Creamy Chicken Sausage Kale Cavatappi with Garlic Parmesan
A satisfying pasta dish that combines tender cavatappi with Italian chicken sausage, wilted kale, and a rich cream sauce brightened by fresh lemon juice. The garlic and Parmesan create depth while the cream sauce base and sour cream deliver restaurant-quality richness. Perfect for weeknight dinners when you want something comforting yet fresh, this one-pan meal brings together protein, vegetables, and pasta in a balanced, flavorful combination that appeals to both adults and children.
Ingredients
- 1 unit yellow onion, halved, peeled, finely chopped
- 4 ounce kale, large stems removed, chopped
- 2 clove garlic, peeled, thinly sliced
- 1 unit lemon, quartered
- 6 ounce cavatappi pastapenne1:1vegetarian
similar tube shape works well
- 9 ounce Italian chicken sausage mixturkey sausage1:1lower-fat
slightly different flavor profile
- 4 ounce cream sauce base
- 1 ½ tablespoon sour cream
- 1 unit chicken stock concentrate
- ¼ cup Parmesan cheese
- 2 teaspoon cooking oil
- 2 tablespoon butter
- salt
- pepper
Instructions
- 1
Bring large pot of salted water to boil
- 2
Wash and dry produce
- 3
Halve, peel, and finely chop onion
- 4
Remove large stems from kale and chop into bite-size pieces
- 5
Peel and thinly slice garlic
- 6
Quarter lemon
- 7
Add cavatappi to boiling water and cook until al dente, stirring occasionally
- 8
Reserve pasta cooking water, then drain pasta
- 9
Heat oil in large pan over medium-high heat
- 10
Add sausage and onion, season with salt and pepper
- 11
Cook, breaking up meat, until sausage is mostly cooked and onion softens
- 12
Stir in kale and garlic
- 13
Cook until sausage is cooked through and kale wilts
- 14
Reduce heat to medium
- 15
Stir in cream sauce base, sour cream, stock concentrate, reserved pasta water, and lemon juice
- 16
Cook, stirring occasionally, until thickened
- 17
Season with salt and pepper
- 18
Reduce heat to low
- 19
Stir in drained pasta, half the Parmesan, butter, and lemon juice
- 20
Divide pasta between bowls
- 21
Top with remaining Parmesan
- 22
Serve with lemon wedges on side
Tips
Add kale in batches if your pan is small to prevent overcrowding.
If sauce seems too thick, add reserved pasta cooking water a splash at a time until creamy consistency is reached.
Reserve extra pasta cooking water as the starchy liquid helps bind the sauce to the pasta.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Can prep vegetables up to 1 day ahead and store covered in refrigerator.
Serve immediately while hot with extra Parmesan and lemon wedges on the side.
Common Mistakes
Reserve pasta cooking water before draining to avoid having to restart if sauce is too thick.
Add kale gradually to prevent pan overcrowding which causes steaming instead of wilting.
Keep heat at medium-low when adding cream base to prevent curdling.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different flavor profile
FAQ
Can I use regular pork sausage instead of chicken sausage?
Yes, Italian pork sausage works well but will be higher in fat. Remove casings and cook the same way, breaking up the meat as it cooks.
What if I don't have cavatappi pasta?
Any short tube pasta like penne, rigatoni, or shells works well. The sauce will coat nicely and cooking times are similar.
How long will leftovers keep in the refrigerator?
Store covered leftovers up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.