This Chicken Apple Sausage One Pan Pasta is one of my favorite go-to meals. You’re love this one pot dish that’s full of flavor and so easy to make!

Hey there, everyone! I hope you had a great weekend. I’m so excited to bring you this tasty recipe for Chicken Apple Sausage One Pan Pasta!

One Pan Chicken Apple Sausage | Inspired by Charm

Chicken Apple Sausage One Pan Pasta:

Sorry I didn’t post yesterday. I was WAY behind in my bookkeeping (my least favorite part about being self-employed), so I spent most of the day catching up on that. Before I knew it, the clock read 7 PM, and the day was gone. Apparently time also flies when you’re not having fun.

Lately I’ve been planning some ideas for fall decor, and in all honesty, I’m really stressed out about it. In the past, I didn’t do much indoor fall decorating. This year, however, I’m participating in a fall home tour, so I thought a few touches here and there would be good.

I’m trying to stay away from super country decor (which I love) because I don’t think it will work with my current style. So, in addition to my bookkeeping catch up yesterday, I spray painted some gourds. I’m not sure I like the results, but regardless of what I decide about them, the Fall Tour will be live next Wednesday, so you’ll see what I’ve come up with then.

One Pan Chicken Apple Sausage | Inspired by Charm  

Having said all that, I thought I’d take a break from decorating today and make something delicious to deal with my stress. Over the past month I’ve seen countless one pan pasta dishes on the Web. I try to stay away from recipes that contain mostly pasta, because as you know, I live by myself, love pasta, and don’t know when enough pasta is enough. However, I’ve been dying to try one of these recipes, so I figured I’d cook up a batch today and portion it out the rest of the week. (Unless I still can’t figure out my fall decor, stress out, and eat it all in one sitting.) I’m making One Pan Apple Chicken Sausage Pasta.\

How to Make Chicken Apple Sausage One Pan Pasta

I’ve changed things up a bit and am using one of my favorite sausages – chicken apple. There is something about the flavor combo that I just love. Plus, it seems especially fitting for fall.

One Pan Chicken Apple Sausage | Inspired by Charm

What I love most about this recipe is that it comes together SO quickly. I kid you not. Thirty minutes tops. It’s all done in one pan, so cleanup is a breeze as well. And on top of all that, this recipe is super flavorful. The pasta actually cooks in chicken stock, cream, and the juice from the tomatoes. Yum!

One Pan Chicken Apple Sausage | Inspired by Charm

The variations to this recipe are endless. Throw in any type of sausage or meat and feel free to add whatever veggies you like. You can even switch up the cheese. I’m already thinking about using steak, Gorgonzola, and sun-dried tomatoes the next time I make this. Sounds like heaven in a pan!

Whatever you decide to put in, give this recipe a try and let me know what you think.

One Pan Chicken Apple Sausage | Inspired by Charm

Chicken Apple Sausage One Pan Pasta Recipe:

Course: Main Course
Cuisine: American
Keyword: chicken apple sausage, one pan, pasta
Servings: 6
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
This Chicken Apple Sausage One Pan Pasta is one of my favorite go-to meals. You're love this one pot dish that's full of flavor and so easy to make!


  • tablespoon olive oil
  • 1 pound chicken apple sausage - sliced
  • 1/2 large onion - chopped
  • 2 cloves garlic - minced
  • 1 granny smith apple - chopped
  • 2 cups chicken broth
  • 1 can (14.5 oz)tomatoes with green chilies
  • 1/2 cup heavy cream
  • 10 ounces pasta - (I used Cellentani.)
  • salt and pepper to taste
  • 1 cup Monterey Jack cheese - shredded
  • 1/4 cup green onions - sliced thinly for garnish


  • n a large oven-safe pan / skillet, add olive oil and set the temperature to medium high heat. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for about another minute.
  • Next, add the chicken broth, canned tomatoes, heavy cream, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; then reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente.
  • Remove the pan from the heat and add 1/2 cup of cheese to the pasta. Stir to combine. Sprinkle the top with the remaining cheese. Broil in the oven until the cheese melted.
  • Serve up, garnish with sliced green onions, and enjoy!


Nutrition Facts

Calories: 491kcalCarbohydrates: 46gProtein: 23gFat: 25gSaturated Fat: 11gCholesterol: 97mgSodium: 1173mgPotassium: 260mgFiber: 3gSugar: 6gVitamin A: 763IUVitamin C: 10mgCalcium: 177mgIron: 2mg
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  • Nance J Deichman at

    This recipe is absolutely delicious! Never used chicken sausage before, but it sure makes the house smell good. I almost don’t want to make this dish too often because I don’t want my taste buds to tire of it–as if that would be possible. My husband and I love it!

  • Kellie Clairmont at

    WOWWWW this was awesome! I was trying to stretch a meal and I found some chicken apple sausage buried in the freezer but had no clue what to do with it. I found your recipe, had everything in the fridge and pantry and it made the most delicious lunch for me and my family! Definitely making again thank you for posting!

  • Janet at

    I wanted to tell you…I was so skeptical yet so intrigued by this recipe, but after reading all of the comments, I decided to give it a shot. My husband and I LOVED it! The ingredient combination sounds a bit strange, but it all comes together so deliciously! My heat sensitive son was not a fan of the green chilis so I’ll either leave them out or make him a PB&J! Thanks so much for the recipe!

  • Jo at

    So so so good! I had a little cream left over from a baking experiment and some Trader Joe’s chicken apple sausage that had been in the freezer a LONG time. Well, everything came out great, and the whole family enjoyed!! The only thing I omitted was the cheese because I’m not personally a fan, but everyone else put some shredded mozzarella and parmesan on top and stirred it in while still hot on their own plates. Thanks for a creative and fun, easy to make recipe!!

