Creamy Chicken Sausage and Asparagus Pasta

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews


  • 8 ounces farfalle pasta
  • 6 ounces goat cheese
  • ¼ cup shredded Parmesan cheese, plus more for garnish
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • 1 pinch freshly ground black pepper
  • 1 pinch red pepper flakes
  • 1 tablespoon olive oil, divided
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 apple chicken sausage links, cut ¼-inch thick on the bias
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • ½ cup English peas
  • 1 tablespoon torn basil leaves, or to taste


  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, 9 to 12 minutes. Reserve ⅓ cup of the pasta-cooking water. Drain the pasta.
  2. Put goat cheese, ¼ cup Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes in a bowl.
  3. Pour reserved water over goat cheese mixture and beat with a whisk until smooth.
  4. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high. Cook the shallot and garlic in hot oil until just beginning to soften, about 30 seconds; add the sausage and asparagus and continue cooking until the sausage is browned and the asparagus is crisp-tender, 6 to 8 minutes.
  5. Stir the pasta, peas, and goat cheese sauce with the asparagus mixture and toss to combine; divide between four bowls and garnish with basil and Parmesan cheese to serve.
Mealthy tip:

Pasta cooking water is the key to silky, luxurious pasta sauces. The starch in the water helps it thicken and create a sauce that will cling to pasta. To get the effect of restaurant-quality sauces, undercook the pasta by about a minute, then cook the entire pasta, sausage and sauce mixture for 1 minute in the skillet to really coat the pasta and meld flavors.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Tarragon Boi

Tarragon Boi says:

My wife hates peas, so I left them out of this recipe and added another two stalks of chopped asparagus. I didn't miss the peas, and this recipe was really good and easy. The chicken sausage was a really nice touch. Next time, I'm going to try it with an Italian sausage.

Image of Steve Failows

Steve Failows says:

I love goat cheese and asparagus, so this one was a no-brainer. I never used to keep my pasta water to add back into the sauce later, it's a game changer that definitely leveled up my pasta game.

Image of Sam Dalton

Sam Dalton says:

We made this recipe and it was so quick! Some nights when we have no idea what we are going to cook for dinner, we make this. It's filling and delicious. I can also sneak peas into my sons dinner without him noticing.

Image of Alexis Pearson

Alexis Pearson says:

This is a great spring pasta! I used linguine noodles instead of bowtie, and skipped the peas. This was so easy, it's perfect for weeknights. Next time I may try spiralized zucchini to cut down on carbs.

Image of Melissa Hunter

Melissa Hunter says:

I used ground chicken instead of chicken sausage, it was really yummy. I also added red pepper flakes for a little spice.