Try out our Chicken Sausage Cavatappi with Sun-Dried Tomatoes recipe today! This dish features savory chicken sausage tossed with cavatappi pasta, sun-dried tomatoes, and tender artichokes in a light, flavorful broth finished with melted mozzarella, Parmesan, and fresh basil.
Prep Time 10 Min | Cook Time 30 Min | Serves 4
Ingredients
- 1 lb cavatappi pasta
- 3 garlic cloves, minced
- 10 oz sun-dried tomatoes
- 20 oz marinated artichokes
- 1 cup chicken broth
- 1 cup mozzarella pearls
- 1/2 cup Parmesan cheese, grated
- 1 lb chicken sausage links
- 1 1/2 tsp Italian seasoning
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 4 oz fresh basil leaves, chopped
Directions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente, according to package directions. Drain the pasta, reserving a small amount of the cooking water, and set aside.
- In a large skillet over medium heat, warm a few tablespoons of the oil from the sun-dried tomato jar. Add the chicken sausage and cook until browned and cooked through, breaking it into crumbles with a spoon as it cooks. This should take about 6–8 minutes.
- Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant. Stir in the sun-dried tomatoes and artichokes, tossing gently to combine and allow the flavors to meld together.
- Sprinkle in the Italian seasoning and season with salt and pepper to taste. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 3–4 minutes to slightly reduce the liquid and deepen the flavor.
- Add the cooked cavatappi to the skillet and toss well to coat the pasta evenly with the sauce. If the mixture seems dry, add a splash of the reserved pasta water. Continue to cook for 2–3 minutes until everything is heated through.
- Remove from heat and stir in the Parmesan cheese. Top with mozzarella pearls and fresh basil before serving.
- Enjoy!