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Chicken and Sausage Penne

 Chicken and Sausage Penne
Gather the clan for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. It’s versatile, too. Sub in whatever cream soup and cheese you have on hand. —Sandra Perrin, Youngsville, Louisiana
8 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) penne pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 3/4 pound smoked Polish sausage or Johnsonville® Original Bratwurst, cubed
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 jars (16 ounces each) Parmesan Alfredo sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese


  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, cook the chicken, sausage, onion and red and green peppers in
  • oil over medium heat for 6-8 minutes or until chicken is no longer
  • pink. Add garlic; cook and stir 1 minute longer.
  • Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain
  • pasta; add to chicken mixture and toss to coat.

2 of 2

Chicken and Sausage Penne (continued)

Directions (continued)

  • Serve desired amount immediately. Cool remaining mixture; transfer to
  • freezer containers. Freeze for up to 3 months.
  • To use frozen pasta: Thaw in the refrigerator overnight. Transfer to
  • a large skillet; cook and stir over medium heat for 10-12 minutes or
  • until heated through. Yield: 8 servings.
To microwave frozen pasta: Thaw in the refrigerator overnight. Transfer to a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until heated through, stirring once.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.