Twenty Minute Chicken Sausage Tortellini Skillet Recipe

This Chicken Sausage Tortellini Skillet is about to be your go-to 20 minute meal. |

This recipe is my go-to twenty minute meal. We often eat it for weekend lunches because it's easy to make just 2 servings, doesn't require a lot of effort, tastes great, and keeps us full. It's also one of those recipes where it might be impossible to mess up: the chicken sausage is already cooked (thank you Al Fresco) and the biggest culinary feat is cooking up some pasta. The chicken sausage is already cooked (hallelujah!). It really takes just twenty minutes - boil the water for the pasta first, chop some things up, and heat things. That's it.

What I love about this recipe is it's so basic - you can add in substitutions for virtually everything based on what you like or what you have on hand. The basic formula is pasta + cheese + greens + chicken sausage. My favorite variation is roasted garlic chicken sausage, swiss chard, cheese tortellini, and asiago, but you can really take this in any direction. I saw pesto tortellini at Trader Joe's this weekend, and I can imagine that would be delicious with sundried tomato chicken sausage, spinach, and parmesan cheese. Whatever type of pasta, greens, or flavor chicken sausage you choose, the flavors will be brought together with a pat of butter and a sprinkling of salt and pepper.

variation suggestions

Chicken Sausage Skillet Recipe

Makes 4 servings
Other recipes with these ingredients: Tortellini: Tortellini Soup
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes


  • 1 package chicken sausage (see Grocery Guide for more info)
  • 2-4 cups of greens (like spinach, swiss chard, or kale)
  • 1 package tortellini (or any other pasta you like, such as ravioli)
  • 2 tablespoons butter
  • 2-4 tablespoons milk
  • Shredded asiago or parmesan cheese, to taste
  • Salt & pepper, to taste

Dietary Substitutions:
Gluten Free: Choose a gluten free pasta, whether it's tortellini, ravioli, or something elese
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken sausage or add meatless sausage or tofu
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter and use olive oil.


1. Boil a pot of water and add 1 package of tortellini, cook 6-8 minutes until desired doneness.
2. Chop up 2-4 cups of greens (depending on how many vegetables you want in there) and slice up the chicken sausage.

3. Add 1 tablespoon butter to a sauce pan and add the slices of chicken sausage, stirring until both sides of the chicken sausage are browned slightly.
4. Add the 2-4 cups of greens to the chicken sausage, stirring to soften.
5. Once the tortellini is done, drain the pot and add the pasta back into the pot. Add the veggies and chicken sausage into the pasta pot and stir to combine.
6. Stir in the remaining 1 tablespoon butter and 2-4 tablespoons milk, depending on how saucy you want your dish to be. 
7. Toss in the shredded cheese, stir, and enjoy.


Storing & Extra Ingredients

STORING - Store in the fridge for about 3 days, or until the greens start getting funky.

LUNCH TOMORROW - We eat some version of this recipe all the time for weekend lunches. It's easy to make enough for just 2 servings, doesn't require a lot of effort, and still tastes good and keeps us full. So - I can confirm it's a great lunch, and easy to bring along to work. I've also brought it in a thermos and it's stayed hot

EXTRA INGREDIENTS - This recipe does a pretty good job of using up a whole package of chicken sausage and a whole package of tortellini. If you only make a half batch, you can freeze both the tortellini and chicken sausage for use to make the same recipe another day. I hope you don't have too much trouble using up the extra cheese, but if you do, use up the rest of some asiago cheese in my Creamy Asiago Pasta with Sundried Tomatoes.

Easy Shrimp Scampi Recipe

Easy Shrimp Scampi is ready in 20 minutes! the perfect weeknight dinner. |

This recipe for Easy Shrimp Scampi is one of my go-to weeknight meals. It's filling but still feels light and healthy,'s delicious. Lemon, butter, garlic, parsley all meld together to coat the shrimp and pasta so that each bite is full of flavor. It only takes about 20 minutes to come together, meaning you can have a delicious homemade dinner on the table fast right after you walk in the door. 

