Chicken Sausage Fettuccine recipe served on a plate, by 75 Chestnut
Sep 24 2026
Restaurants›75 Chestnut›Chicken Sausage Fettuccine Recipe

Chicken Sausage Fettuccine Recipe

Inspired by 75 Chestnut
Time30m
Serves4

Chicken & gorgonzola sausage, fresh fettuccine pasta, butternut squash, cremini mushroom, fresh sage, baby spinach, pumpkin cream sauce and parmesan cheese.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

General

Pasta

Chicken Sausage

Vegetables

Pumpkin Cream Sauce

Garnish

Method

Preparing the Ingredients

  1. 1

    Prepare the Vegetables

    Peel and dice the butternut squash into 1/2-inch cubes. Clean and slice the cremini mushrooms. Roughly chop the fresh sage leaves. Rinse baby spinach and pat dry.

  2. 2

    Prepare the Chicken Sausage

    Remove the chicken & gorgonzola sausages from their casings if needed and slice them into 1/2-inch thick pieces.

Cooking the Components

  1. 3

    Cook the Butternut Squash

    In a large skillet over medium heat, drizzle in some olive oil. Add diced butternut squash and cook for about 8-10 minutes, stirring occasionally, until tender and starting to caramelize. Remove from skillet and set aside.

  2. 4

    Sauté the Sausage and Mushrooms

    In the same skillet, add a bit more olive oil if needed. Add the sliced chicken sausage and cook for 5-7 minutes until browned and cooked through. Add the sliced cremini mushrooms and cook for an additional 4-5 minutes until soft.

  3. 5

    Add Sage and Pumpkin Cream Sauce

    Stir chopped sage into the skillet with the sausage and mushrooms. Then pour in the pumpkin cream sauce. Reduce heat to low and let it simmer for 3-4 minutes to meld the flavors.

Cooking the Pasta & Combining

  1. 6

    Cook the Fettuccine

    Bring a large pot of salted water to a boil. Add the fresh fettuccine pasta and cook according to package instructions (usually 2–3 minutes for fresh). Drain and reserve 1/4 cup of pasta water.

  2. 7

    Combine Pasta with Sauce

    Add the cooked fettuccine to the skillet with the pumpkin cream sauce, sausage, and mushrooms. Toss to combine. Add in the cooked butternut squash and baby spinach. Stir gently, allowing the spinach to wilt slightly. Use reserved pasta water as needed to loosen the sauce.

Finishing Touch

  1. 8

    Serve and Garnish

    Divide the pasta among serving plates. Top with freshly grated parmesan cheese and additional chopped sage if desired. Serve hot.

More from 75 Chestnut