There’s something magical about a one-pot pasta dinner — everything comes together in one pan, the flavors marry beautifully, and clean-up is almost nonexistent (unless you have a toddler who throws food everywhere like I do, then it’s just another night lol.) One of my favorites is this sun dried tomato pasta with chicken sausage, which combines robust flavors with simple preparation.
This fennel, chicken sausage and sun-dried tomato penne is creamy, savory, and comforting without being heavy. Think sweet caramelized fennel and shallot, tangy sun-dried tomatoes, fragrant chicken Italian sausage, and a Parmesan-enriched sauce that clings to every bite of pasta.
What makes this recipe stand out is the method: we let the sauce reduce until it’s glossy, then cover the pot for just a few minutes so the pasta finishes steaming to al dente. The result is pasta that’s perfectly cooked and coated in a rich, flavorful sauce with just the right balance of creaminess and brightness.
Inspired by “Marry Me Chicken” Flavors
If you’ve ever tried Marry Me Chicken, you’ll recognize the flavor profile here: creamy sauce, sun-dried tomatoes, garlic, and Parmesan. It’s that same cozy, craveable combination, but instead of pan-seared chicken breasts, we’re turning it into a one-pot pasta dinner with juicy chicken sausage and sweet caramelized fennel. The result is a weeknight-friendly twist that captures the essence of Marry Me Chicken while delivering the comfort of a creamy pasta.
Why You’ll Love This Recipe
- One pot, less mess: Everything happens in one Dutch oven or deep skillet.
- Balanced flavors: Sweet fennel, savory poultry seasoning, umami-rich sun-dried tomatoes, and creamy Parmesan.
- Cozy but not too heavy: Using just 1 cup of cream keeps the sauce luscious but not overwhelming.
- Make-ahead friendly: It reheats beautifully for leftovers or meal prep.
Ingredient Notes
- Italian Chicken Sausage: Pre-cooked works best here; slice into half-moons and sear for extra flavor. You can also just buy ground meat of your choice and add poultry seasoning and finely chopped fennel seed for that sweet Italian sausage flavor.
- Fennel & Shallot: These aromatics caramelize and create a sweet-savory base.
- Sun-Dried Tomatoes: Tangy and rich — use the oil they’re packed in to sauté.
- Poultry Seasoning: My blend includes porcini mushroom powder, which adds incredible umami depth.
- Parmesan Rind: Simmering with the pasta infuses the sauce with extra flavor.
How to Make It
- Sear the sausage, then set aside.
- Sauté fennel and shallot until golden, bloom the poultry seasoning, then deglaze with wine.
- Add garlic and sun-dried tomatoes, cooking until fragrant.
- Stir in penne, broth, cream, Parmesan rind, and black pepper.
- Simmer uncovered for 15 minutes to reduce, then cover for 5–8 minutes to steam the pasta al dente.
- Stir back in sausage, finish with grated Parmesan, and garnish with fennel fronds and basil.
Substitutions & Swaps
- Sausage: Swap chicken sausage for pork sausage, turkey sausage, or even plant-based sausage. For a lighter option, you can use shredded rotisserie chicken instead.
- Pasta: Penne works perfectly, but rigatoni, fusilli, or even orecchiette are great alternatives.
- Sun-Dried Tomatoes: If you don’t have them, roasted red peppers or even cherry tomatoes (cooked down) make a good substitute.
- Cream: You can use half-and-half or even whole milk, though the sauce will be slightly thinner. For a dairy-free version, try unsweetened oat milk or cashew cream.
- Poultry Seasoning: If you don’t have it, combine dried sage, thyme, and marjoram. A pinch of mushroom powder or even a dash of soy sauce can help mimic the umami depth.
- Parmesan Rind: Optional, but if you don’t have one, just add more freshly grated Parmesan at the end.
Tips for Success
- If your sauce reduces quickly, don’t panic — covering at the end ensures pasta finishes cooking.
- Stir often while uncovered to prevent sticking and help the sauce emulsify.
- Always grate Parmesan fresh if you can — it melts more smoothly into the sauce.
Serving Suggestions
Serve this pasta straight from the pot with a big leafy side salad and crusty bread to swipe through the sauce. It’s a hearty weeknight dinner but special enough for casual entertaining. A chilled glass of white wine (like Sauvignon Blanc) or a light red (like Pinot Noir) pairs beautifully.
Creamy Chicken Sausage, Fennel & Sun-Dried Tomato Penne (One Pot)
Ingredients
- 12 oz pre-cooked Italian chicken sausage sliced into half-moons (I used the chicken sweet Italian sausage from Trader Joe’s)
- 1 fennel bulb cored and thinly sliced (reserve fronds for garnish)
- 1 large shallot thinly sliced
- 3 cloves garlic minced
- 1 8.5 oz jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
- 1/2 cup dry white wine
- 1 lb penne pasta
- 4 cups low-sodium chicken broth 1 quart carton
- 1 cup heavy cream
- 1 Parmesan rind
- 1 –2 teaspoons unsalted poultry seasoning
- 1 wedge Parmesan cheese for grating (or 1 container pre-grated)
- Olive oil only if needed
- Freshly cracked black pepper to taste
- Fresh basil for garnish
Equipment
- Dutch oven or large skillet
Directions
- Warm 2 tablespoons reserved sun-dried tomato oil in a large Dutch oven or deep skillet. Add the sliced sausage and cook until lightly caramelized, about 3 minutes per side. Transfer sausage to a plate and set aside.
- In the same pan, add shallot and fennel with a pinch of salt. Sauté until softened and caramelized, about 5 minutes. Sprinkle in poultry seasoning and stir to bloom, about 30 seconds. Deglaze with white wine, scraping up browned bits, and cook until the wine is fully evaporated.
- Stir in garlic and chopped sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
- Add penne, chicken broth, heavy cream, Parmesan rind, and black pepper. Bring to a boil, then reduce to a gentle simmer.
- Cook uncovered for 15 minutes, stirring often, until the sauce reduces and turns glossy. Cover the pot and let the pasta steam for 5–8 minutes, checking and stirring once or twice, until the pasta is al dente.
- Remove from the heat. Discard the Parmesan rind. Stir the sausage back into the skillet along with a generous amount of grated Parmesan. Mix until the sauce is creamy and glossy. Let rest for 2–3 minutes to thicken.
- Taste and adjust seasoning. Garnish with fennel fronds and fresh basil before serving.
Rate & Review
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