One of my favorite things about this recipe is it's a Millennial Staple Meal. That means you can keep every single one of these ingredients in your freezer, pantry, or fridge and they won't go bad before you use them. I always have a bag of frozen shrimp stocked away in my freezer. One thing that makes this so convenient is even if you forget to defrost the shrimp ahead of time, it takes all of 5 minutes under cold running water in a strainer to defrost them. I've always got a box of pasta and a head of garlic in my pantry - those are absolute staples for so many meals. Lemons and butter are staples in my fridge. Lastly, I always have a tube of parsley paste on hand. Parsley paste may sound weird, but it's the easiest way to add flavor to your dishes without having to buy a huge bunch of fresh herbs that will go bad before you can use them all. Find out more about why pastes are the secret to cooking with herbs and spices. I made this recipe probably twice a week in college. Partially because it's so delicious but also partially because it was just so easy to pull together. 

Another perk of this recipe is you can't really mess it up - as long as your shrimp are cooked, you're good. The entire ratio of the recipe is flexible and to taste. I start with the butter and garlic to cook the shrimp in, then add lemon juice and parsley. If anything is too strong or too weak, it's safe to add more salt, pepper, and parsley, and then a drizzle of olive oil until the flavors are just right. 20 minutes, all the ingredients you need in your place, and a recipe you can't mess up...this recipe for Easy Shrimp Scampi needs to be added to your weekly dinner rotation!

Shrimp Scampi

Makes 2 servings
Other Recipes With These Ingredients: Shrimp: Coconut Shrimp with Mango Dipping Sauce // Parsley: Middle Eastern Grain Bowl
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes


  • 10-15 jumbo shrimp
  • 1/2 box long, skinny pasta (like spaghetti or linguine)
  • 2 cloves garlic, minced
  • 1 tablespoon parsley paste or 2 tablespoons fresh chopped parsley
  • 3 tablespoons lemon juice
  • 4 tablespoons butter
  • Olive oil, salt, & pepper to taste

Dietary Substitutions:
Gluten Free: Choose a gulten-free pasta. Dairy Free
Pescetarian Friendly
Not Vegetarian or Vegan Friendly


1. Boil a pot of salted water for pasta.
2. Add ~1/2 box of pasta and cook for 8-10 minutes, stirring occasionally.

3. Melt 4 tablespoons of butter in a saucepan.
4. Once the butter melts, add 2 cloves garlic, minced (use a garlic press!)
5. Add your shrimp. Flip when shrimp begin to turn pink, about 2 minutes.
6. Salt & pepper your shrimp, to taste.
7. After about 2-3 minutes, flip your shrimp over. Continue cooking until shrimp are entirely white/pink and opaque.
8. Add 1 tablespoon parsley paste (or 2 tablespoons fresh chopped parsley) and 3 tablespoons lemon juice and stir to coat the shrimp evenly. 
9. Add 1-2 tablespoons olive oil to thin the sauce, if desired.
9. When the pasta is done, drain it and add it to the saucepan. Toss to combine.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like almost all pasta dishes, this recipe tastes just as good if not better one day later, once the sauce has had a chance to soak into the pasta and the flavors really fuse together. Reheat in the microwave or on the stovetop for a filling but still light lunch.

STORING - Store in an airtight container in the fridge and enjoy within 2-3 days.

EXTRA INGREDIENTS - If you have extra shrimp, check out my Coconut Shrimp with Mango Dipping Sauce. Looking to use up the rest of your parsley? Try my Middle Eastern Grain Bowl or head over to my secret about cooking with herbs & spices post. Use up any lemon in a nice homemade cocktail.

Creamy Asiago Pasta with Sun-Dried Tomatoes Recipe

Creamy Asiago Pasta with Sun-Dried Tomatoes is on the table in 30 minutes or less. Add chicken or make it vegetarian friendly. Delicious, simple, and so good! |

This recipe for Creamy Asiago Pasta with Sun-Dried Tomatoes is the epitome of comfort food: pasta smothered in a cheesy sauce tossed with chicken, spinach, and sun-dried tomatoes. It's the perfect meal for making in one big batch and enjoying throughout the week, whether you have leftovers for dinner or bring some every day for lunch this week. I've been known to purposefully make this dish ahead of time and wait a day to eat it because it actually tastes that much better. The cheese coats every noodle, the sun-dried tomatoes and garlic infuse into the creamy sauce. The pasta soaks everything up and tastes even more flavorful.  Plus, it makes this recipe perfect for easy meal prep on the weekends with a stress-free homemade meal ready to go for the week.