    • Michael Wurm, Jr. at

      Yay! So glad you enjoyed the recipe!!

      xo Michael

  • Celina at

    This was so good! I was searching for something to make with my Aidells Chicken Apple Sausage from Costco and I followed the instructions with the exception of the heavy whipping cream (I used half and half). I used Rotel w/green chilis and drained the liquid after reading a comment about it being too spicy. It wasn’t too heavy like some other pasta recipes I’ve used. The kids and my husband loved it! I’ll be adding this to my rotation..maybe add some peas next time. Thank you!

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed this recipe, Celina! Thank you for sharing your unique changes.

      xo Michael

  • Layla at

    Major miss. Way too much broth. Flavor was okay but it was soooo runny. I followed this almost exactly but it looked nothing like the photos 🙁

    • Michael Wurm, Jr. at

      I’m so sorry the recipe didn’t turn out for you Layla. I’m not sure what could have happened. Perhaps the type of pasta? Thanks for your honest feedback!

      xo Michael

  • JB at

    Found your recipe when hunting for something yummy to make with chicken apple sausage. I decided to shop my pantry instead of buying the items I didn’t have, and that turned out to be basically everything lol. A splash of apple juice instead of diced apple, half a random box of pasta, fresh tomato with a few glugs of hot sauce instead of tomatoes with chilis, half & half plus cream cheese instead of cream, and cheddar instead of jack cheese, and added peas because the whole thing was going off the rails anyway.

    Well, you know this is a great recipe when it can survive MAJOR substitutions and still come out delicious! Thanks for the tasty meal I was able to scrounge up with this as a guideline, and looking forward to trying it again as written. 🙂

  • Christine at

    Why did mine turn out so watery? 😫

    • Michael Wurm, Jr. at

      Not enough pasta? Not cooked long enough? I’m not sure. Sorry it didn’t turn out for you.

      xo Michael

  • Kate at

    I have to be honest, I was extremely nervous about how all of these flavors were going to come together as I watched the pan boil while it was cooking the pasta. I thought, but there was no way that this was going to be good, I was already thinking what I could quickly throw together for Plan B. But here I am, picking at the pot, it’s so tasty and somehow everything comes together really really well!! I had to make a few substitutions, chickpea pasta for regular, salsa for rotel tomagos, cheddar cheese for mont Jack, and cream cheese for heavy cream but I am loving the results, and am sorry for doubting!! I will make the right way (didn’t want to brave the rain for the right ingredients I didn’t have. Thanks so much for sharing this creativity.

    • Michael Wurm, Jr. at

      Hahaha. This is the best! Thank you for giving the recipe a try. I’m so glad you enjoyed it!

      xo Michael

  • Stephanie R at

    I’ve made this several times and it’s excellent. Tonight I made it in the Zavor multicooker. After adding the pasta, cook at high pressure for 3 minutes and do a quick release. I used a pasta that cooks at 10-12 minutes on stovetop. For other pastas, take the shorter cooking time, divide in half, and subtract 2. (10 minutes stovetop divided by 2 = 5, 5-2 = 3 minutes.

  • Janet D. at

    Yesterday I was searching for something for dinner. So I googled “chicken sausage recipes” and stumbled across this. Made it for dinner last night and it was awesome! My local Smiths store doesn’t carry the tomatoes with green chilis (probably because New Mexicans are very particular about their green chilis 🙂 ) so I had to improvise using a can of tomatoes and a diced jalapeno. Other than that, I used half and half for the heavy cream. (Girl’s gotta watch her figure!) Can’t wait to have leftovers tonight. Pasta is usually better the second night. Thanks for a great recipe!

  • Karen at

    Great meal! I left off the apple and added the juice from the tomatoes rather than the tomatoes and Chiles since I have a picky son. I also boiled the pasta prior to adding it to the sausage and added tony chacheres seasoning to it. Turned out very tasty! Will make again!

  • Nicole at

    This recipe has made its way into our regular rotation. I love that it’s one-pan, quick, and family friendly. Instead of the tomatoes with chilies, I use a can of diced tomatoes and add whatever kind of peppers are around. Thank you for this delicious recipe!

  • Sharon at

    This is a fabulous and fairly easy fall dish. I am huge fan of chicken apple sausage so I knew it would be a winner. I did partially cook the pasta and omit the scallions. My husband loved. We have been married 34 years – by all accounts I am a very good cook – and this is the first time ever he has asked to take left overs to work for lunch.

  • Susie at

    Tried this with ground beef and added cream cheese! This is a great recipe and so easy to play around with. SO good!!! Thank you

  • Cheryl at

    I think I’m going to looooove this, its got all my favorites especially the Apple chicken sausage😃

  • Paula at

    Hi Michael! This looks like a great recipe and I would like to make it for my sister-in-law who is having foot surgery. Is it freezeable, and, after thawing would you just heat it up? In oven??

    • Michael Wurm, Jr. at

      I haven’t frozen this myself. I’m not sure how it would freeze.

      xo Michael

      • Paula at

        thanks for replying!

  • Melissa at

    I love this recipe. I was wondering how i could make it more saucey. I want to make this for a potluck lunch so I will have to make the dish the night before and I’m afraid the meal will dry up overnight in the fridge. Can anyone help…. thank you.

    • Michael Wurm, Jr. at

      Hey there! So, the sauce comes from the broth, tomatoes, and cream. You’d have to just add more of each of those ingredients to add more sauce. Maybe a little more cheese too for thickness. Hope that helps!

      xo Michael

  • Danae at

    Do you peel the apple or leave the skin on?

    • Michael Wurm, Jr. at

      I left it on, but you’re welcome to peel.


  • Giovanna at

    Have made this twice! It was a hit with all the kids and husband! WIN! Thanks!

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