One-Pan Pasta with Veggies & Chicken Sausage

Your New Favorite Weeknight Hero: One-Pan Pasta Magic!

Hey friends, Jackson from Food Meld here! Let’s be real for a second. How many times have you stood in front of the fridge at 5:30 PM, utterly defeated, staring at ingredients that refuse to become dinner? You’re craving something comforting, something that actually tastes amazing, but the thought of using every pot, pan, and bowl in the kitchen just makes you want to order a pizza instead. I get it. I’ve been there more times than I care to admit.

But what if I told you that the secret to a mind-blowing, flavor-packed dinner was hiding in a single pan and about 25 minutes of your time? No, I’m not messing with you. This isn’t one of those “too good to be true” recipes. This is the real deal: my One-Pan Pasta with Veggies & Chicken Sausage. It’s the ultimate weeknight warrior, a dish that brings together cozy comfort and clean(ish) eating without any of the fuss.

We’re talking high-protein Banza pasta (which holds sauce like a dream, by the way), a rainbow of frozen veggies that’s probably already in your freezer, and savory chicken sausage all tossed in a spicy, garlicky arrabbiata sauce. It’s hearty, it’s healthy, and it’s designed to create more “you’ve gotta try this” moments and fewer dirty dishes. So, grab your favorite skillet, and let’s cook something awesome together. Dinner salvation is just one pan away.

The Night This Dish Saved My Sanity

This recipe wasn’t born in a perfectly planned test kitchen session. Oh no. It was born out of pure, unadulterated hunger and laziness on a rainy Tuesday. I’d just gotten back from a long trip, my fridge was a wasteland of condiments and a single sad lemon, and my ambition was at an all-time low. But my stomach was not taking no for an answer.

I did what we all do: I dug into the deep freeze. A bag of mixed veggies, some chicken sausage I’d stashed for emergencies, and a box of Banza chickpea pasta stared back at me. The pantry yielded a jar of spicy arrabbiata sauce. In that moment, a beautiful, lazy, genius idea was born. Why dirty multiple pots? I browned the sausage, threw in the frozen veggies straight from the bag (no thawing!), simmered it all in the sauce, and tossed in the pasta I’d boiled. It was a revelation. It was fast, incredibly delicious, and I only had one pan to wash. I knew right then I had to share this “cheat code” with all of you. It’s become my go-to for busy nights ever since, a little reminder that the best meals don’t have to be complicated.

Gathering Your Flavor Arsenal

Here’s everything you need to make this kitchen magic happen. Remember, cooking is about making it yours, so don’t stress if you need to swap something out!

• 1 box Banza pasta (or pasta of your choice): I’m a huge fan of Banza because it packs a serious protein punch and has a great, sturdy texture that stands up to mixing. But use whatever pasta you love! Regular, whole wheat, gluten-free—they all work perfectly here.
• 2 cups pasta sauce (spicy arrabbiata or your favorite kind): This is where the personality comes in! I love the kick of a good arrabbiata, but a classic marinara, a creamy vodka sauce, or even a pesto would be incredible. The sauce is the soul of the dish, so pick one you’re excited about.
• 1 tbsp olive oil: Just enough to get our sausage nicely browned and to prevent any sticking. Avocado oil works great too.
• 1 large bag frozen mixed vegetables (about 12–16 oz): The ultimate convenience hack! I use a classic blend of broccoli, cauliflower, carrots, and peppers. It’s an easy way to get a ton of nutrients and color without any chopping. No thawing needed!
• 4 fully-cooked chicken sausage links, sliced: Look for your favorite flavor! Italian-style with fennel is classic, but a spicy jalapeño or a sweet apple chicken sausage would add a fantastic twist. Using pre-cooked sausage is our key to super speedy cooking.

Optional Add-ins for Maximum Flavor:

• ¼ tsp red pepper flakes: For my heat-seekers. A little sprinkle adds a warm, tingling heat that wakes up the whole dish.
• 1 tsp Italian seasoning: A quick blend of dried oregano, basil, thyme, and rosemary. It adds that classic “Italian grandma’s kitchen” aroma.
• Grated Parmesan or dairy-free cheese on top: Because everything is better with a snowy, salty blanket of cheese on top. It’s non-negotiable in my book.

