Chicken Sausage and Artichoke Recipes You’ll Love

Chicken sausage and artichoke recipes are the go-to for quick, flavorful meals that feel gourmet without the effort. Whether you start with pasta, a skillet, or a simple casserole, these recipes come together fast and taste like you spent hours. Keep chicken sausage and jarred or fresh artichokes on hand, and you’ve got endless options for easy weeknight dinners or meal prep. Each dish brings a rich, savory flavor with a tangy twist, perfect for impressing guests or just feeding the family. Ready to get inspired? Keep reading for the full collection of chicken sausage and artichoke recipes.

Key Takeaways

1. Chicken sausage and artichoke recipes are endlessly adaptable for any night, pasta, skillet, or casserole.
2. Layering herbs, cheeses, and fresh vegetables makes a meal that tastes like restaurant food but takes minutes.
3. You can swap grains, sauces, and veggies to fit dietary needs or whatever is in your pantry.

Chicken Sausage and Artichoke Pasta Recipes

There’s something about the combination of chicken sausage and artichokes that feels a little bit accidental, like stumbling into a new shortcut on a route you know by heart. 

Pasta is the obvious place to start, because it’s forgiving and soaks up flavor.

Creamy and Zesty Pasta Variations

Creamy Chicken Sausage and Artichoke Pasta

One night, after a long day, there was only a half-empty tub of mascarpone, a pack of basil chicken sausage, and a jar of marinated artichokes in the fridge. Tossed with penne and a splash of reserved pasta water, the mascarpone melted into a silky sauce. The artichokes added a briny tang, the chicken sausage brought smoky, herbal notes, and the whole thing took maybe 20 minutes. For an even creamier texture, you could use heavy cream. Stir it in at the end, let it bubble for a minute, and finish with cracked black pepper.

Lemon Garlic Chicken Sausage and Artichoke Pasta

Bright flavors sometimes win. Slice chicken sausage and sauté with garlic until the edges brown (1). Add chopped artichokes, a squeeze of lemon juice, and a little zest. Toss with spaghetti or linguine, then finish with parsley. It’s lighter than the creamy version and feels like something you’d eat with the windows open.

Alternative Pasta Bases

Whole Wheat, Chickpea, or Gluten-Free Pasta

People who avoid gluten or want more fiber have options. Whole wheat pasta gives a nutty bite that matches chicken sausage. Chickpea pasta works (I tried it, honestly, not bad) and holds up to heavier sauces. Just cook a minute less than the package says, because it can go mushy.

Pesto Chicken Sausage and Artichoke Pasta

There’s pesto in my freezer almost all year. If you’ve got it, use it as a sauce with your chicken sausage and artichokes. Basil pesto works best, but arugula or spinach pesto is good too. Toss everything together with rotini or cavatelli, sprinkle Parm, and you’re set.

Incorporating Vegetables and Herbs

Spinach or Kale Additions

A handful of fresh spinach wilts nicely at the very end of cooking, especially if you cover the pan for a minute. Kale takes a little longer, so chop it fine and sauté before adding sausage. This is how you sneak greens onto the plates of people who claim not to like them, the leaves soften, and the flavor disappears into the sauce.

Herb Options Like Basil, Thyme, or Oregano

Fresh basil at the end wakes up heavy dishes. Thyme and oregano go in early, cooked with sausage, to infuse their oils. Sometimes, just a pinch of dried herbs is enough, but if you have fresh herbs, use them.

Cheese and Sauce Variations

Source: The Kam Kast 

Parmesan, Mozzarella, Goat Cheese, or Ricotta

Grate Parmesan over the top just before serving, or drop spoonfuls of ricotta onto hot pasta and let it melt. Goat cheese is sharper and works if you like a little tang. Mozzarella, cut into small cubes, gives those melty pockets that make for Instagram-worthy cheese pulls.

Sauce Bases: Tomato, Alfredo, Mustard Cream, or Balsamic Glaze

There’s no single correct sauce. Tomato sauce is classic, marinara with sausage coins and artichoke quarters works for nearly everyone. Alfredo (store-bought or homemade) makes it rich. Mustard cream is a surprise; whisk a spoonful of Dijon into cream, thin with pasta water, and it’s suddenly French. Sometimes a drizzle of balsamic glaze on top is all you need for punch.

One-Pan Skillet and Sautéed Meals

Skillet meals are the home cook’s weekday secret. You stand at the stove, chop as you go, and dinner’s ready before you’ve finished your first glass of wine.

Mediterranean and Spicy Skillet Options

Mediterranean Skillet: Olives, Sun-Dried Tomatoes, and Capers

Sauté chicken sausage slices until browned. Add artichoke hearts, a handful of chopped sun-dried tomatoes, and a few olives, Kalamata, if you have them. Stir in capers for a salty bite. Cook until everything’s heated through, then serve with crusty bread or over rice.

Spicy Chicken Sausage with Red Pepper Flakes or Hot Sauce

I like spicy food, so I use hot Italian chicken sausage and throw in a pinch of red pepper flakes. Sometimes, a dash of hot sauce at the table is all you need. Artichokes mellow the heat, keeping the dish balanced.

Creamy and Herb-Infused Skillets

Creamy Spinach and Artichoke Skillet

Start with onions and garlic in olive oil. Add chicken sausage, then artichoke hearts, followed by a big handful of spinach. Stir in a splash of cream and a handful of shredded mozzarella or Parmesan. Cover for a minute, let the cheese melt, then serve as is or over pasta.

White Wine Deglazed Skillet with Rosemary and Thyme

After sautéing the sausage, deglaze the pan with half a cup of dry white wine. Add chopped rosemary and thyme (fresh or dried), then toss in artichokes. Let the wine reduce, toss in cooked potatoes or other vegetables, and serve.

Vegetable and Grain Additions

Mushrooms, Bell Peppers, Zucchini, or Asparagus

Slice mushrooms or zucchini and add after the sausage starts to brown. Bell peppers work too, adding color and sweetness. Asparagus, cut into one-inch pieces, cooks in about five minutes.

Serving Over Quinoa, Farro, or Brown Rice

Cook your grain of choice ahead. Spoon the hot sausage-artichoke mixture over a bowl of quinoa, nutty farro, or brown rice. The grains soak up the sauce and make it feel hearty.

Techniques for Flavor Enhancement

Caramelized Onions or Roasted Garlic

Caramelize onions low and slow, then mix into the skillet at the end. Roasted garlic, if you have leftovers from another meal, spreads like butter. Mash into your sauce for a sweet, mellow flavor.

Pine Nuts or Sunflower Seeds for Crunch

Toast pine nuts (or sunflower seeds, which are cheaper) in a dry pan, sprinkle over the finished dish for crunch. Sometimes, texture is what turns a good meal into a great one.

Casseroles, Bakes, and Hearty Dishes

The oven does most of the work here. You assemble, wait, and the smells fill the house.

Rice and Polenta-Based Bakes

Chicken Sausage and Artichoke Rice Casserole

Mix cooked brown or white rice with browned chicken sausage, chopped artichokes, and a creamy sauce, maybe a can of cream of mushroom soup, or just sour cream thinned with milk (2). Top with shredded mozzarella or a mix of cheeses. Bake at 375°F for 25 minutes until golden.

Cheesy Polenta Bake

Cook polenta with chicken broth for extra flavor. Stir in roasted artichokes and sliced sausage. Top with more cheese, bake until bubbling. It’s soft, rich, and feels like something you’d eat on a cold night.

Low-Carb and Alternative Grain Options

Cauliflower Rice Bake

If you want something lighter, use riced cauliflower. Sauté with sausage and artichokes, add cheese or a little cream, and bake just until set. It won’t brown like regular rice but tastes surprisingly good.

Farro or Quinoa Casseroles

Farro gives a chewy bite, quinoa is fluffy. Both hold up to baking. Combine cooked grain, sausage, artichokes, and vegetables with a little broth and cheese, bake until the top crisps.

Layered and Unique Bakes

Artichoke and Chicken Sausage Lasagna

Instead of classic lasagna, use layers of noodles, ricotta, spinach, chopped artichokes, and sausage. Marinara sauce between layers, mozzarella on top. Bake until bubbling. It’s a showstopper for potlucks.

Tomato-Based Chicken Sausage and Artichoke Bake

Layer sliced potatoes, sausage, artichokes, and tomato sauce in a casserole. Bake covered for 40 minutes, uncover and add cheese, then bake 10 more minutes.

Flavor and Cheese Combinations

Mixing Sage and Rosemary

Chop fresh sage and rosemary, add to your base sauce or sprinkle between casserole layers. They infuse the whole dish and make it feel homemade.

Cheese Blends: Pecorino Romano and Goat Cheese

Blend sharper Pecorino Romano with soft goat cheese for a tangy, creamy mix. Dot over your casserole before baking.

Soups, Stews, and Fresh Salads

Sometimes you need comfort or a dish that fits in a lunchbox.

Comforting Soups and Chowders

Chicken Sausage and Artichoke Soup

Sauté sausage, then add chopped potatoes, artichokes, kale or spinach, and enough chicken broth to cover. Simmer until potatoes soften. Finish with lemon juice and cracked pepper.

Creamy Artichoke and Sausage Chowder

Use cream or coconut milk as the base. Add sausage, artichokes, diced celery, and carrots. Simmer until thick. Serve with crusty bread.

Hearty Stews and Bean-Incorporated Dishes

Tuscan-Style Stew

Combine sausage, artichokes, canned tomatoes, cannellini beans, garlic, and rosemary. Simmer until everything blends together. Serve with a drizzle of olive oil.

Lentils or White Beans for Protein

Add lentils or white beans to any soup or stew for extra protein. They make the dish filling and stretch the servings.

Grain Bowls and Salad Variations

Warm Grain Bowls

Roast vegetables (bell peppers, zucchini, onions), toss with quinoa or farro, add sliced sausage and artichoke hearts. Dress with a lemon vinaigrette.

Mediterranean Salad

Grill sausage, slice thin, toss with marinated artichokes, mixed greens, cherry tomatoes, cucumbers, feta, and olives. Dress with olive oil and red wine vinegar.

Make-Ahead and Versatile Salads

Pasta Salad with Sun-Dried Tomatoes

Use cooked penne or fusilli, toss with sliced sausage, artichoke hearts, sun-dried tomatoes, and a vinaigrette. Chill and serve as a make-ahead lunch.

Roasted Red Peppers and Capers

Add roasted red peppers and capers to any salad or grain bowl for more flavor. They pair with artichokes and sausage almost too well.

Conclusion

A few things stick after making chicken sausage and artichoke recipes on repeat: keep good sausage in the fridge, use jarred or fresh artichokes, and don’t overthink it. Grains, pasta, wilting veggies, and a little cheese go a long way. Start with a one-pan skillet or pasta if you’re new, or bake something layered to impress. These meals reheat well, double up for leftovers. Try one tonight, and you’ll probably make it again next week.

FAQ

Can I make chicken sausage and artichoke recipes low-carb?

Yes, try low-carb chicken artichoke sausage with zucchini ribbons or substitute cauliflower rice instead of pasta. These swaps keep the flavor but cut the carbs. You can also use roasted vegetables or polenta for a comforting base. If you’re craving pasta texture, spiralized zucchini noodles or spaghetti squash work well with cream sauce or garlic and herbs. These versions still highlight the savory sausage and tangy artichokes without feeling heavy. Keep it simple, and adjust the ingredients to fit your goals.

What’s the best pasta for chicken sausage and artichoke pasta recipes?

You can’t go wrong with chicken sausage & artichoke pasta using penne, cavatelli, or fusilli. If you want something heartier, try cavatelli with chicken sausage and artichoke for a chewy bite. For creamy sauces, rotini holds sauce well. For pesto options, go for chicken sausage and artichoke pasta with pesto and top with Parmesan cheese. If you’re using sun dried tomato chicken sausage and artichoke pasta, try bowtie or farfalle for balance. Choose pasta that supports your sauce and doesn’t get lost.

What are some good skillet combinations using chicken sausage and artichoke?

Skillet chicken sausage, artichokes and potatoes is a solid go-to. For extra flavor, try chicken sausage and artichoke skillet with mushrooms or add bell peppers for color. You can also make a white wine deglazed version like chicken sausage and artichoke white wine sauce or turn up the heat with red pepper flakes. One-pan meals like chicken sausage and artichoke one-pan dinner save time, pack flavor, and work great for meal prep. Use a nonstick pan and build flavor in layers.

Can I use chicken sausage and artichoke in baked or casserole dishes?

Absolutely. Chicken sausage and artichoke tomato bake and chicken sausage and artichoke rice casserole are hearty and satisfying. You can also try baked combinations like chicken sausage and artichoke with mozzarella, ricotta, or goat cheese. For something rich and creamy, try chicken sausage and artichoke with cream sauce layered with roasted vegetables. Don’t forget options like chicken sausage and artichoke with quinoa or farro for a grain base, or even a cozy cheesy polenta bake topped with sausage and artichokes.

What are good herbs and spices for chicken sausage and artichoke recipes?

Flavor it up with chicken sausage and artichoke with rosemary, thyme, or sage. Want a Mediterranean feel? Try chicken sausage and artichoke with oregano or basil. Chicken sausage and artichoke with Cajun seasoning adds heat, or use lemon zest for brightness. For depth, caramelized onions and roasted garlic do the trick. You can also use Italian seasoning blends or Mediterranean herbs to round out the dish. Fresh or dried herbs both work, just add dried early and fresh at the end.

How do I make creamy or cheesy chicken sausage and artichoke recipes?

For creamy texture, try creamy chicken sausage and artichoke pasta or use sauces like Alfredo or mustard cream sauce. You can also layer flavor with goat cheese, ricotta, or cream cheese. Want extra tang? Try chicken sausage and artichoke with feta or Parmesan cheese. For indulgence, use chicken sausage and artichoke with coconut milk or top a skillet with mozzarella. These combinations melt into the sausage and artichokes and turn a simple meal into something rich and comforting.

What vegetables or grains pair best with chicken sausage and artichoke?

You’ve got options. Try chicken sausage and artichoke with bell pepper medley, mushrooms, zucchini ribbons, or roasted red peppers. Want something filling? Go with chicken sausage and artichoke with farro, quinoa, or brown rice. Looking for texture? Toasted sunflower seeds or pine nuts add crunch. Even cauliflower rice works well for a low-carb base. These ingredients all absorb sauce and balance the savory sausage and bright artichokes. You can also mix in kale or spinach to boost greens without much effort.

References

1. https://health.clevelandclinic.org/artichoke-benefits
2. https://www.healthline.com/nutrition/artichoke-benefits

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