Chicken Sausage Fettuccine Recipe

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.

Prepare the Chicken Sausage

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

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.

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.

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.

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.

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.

Serve and Garnish

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