Let’s Build Some Flavor, Step-by-Step

Ready to see how easy this is? Follow along, and don’t forget my little chef hacks along the way!

Step 1: Cook Your Pasta
Cook your chosen pasta according to the package directions in a separate pot. For Banza, that’s usually about 7-8 minutes. We want it al dente—it’ll soak up a little more of that glorious sauce later. Drain it and set it aside. Chef’s Hack: Reserve about ¼ cup of the starchy pasta water before you drain it! If your sauce gets a little too thick when you combine everything, a splash of this magical water will loosen it up and help the sauce cling to the pasta perfectly.

Step 2: Brown the Sausage
While your pasta water is boiling, place a large skillet (12-inch is perfect) over medium heat. Add your tablespoon of olive oil. Once the oil is shimmering, add your sliced chicken sausage in a single layer. Let it cook for 3-5 minutes, without moving it too much, so it gets a beautiful, caramelized brown sear on one side. That browning equals big flavor!

Step 3: Veggie Time!
No need to take the sausage out. Just dump the entire bag of frozen veggies right into the skillet with the sausage. I know it seems like a lot, but it’ll cook down. Stir everything together and cook for another 5-7 minutes, until the veggies are heated through and tender-crisp. We’re not going for mushy—we want a little bit of bite!

Step 4: Bring in the Sauce
Now, pour in your two cups of pasta sauce. Add your Italian seasoning and red pepper flakes now if you’re using them. Give it all a good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor gold! Let the sauce simmer gently for about 5 minutes. This lets all the flavors get to know each other and marry beautifully.

Step 5: The Grand Finale
Time to bring it all home! Add your drained, cooked pasta to the skillet. Using tongs, toss and stir until every single piece of pasta and every veggie is luxuriously coated in that savory sauce. If it looks a little thick, add a splash of that reserved pasta water until it’s exactly how you like it.

Step 6: Serve It Up!
Take the skillet off the heat. Dish it up into bowls and immediately shower the top with a generous amount of grated Parmesan cheese. The residual heat will slightly melt it, and it’s… *chef’s kiss*.

How to Serve This One-Pan Wonder

This dish is a complete meal all on its own—protein, veggies, and carbs all living in perfect harmony. But if you’re feeling fancy or feeding a crowd, here’s how to make it shine:

The Simple Way: Grab a big bowl, scoop a generous portion, top with cheese and maybe a little fresh parsley or basil if you have it. That’s it. Perfection doesn’t need to be complicated.

The “I Have Company” Way: Serve it family-style right in the skillet you cooked it in (just make sure it’s oven-safe and not too messy on the outside!). Place the skillet on a trivet in the middle of the table with a big salad on the side—like a simple arugula salad with a lemon vinaigrette to cut through the richness. It looks impressive and makes everyone feel at home.

The Perfect Pairing: A crusty piece of garlic bread is practically mandatory for scooping up every last bit of sauce. A light, crisp glass of Pinot Grigio or a chilled beer would be the perfect drink alongside to balance the spice.

Make It Your Own: Creative Twists

The beauty of this recipe is its flexibility. Here are a few ways to mix it up and keep it exciting:

• Mediterranean Twist: Use a basil pesto sauce instead of marinara. Swap the chicken sausage for sliced Italian-style meatballs or even leftover grilled chicken. Stir in a handful of sun-dried tomatoes and top with crumbled feta cheese instead of Parmesan.
• Spicy Cajun Kick: Use Andouille chicken sausage and a plain marinara sauce. Add 1-2 teaspoons of your favorite Cajun seasoning blend with the sauce. A frozen bell pepper and onion blend would be perfect here. Top with a pinch of extra cayenne if you’re brave!
• Creamy Dreamy Version: After simmering the sauce, turn the heat to low and stir in ¼ cup of heavy cream, half-and-half, or even full-fat coconut milk for a dairy-free option. It creates a luxuriously rich and creamy tomato sauce.
• Plant-Powered Perfection: Easily make this vegetarian by skipping the sausage! Add a can of drained and rinsed chickpeas or white beans when you add the sauce for that protein boost. The beans will soak up all the flavor beautifully.
• Breakfast-for-Dinner Style: Sounds wild, but trust me. Use a sage-flavored chicken sausage, a mix of frozen potatoes and peppers, and a creamy Alfredo sauce. Top with a fried egg. You’re welcome.

