sausage: In a large mixing bowl thoroughly combine all the ingredients. Cover and refrigerate for at least 2 hours to allow flavors to meld.

2. Cook the pasta according to package instructions, and drain.

3. In a large skillet heat the olive oil over medium-high heat and brown the sausage.

4. Add the white wine and cook until the wine has evaporated, around 3 minutes, stir often.

5. Add the chicken stock, granulated garlic, red pepper flakes, and salt and reduce by half, about 3 minutes.

6. Add the spinach and the butter. Turn off the heat and stir until the butter has melted into a sauce and the spinach is wilted. Add the cooked penne and stir together. Bring back to a boil over high heat for 1 minute.

7. Taste and add salt and pepper if desired. Serve with fresh grated Parmesan cheese.


For the sausage recipe I ground my own chicken. I used 4 thighs. I removed the chicken skin and laid it flat on a silicone mat and froze it for 30 minutes. I de-boned and cubed the thighs. I then ground the meat in a Kitchen-Aid grinder(attachment for the mixer) and then ground the skin into the meat making about a 80/20 lean(thigh)/fat ratio. I then added the spices and vinegar and refrigerated for a few hours. The store bought ground chicken will work, but it may be a bit on the dry side because there is less fat.

Recipe Feedback

Homemade Italian Chicken Sausage with Penne

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend