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Chicken and Sausage Penne Recipe

Chicken and Sausage Penne Recipe

Gather the family 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, New Iberia, Louisiana
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 package (16 ounces) penne pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 3/4 pound smoked Polish sausage or fully cooked bratwurst links, 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


  • 1. 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.
  • 2. 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.
  • 3. Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
  • 4. 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.

Recipe Note

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.

Nutritional Facts

1-1/2 cups: 747 calories, 41g fat (19g saturated fat), 123mg cholesterol, 1375mg sodium, 58g carbohydrate (4g sugars, 4g fiber), 37g protein.

Reviews for Chicken and Sausage Penne

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pajamaangel User ID: 1603339 269448
Reviewed Jul. 14, 2017

"I did not like the Parmesan Alfredo Sauce with this. Next time I will make my own."

sandym123ben User ID: 7318935 259769
Reviewed Jan. 16, 2017

"I have made this dish many times. I tried it once with only ground beef and it wasn't as good.It makes so much that I can freeze half or give it to a friend. I love it. I also add extra cheeses as a topping and bake it for about 10 minutes in a hot oven. I have a salad as a side and garlic bread. wonderful quick dinner"

vewebber58 User ID: 998755 256930
Reviewed Nov. 18, 2016

"There was WAY too much sauce using two jars of Alfredo, and we weren't crazy about the taste it gave the overwhelmed all the other ingredients. I was going to give this recipe just two stars, but today I tasted the leftovers, and after everything mingled overnight, it actually had a better flavor.....the sausage came through adding a nice smokiness to the dish. I think it's basically a pretty good recipe with the problem being the jarred "Alfredo" sauce. I've never cared much for the commercial stuff, and if I we were to make this again I'd make my own sauce - there are recipes out there for Alfredo sauces that are lighter than the heavy fat kind and still have a great taste."

dawnrosanne User ID: 1014810 231653
Reviewed Aug. 23, 2015

"Amazing! I used 2 chicken breasts and 3 brats (Johnsonville brand) in this dish. The brats gave it a little kick. So good.--I couldn't stop eating it! :) I put the sauce over the top of the pasta which was already on the plate, so that way I could regulate how much sauce I had with the pasta."

TeresaWitt User ID: 4117537 178651
Reviewed Aug. 4, 2012

"This was very good and easy to make. I think I will leave out the sausage next time. The sausage gave it a little bit of an unusual flavor."

lauramarielawson User ID: 5246360 150566
Reviewed Jul. 29, 2012

"Yummy! I've made this twice - I only used 1 jar of alfredo sauce and I made the recipe the night before and then baked it at 350 degrees for 40 minutes (covered)."

corky collis User ID: 3198400 133610
Reviewed Jul. 18, 2012

"Very Good. I wll make again. Next time I will have my Meat and vegetables all chopped and ready to go!! It will go a lot faster. I only had CoJack cheese,but it worked well!"

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