Chicken, Sausage and Peppers

Here’s a creamy chicken sausage and peppers recipe for pasta that’s a family favorite.

Chicken sausage and peppers pasta

When you make this combo of chicken, sausage, peppers and onions you also get a lot of cheesy tomato sauce that’s delicious with pasta.

This recipe makes a generous amount of sauce. So if serving chicken sausage and peppers over rice is your preference, go for it. You’ll have plenty of smooth cheese, savory herbs with just the right tang of tomato to smother your rice.

You can use leftover white sauce or cheese sauce. But if you don’t have some handy (who does?!) you can quickly make this white sauce adapted from Joanna Cismaru’s yummy recipe for ham in a cheese sauce. Here’s a quick simplified version of the white sauce recipe below.

I’m not kidding about the family favorite part. I hope you hear something like I did on serving this chicken sausage and peppers the other night: “Mmm, Mom this is so good.”

PS: For the white sauce:

Time needed: 15 minutes.

(You’ll be glad you learned to whip up this white sauce!)

  1. Melt 2 T butter

    Melt 2 tablespoons of butter in a skillet.

  2. Add 1 T minced onion

    Add 1 tablespoon minced onion, and cook until onion softens.

  3. Add 1 T flour

    Add in 1 tablespoon flour and stir to blend.

  4. 1 cup heavy cream

    Add 1 cup heavy cream or whole milk.

  5. 1 can chicken broth or water and bouillon

    Add 14.5 oz can chicken broth (or 2 cups water and 1-2 chicken bouillon cubes) and stir to combine.

  6. Simmer

    Bring to a simmer over medium heat and stir until slightly thickened.

  7. Add 2 c grated cheese – a combination is great

    Add 2 cups grated cheese you have handy. We’ve combined random pairs including cheddar, pepper jack, gouda, mozzarella or Romano.

  8. Stir until cheese is melted

    Stirring with a wire whisk helps to get a smooth texture.

  9. 2 – 3 oz cream cheese

    Adding cream cheese is optional, but so worth it. Cream cheese adds an extra special velvety texture.

  10. Salt to taste

    Have a taste, and adjust for salt.

Print Recipe
Chicken, Sausage and Peppers
A family favorite that combines savory chicken breast, spicy sausage and vegetables in a creamy tomato sauce. Makes enough for a dinner with friends, or a dish to share.
Chicken sausage and peppers
Cuisine For People
Prep Time 30 Minutes
Cook Time 45 Minutes
Cuisine For People
Prep Time 30 Minutes
Cook Time 45 Minutes
Chicken sausage and peppers
  1. For the chicken: Slice chicken breasts to make them half as thick from front to back. You will have 4 thiner cutlets. Lay them flat on a work surface.
  2. Mix salt and garlic powder together in a small bowl. Coarsely chop fresh thyme leaves and rosemary.
  3. Sprinkle chicken breasts with garlic and salt, then fresh herbs.
  4. Heat oil in a frying pan and cook chicken, about 6 minutes per side on medium heat. Before turning squeeze fresh lemon juice over chicken breasts.
    chicken with thyme rosemary and garlic
  5. Remove chicken from heat and place on a platter to cool. Slice through the thickest part of one breast to check for doneness. Ensure the meat has just lost its pink color and take care not to overcook.
    chicken with thyme rosemary and garlic finished
  6. Slice sausage links into disks and saute in the pan that just held the chicken. If possible scrape up brown bits as the sausage releases it fat and juices.
    sausage sliced and cooking
  7. When sausage is browned and cooked through, remove it to the side with the chicken. More brown bits may have collected in the pan.
  8. Add chopped vegetables to the pan that just held the sausage. Add another tablespoon olive oil if needed. Add vegetables. Cook slowly over medium heat and scrape up any pan juices as the vegetables release their liquid. Cook until vegetables just begin to soften, 5-6 minutes
    peppers and onions
  9. Chop chicken breasts into bite size cubes. In a stew pot 4 quart pot combine chicken, white sauce, vegetables and white sauce. Add freshly minced garlic. Heat gently until just simmering. Serve over hot pasta.
  10. In a stew pot (a 4 quart sauce pan with lid) combine chicken, white sauce, vegetables and white sauce. Add minced garlic. Cover and heat gently until just simmering, stirring occasionally. Serving suggestion: Serve over hot pasta and with freshly grated Parmesan or Romano cheese.
Recipe Notes

Chicken sausageo and peppers in tomato v

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