Creamy Pesto Chicken Sausage Noodles
Super easy dinner tonight, everything cooks together in one pot, so there’s barely any prep. Honestly, it’s the kind of meal I make over and over.
Ingredients
- 1 tablespoon olive oil
- 4 chicken sausages, sliced (approx. 12–16 ounces total)
- 2 cups egg noodles
- 2½ cups chicken broth
- 3 cups baby spinach
- ¼ cup pesto
- ½ cup heavy cream
- Salt and pepper, to taste
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced chicken sausages and brown on all sides, about 3–4 minutes. Once browned, push them to the side of the pan.
3. Add the egg noodles to the pan and pour in chicken broth. Bring to a boil.
4. Reduce heat to a simmer and cover with a lid. Cook until noodles are al dente and most of the liquid is absorbed, about 8–10 minutes.
5. Add the baby spinach to the pan, stir it in, and cover for 1 minute until wilted.
6. Remove the lid, then stir in the pesto and heavy cream. Cook for another minute to combine and heat through.
7. Taste and season with salt and pepper if needed. Serve immediately.
