Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Pasta

12 ounces (340 g) bowtie (farfalle) pasta
1 tablespoon salt (for pasta water)

Main Ingredients

1 pound (450 g) fully cooked chicken sausage, sliced into ¼-inch rounds
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced

Summer Vegetables

2 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced
2 cups cherry tomatoes, halved
2 cups baby spinach
1 red bell pepper, diced
½ cup sweet corn kernels (fresh or frozen)

Sauce

½ cup chicken broth
½ cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Cheese

1½ cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese

Garnish

¼ cup chopped fresh basil
Fresh parsley, chopped
Extra Parmesan cheese
Freshly cracked black pepper

Equipment

Large oven-safe skillet (12-inch)
Large pot
Colander
Cutting board
Chef’s knife
Wooden spoon

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the bowtie pasta until just al dente according to the package directions.

Reserve ½ cup of the pasta cooking water before draining.

Drain and set aside.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 3: Brown the Chicken Sausage

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add the sliced chicken sausage and cook for about 4–5 minutes, turning occasionally, until lightly browned.

Transfer to a plate.

Step 4: Sauté the Aromatics

In the same skillet, cook the onion for about 3 minutes until softened.

Add the garlic and cook for another 30 seconds until fragrant.

Step 5: Cook the Vegetables

Add the zucchini, yellow squash, bell pepper, and corn.

Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften but still retain a slight bite.

Stir in the cherry tomatoes and cook for 2 more minutes.

Finally, add the spinach and cook just until wilted.

Step 6: Prepare the Sauce

Pour the chicken broth and heavy cream into the skillet.

Add the Italian seasoning, oregano, garlic powder, crushed red pepper flakes, salt, and black pepper.

Simmer for 3–4 minutes until the sauce slightly thickens.

If needed, add a splash of the reserved pasta water to loosen the sauce.

Step 7: Combine Everything

Return the browned chicken sausage to the skillet.

Add the cooked bowtie pasta.

Sprinkle in half of the mozzarella and half of the Parmesan cheese.

Gently toss until everything is evenly coated.

Step 8: Add the Cheese Topping

Spread the mixture into an even layer.

Top with the remaining mozzarella and Parmesan cheese.

Step 9: Bake

Transfer the skillet to the preheated oven.

Bake for 15–18 minutes, or until the cheese is melted and bubbling.

For a golden top, broil for 2–3 minutes at the end, watching carefully to prevent burning.

Step 10: Garnish and Serve

Remove from the oven and let the skillet rest for 5 minutes.

Sprinkle with fresh basil, parsley, extra Parmesan cheese, and freshly cracked black pepper.

Serve warm.

Serving Suggestions

This skillet bake pairs wonderfully with:

Garlic bread
Caesar salad
Mixed green salad with lemon vinaigrette
Roasted asparagus
Grilled summer vegetables
Fresh fruit salad
Iced tea or sparkling lemonade

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the microwave or warm in a 350°F (175°C) oven until heated through. Add a splash of broth or cream if the pasta seems dry.

Tips for Success

Cook the pasta just until al dente so it doesn’t become overcooked while baking.
Brown the chicken sausage for extra flavor and texture.
Avoid overcooking the vegetables to keep them bright and slightly crisp.
Freshly grate the mozzarella and Parmesan for smoother melting.
Reserve some pasta water to help create a silky sauce if needed.
Let the bake rest for a few minutes before serving so the sauce can settle.

Recipe Variations

Mediterranean Version

Add olives, artichoke hearts, feta cheese, and sun-dried tomatoes.

Spicy Skillet Bake

Use spicy chicken sausage and increase the crushed red pepper flakes.

Creamy Alfredo Style

Replace the chicken broth with additional cream and stir in a little cream cheese for a richer sauce.

Pesto Chicken Sausage Bake

Mix ¼ cup basil pesto into the sauce before baking for an herby twist.

Extra Vegetable Version

Add mushrooms, broccoli, asparagus, peas, or eggplant for even more seasonal goodness.

Frequently Asked Questions

Can I use another type of pasta?

Yes. Penne, rotini, fusilli, rigatoni, or shells all work well in this recipe.

Can I use raw chicken sausage?

Yes. Cook it completely before slicing and adding it back to the skillet.

Can I make this ahead of time?

Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if baking from cold.

Can I make it lighter?

Yes. Substitute half-and-half or whole milk for the heavy cream and reduce the amount of cheese if desired.

What vegetables work best?

Zucchini, yellow squash, cherry tomatoes, spinach, corn, asparagus, mushrooms, broccoli, peas, and bell peppers are all excellent choices.

Final Thoughts

Summer Bowtie Pasta and Chicken Sausage Skillet Bake is a colorful, satisfying, and easy-to-make meal that showcases the best flavors of the season. With tender pasta, savory chicken sausage, fresh vegetables, a light creamy garlic-herb sauce, and a bubbling layer of melted cheese, it’s a comforting dish that’s perfect for weeknight dinners, summer entertaining, or meal prep. One skillet, simple ingredients, and plenty of fresh flavor make this recipe one you’ll want to prepare again and again.