Jackson’s Chef Notes & Kitchen Stories

This recipe has become such a staple in my house that I hardly measure anything anymore. It’s a true “toss in what you got” situation. I’ve made it with everything from leftover roasted broccoli to the last handful of spinach wilting in the fridge. The one constant is the method: brown, simmer, toss, devour.

One time, I was so hungry I almost added the uncooked pasta straight to the sauce to try a true “one-pot” method. I’m glad I stopped myself—Banza needs that separate boil to get the texture just right. But it did make me laugh at my own hunger-induced madness. The lesson? A little patience (and following these simple steps) always pays off with the best flavor and texture. This dish is a testament to the fact that the best recipes are often the simplest ones, born from a little creativity and a desire to get a great meal on the table, fast.

FAQs & Troubleshooting Your Dinner

Q: My sauce seems too dry/thick. What did I do wrong?
A: You probably didn’t do anything wrong! Different pasta sauces have different consistencies, and pasta loves to drink it up. This is exactly why we reserved that starchy pasta water! Simply add a splash (a tablespoon at a time) and stir until it loosens up to your desired consistency. You can also use a little regular water or even a splash of chicken broth.

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! You’ll just need to adjust the cooking time. Chop your fresh veggies into bite-sized pieces. After browning the sausage, add harder veggies (like carrots, broccoli stems) first and cook for 3-4 minutes before adding quicker-cooking veggies (like bell peppers, zucchini). You may need to add a minute or two to the cooking time to get them tender.

Q: How do I store and reheat leftovers?
A: Leftovers (if you have any!) will keep in an airtight container in the fridge for 3-4 days. To reheat, add a splash of water or sauce to a skillet or microwave-safe bowl to keep the pasta from drying out. Heat gently until warmed through.

Q: Is Banza pasta really that different?
A: In terms of nutrition, yes! It’s made from chickpeas, so it has nearly double the protein and fiber of traditional pasta. In terms of taste and texture, it’s very similar but has a slightly nuttier flavor and a heartier, less soft texture that I personally love. If you’ve never tried it, this is a great recipe to start with!

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Nutritional Breakdown (A Quick Look)

Okay, let’s talk nutrition real quick. I’m not a dietitian, but I care about fueling my body with good stuff. Here’s a general estimate per serving (assuming 4 servings), made with Banza pasta and a sugar-free marinara sauce. Remember, this can vary based on your specific ingredients, especially the type of sausage and sauce you use.

Approx. Per Serving: 380 calories | 28g protein | 10g fat | 38g carbs | 8g fiber

Why I love these numbers: This isn’t just empty carbs. The high protein from the Banza pasta and chicken sausage helps keep you full and satisfied for hours. The fiber from the chickpeas and veggies is great for digestion, and using olive oil keeps the fats healthy. It’s a balanced meal that gives you energy without the crash. It’s the definition of comfort food that also loves you back!

Final Thoughts: You’ve Got This!

And that’s it, friends! Your guide to ditching the weeknight dinner dread. This One-Pan Pasta with Veggies & Chicken Sausage is more than just a recipe; it’s your new secret weapon for easy, delicious, and satisfying meals that don’t leave you with a mountain of cleanup.

I hope this recipe brings as much joy and ease to your kitchen as it has to mine. Remember, cooking is an adventure. Don’t be afraid to swap the veggies, try a new sausage flavor, or crank up the heat with those red pepper flakes. Make it yours! I’d love to hear how it turns out. Tag me on social @foodmeld with your creations—nothing makes me happier than seeing you guys cook along with me.

Now go forth, conquer that skillet, and enjoy every single bite. Until next time, happy cooking!

Jackson