This creamy, cheesy dinner is on the table in 30 minutes. That's thanks to the wonders of rotisserie chickens, which you can usually grab warm from the grocery store for around $5. No waiting for chicken to cook or worrying if it's done! I love rotisserie chickens so much I came up with 7 Reasons You Should Always Have a Rotisserie Chicken In Your Fridge. While you're boiling pasta, you pull the sauce together in minutes. Once your pasta is ready, everything goes into a big pot, you stir it up, and you're good to go. You can even lighten it up by using half and half or light cream instead of heavy cream, if you're into that kind of thing. I'm a heavy cream girl myself.

Any kind of pasta works for this recipe, but short, hollow noodles that the sauce can hide in are the best for maximizing flavor-per-bite. The oil that the jarred sun-dried tomatoes come in is a quick shortcut to creating a flavorful sauce because you can sauté the garlic in this oil and mix everything together to incorporate the deep, sweet flavor of the sun-dried tomatoes in with the melted asiago and cream. Whether you make a batch ahead of time for the week (let the sauce soak in!) or are looking for an easy weeknight meal (enjoy chicken without having to cook it yourself!) this Creamy Asiago Pasta with Sun-dried Tomatoes needs to be on your dinner menu this week.

Creamy Asiago Pasta with Sun-dried Tomatoes

Makes 4-5 servings
Other Recipes With These Ingredients: Spinach: Tortellini Soup with Spinach & Mushrooms // Rotisserie chicken: check out The Millennial Menu Rotisserie Chicken Recipes
Prep Time: 20 minutes (mostly cooking a box of pasta)
Cook Time: 10 minutes*
Total Time: 30 minutes
*add 20 minutes cooking time if starting with raw chicken


  • 1 box penne pasta (any shape will do, hollow pasta tastes best with this sauce)
  • 1 jar sun-dried tomatoes in oil (Trader Joe's brand rocks!)
  • 3 garlic cloves
  • 1 cup Asiago cheese, shredded
  • 1 bag spinach
  • 2 cups shredded chicken (from a rotisserie chicken or pre-cooked chicken breasts)
  • Salt & pepper, to taste

Dietary Substitutions:
Gluten Free: Substitute any gluten-free pasta
Vegetarian: Leave out the chicken.
This recipe is not vegan or dairy-free friendly.


1. Boil water for pasta. Cook box of pasta until soft, 8-10 minutes. Drain the pasta, set aside.
2. While the pasta is boiling, add the entire jar of sun-dried tomatoes and 3 cloves minced garlic to a large sauce pan. Sauté for 2 minutes until the garlic is fragrant. 
3. Add 1 cup heavy cream. Stir.
4. Add 1 cup shredded Asiago cheese. Stir to melt it in.


5. Once your pasta is done, turn the sauce burner to low. Add the box of cooked pasta, 2 cups shredded chicken, and 1 bag of spinach to the pot. Stir so that everything is coated in the sauce and the spinach wilts. 


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This recipe tastes so much better the next day. The flavors have time to meld together, the sauce soaks into the pasta, and everything is covered in melty Asiago goodness. This pasta skillet is meant to be made in a big batch and is perfect for bringing for lunch every day this week! 

STORING - Store for up to 5 days in an airtight container in the fridge. 

EXTRA INGREDIENTS - Extra heavy cream should only be used to make homemade whipped cream (you can use your blender!) and enjoyed on an ice cream sundae, on top of fresh berries, or simply by the spoonful. It's a rule. If you don't add the extra asiago cheese to the top of your pasta (because why not), save it in your cheese drawer in the fridge for up to 4 months. It adds cheesy goodness to almost any pasta dish, especially mac & cheese. If you have extra chicken, check out some of my Rotisserie Chicken Recipes like Chickpea Chicken Curry. Otherwise, this recipe uses up all of the sun-dried tomatoes and spinach, so it's ingredient (and wallet) efficient.

