This Spinach Artichoke Pasta with Chicken Sausage is a delicious and easy-to-make dish that's perfect for a weeknight dinner. This recipe combines cooked chicken sausage, marinated artichoke hearts, and tender linguine pasta in a Dutch oven.
The addition of Parmesan cheese rind, red pepper flakes, and black pepper gives it a delightful depth of flavor. It's a satisfying meal that can be made in one pot, making cleanup a breeze.
🗝️ Recipe's key points
- This recipe offers the convenience of one-pot cooking, ensuring an easy cleanup process.
- It combines the rich flavors of chicken sausage and marinated artichoke hearts, creating a satisfying and savory dish.
- This recipe is perfect for busy weeknight dinners, offering a quick and delicious meal solution.
This dish is a one-pot wonder, combining savory chicken sausage and marinated artichoke hearts with perfectly cooked linguine, and it's ideal for a quick, satisfying weeknight dinner.
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Cooked chicken sausage - substitute with your preferred sausage if you'd like.
- Marinated artichoke hearts
- Dried linguine pasta
- Parmesan cheese rind- This is optional, but highly recommended!
- Olive oil
- Kosher salt
- Red pepper flakes- The can be adjusted to suit your family's tastes.
- Freshly ground black pepper
- Fresh spinach
- Grated Parmesan cheese- We always recommend freshly grated!
- Chicken broth or stock- This may be needed for adjusting sauce consistency
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- In a Dutch oven, place the cooked chicken sausage and quartered marinated artichoke hearts.
- Add water to the pot and turn on high heat.
- Add dried linguine pasta, optional Parmesan cheese rind, olive oil, kosher salt, red pepper flakes, and freshly ground black pepper.
- Bring the mixture to a boil over high heat (approximately 5 minutes). Boil while stirring and turning the pasta occasionally until it's al dente and most of the liquid has evaporated (8 to 10 minutes).
- In the last 2 minutes of cooking, add the bunch of fresh spinach.
- Mix to combine and wilt the spinach.
- Remove from heat, take out the Parmesan rind, and add the grated Parmesan cheese.
- Toss to combine all ingredients. Taste and season with additional salt if necessary.
Refrigerating leftovers: Store any leftovers in an airtight container in the refrigerator. Leftovers can be refrigerated for up to 4 days.
Freezing: This dish may be frozen, but keep in mind the texture of the chicken sausage pasta and spinach can change slightly upon thawing.
Reheating: Reheat in the microwave or on the stovetop. You may need to add a bit of chicken broth or stock to adjust the sauce consistency, as it can thicken upon reheating.
- Skip the chicken sausage and make it a vegetarian dish. You can add extra vegetables like mushrooms or bell peppers for additional flavor and texture.
- For a seafood version, you can add cooked shrimp, scallops, or crab meat during the last few minutes of cooking.
- If you prefer a creamy sauce, replace the water with heavy cream and toss in some grated Parmesan cheese. This will result in a creamy spinach and artichoke Alfredo pasta.
- While linguine works wonderfully, feel free to try this recipe with other pasta types like penne, fettuccine, or rigatoni for a change in texture.
- Pay close attention to the pasta while boiling. You want it to be "al dente," which means it's cooked but still slightly firm to the bite. Overcooked pasta can become mushy.
- Stir the pasta occasionally during boiling to prevent it from sticking together. You can also add a bit more olive oil to reduce sticking.
- Always taste the dish before serving and adjust the seasoning, especially the salt, to your liking. It's easier to add more seasoning than to fix an overly salty dish.
Yes, you can use fresh artichoke hearts, but marinated ones add extra flavor. If using fresh, consider marinating them briefly in olive oil, garlic, and herbs for added taste.
You can omit the Parmesan cheese rind if you don't have it. The dish will still be flavorful, but the rind adds a subtle umami depth.
Yes, you can use your preferred sausage, whether it's Italian sausage, turkey sausage, or any other variety. Choose one that complements your taste.
Al dente pasta should be cooked until it's tender but still has a slight firmness when you bite into it. It should not be overly soft or mushy.
To thicken the sauce, you can add more grated Parmesan cheese. To make it less thick, you can add a bit of chicken broth or stock while reheating. Adjust gradually to achieve the desired consistency.
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🍽 What to serve with Spinach Artichoke Pasta with Chicken Sausage
This is really a complete meal in one! You could choose to serve it with Garlic Cheesy Bread on the side if you would like.
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Indulge in our Spinach Artichoke Pasta with Chicken Sausage, a flavorful one-pot wonder that combines tender linguine, savory chicken sausage, marinated artichoke hearts, and fresh spinach. This dish promises a delightful and convenient dining experience that you'll savor until the last bite.
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Spinach Artichoke Pasta with Chicken Sausage
- 12 ounces chicken sausage cooked
- 12 ounces marinated artichoke hearts artichoke hearts quartered
- 4 ½ cups water
- 12 ounces dried linguine pasta
- 1 Parmesan cheese rind optional
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- ¼ tsp. red pepper flakes
- ½ teaspoon freshly ground black pepper
- 250 grams bunch fresh spinach
- 1 cup parmesan cheese grated
- Cut 12 ounces cooked chicken sausage into ½-inch thick rounds and drain 1 jar marinated artichokes hearts and quarter them. Place both in a large, straight-sided skillet.
- Add 4 ½ cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and ½ teaspoon black pepper.
- Bring to a boil over high heat (this will take about 5 minutes).
- Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes.
- In the last 2 minutes of cooking, add 1 bunch spinach.
- Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine.
- Taste and season with more salt as needed.