This recipe was inspired by and adapted from Julia's Album's Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach.

Tortellini Soup with Spinach & Mushrooms Recipe

Easy Tortellini Soup with Mushrooms and SPinach will warm you right up on a chilly night! |

It's getting chillier and chillier here in Boston, and that means it's the perfect time for my Tortellini Soup with Spinach & Mushrooms recipe. The secret ingredient in this recipe is cream cheese. Call me crazy, but it adds a tangy depth of flavor and creaminess in a short amount of time - you'll love it.

You need only 6 simple ingredients for this recipe: tortellini, tomato sauce, chicken broth, cream cheese, spinach, and mushrooms. This recipe is perfect for making a big batch at the beginning of the week and enjoying throughout. You can even think about mixing it up with different kinds of tortellini - a porcini mushroom tortellini would complement the mushrooms in the broth, or even a pesto tortellini for an added punch of flavor!

Tortellini Soup with Spinach & Mushrooms Recipe

Makes 1 serving
Other Recipes With These Ingredients: Tortellini: Butternut Squash & Sage Tortellini
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


  • 1 package tortellini
  • 1 large can (28-32oz.) tomato sauce
  • 1 cup chicken or vegetable broth
  • 1 8-oz. package of cream cheese
  • 1 bag spinach
  • 1 package white mushrooms, sliced 

Dietary Substitutions:
Dairy Free: You could make this without dairy but it just won't be as creamy - or check out some lactose free cream cheese options. Choose a different pasta that's not tortellini to cut out the cheese
Gluten Free: Try a gluten-free tortellini or any other gluten-free pasta
Vegetarian Friendly
Vegan-Friendly: Follow the dairy free options and use vegetable broth!



1. Boil water for tortellini and cook your one package of tortellini.
2. Meanwhile, heat up 1 large can of tomato sauce and 1 cup of chicken or vegetable broth in a pot. Add 1 - 8oz. package of cream cheese, stirring constantly until it melts in. You can add more chicken or vegetable broth if you'd like a thinner broth.
3. Once the cream cheese has melted, let the broth cool a bit and blend the broth in a blender to smooth it out.
4. Now you need to add your one package of sliced white mushrooms. There are two ways to do this: 1) Just add them right in!  
4. Right at the end, stir in the bag of spinach and let it wilt. Then, spoon into bowls and enjoy!


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This soup almost tastes better the next day, once everything has soaked in! 

STORING - Store for 3-5 days in an airtight container in the fridge.

EXTRA INGREDIENTS - Try out my recipe for Butternut Squash & Sage Tortellini with any extra tortellini you have on hand. Make a healthy salad for lunch with extra spinach. Extra tomato sauce can be frozen for almost any recipe in the future - just freeze it in a freezer safe ziplock bag! If you have extra cream cheese, this pepper relish dip is a childhood favorite of mine!

Butternut Squash and Sage Tortellini Recipe

Welcome Fall with this easy Butternut Squash & SAGE TortelliNI |

Fall is officially here, and I'm celebrating with a warm bowl of Butternut Squash and Sage Tortellini topped with crunchy roasted pepitas (that's just fancy for pumpkin seeds) and goat cheese. With the weather getting chillier, this is exactly the dinner I want to come home to on a late September evening. 

Part of being a real person is planning ahead, and if you roast the butternut squash for this recipe ahead of time, you can have dinner on the table within 30 minutes of walking in the door. I roasted the squash in the oven on Sunday when I picked it up from the farm stand and stored it in a Tupperware in the fridge for a few days. When I came home, all I had to do was toss it in the blender with some olive oil and milk, whisk in the heavy cream, and it was ready. I cooked my tortellini while I was pulling the sauce together, and everything finished up at about the same time to sit down to a bowl of velvety butternut squash puree studded with salty, crispy sage leaves.

Even if you don't roast the squash ahead of time, the recipe is simple - it just takes some dedicated time to take that rock hard squash to a soft, roasted, caramelized puree. But trust me, it's worth it. I'm a huge fan of the butternut squash and sage combo, so I think there will definitely be a soup on the menu soon - Subscribe to get the recipe right when it's posted. In the meantime, Happy Fall!

Butternut Squash & Sage Tortellini

makes 2 servings
Prep (Active) Time: 30 minutes
Cooking (Inactive) Time: ~45 minutes for the squash, 10 minutes for the tortellini while that's cooking
Total Time: 1 hour 15 minutes
*If you're making this on a weeknight, roast the squash ahead of time and keep it in the fridge. Saves you tons of time - I did that and had dinner on the table in under half an hour!


  • 1 small to medium-sized butternut squash
  • 1 package tortellini
  • 5 tablespoons olive oil
  • Salt & pepper, to taste
  • 1 cup heavy cream Substitute: coconut milk
  • 1/2 cup milk Substitute: coconut milk
  • 2 tablespoons goat cheese plus more for topping *Optional
  • 1 sprig of sage
  • 1 tablespoon pepitas (roasted pumpkin seeds, for crunch) *Optional

Dietary Substitutions
Dairy Free & Vegan: Substitute heavy cream & milk for coconut milk and leave out the cheese.
Gluten Free: Buy a gluten free pasta. Even if you can't find tortellini, another pasta shape would still be yummy!


1. Preheat oven to 425°F and then roast one small to medium-sized butternut squash until tender. You can peel and cut it while raw (harder to do) or you can roast it whole, take it out after 20 minutes, cut the warm squash in half, and finish roasting it, scooping out the flesh later on. Cutting a huge, hard squash is hard to do and makes the likelihood of chopping off a finger much greater. Since you're pureeing the squash either way, go with roasting the tip of starting off whole and scooping out of the skin later- read exactly how here.
2. Once you get the squash in the oven, turn on the stovetop to medium heat and add a splash of olive oil (about 1 tablespoon) to a pan. Once the olive oil has heated up, add the leaves of 1 sprig of sage (about 8-10 leaves, more or less is okay depending on your personal preference). Sautee the leaves in the oil until they are fragrant and slightly crispy. Set aside for later.
3. Once the water has boiled, throw in your 1 package of tortellini to cook until done, about 8-10 minutes. [Hint: the tortellini pop back up again in step 6].

4. Once the squash is roasted, add all of the squash (read: carefully scoop the flesh out of the super hot skin, if needed) to the blender with 3-4 tablespoons olive oil and some salt and pepper (to taste). Blend until pureed. 
5. Once the squash is pureed a bit, add in the 1/2 cup milk and blend to incorporate. 
6. By now, the tortellini should be done. Drain it and keep it in the strainer for a second.
7. Pour the sauce from the blender into the (now empty) pan you cooked the tortellini in. 
8. Turn the burner back on to medium-low heat and slowly whisk in the 1 cup heavy cream
9. If you want, add 2 tablespoons goat cheese to the sauce and whisk to incorporate until the cheese melts in.

10. Add your cooked tortellini back in to the saucepan with your butternut squash sauce. 
11. Add the fried sage leaves from step 2 into the pan.
12. Cook to incorporate all the flavors for 3-5 minutes on medium low. Serve topped with pepitas and extra goat cheese.


Lunch Tomorrow, Storing, & Extra Ingredients

Are you drooling over this butternut squash and sage tortellini yet? Try this easy meal for fall! |

LUNCH TOMORROW - Since all pasta, including tortellini, is sold in set portions (box, bag, etc.) this recipe makes two servings, great for bringing for lunch tomorrow. Plus, it's hard to find a tiny squash. You're going to want leftovers anyways -the sauce almost gets even tastier overnight, so you'll be dreaming of lunch all morning.

STORING - Store in an airtight container in the fridge for up to 5 days. If you're reheating at home, it will taste extra delicious if you reheat on the stove top (as will all pasta) - it's scientifically proven - by me, at least. 

EXTRA INGREDIENTS - Any extra goat cheese is great in salads - especially spinach salads or with beets. If you have extra sage, turn it into a browned sage butter sauce and put it on anything...especially gnocchi or ravioli. Extra pepitas are a yummy snack in their own right but also add crunch to green salads and trail mixes!