Go Back
As the leaves turn vibrant shades of red and gold, and the crisp air signals the arrival of fall, our cravings shift towards comforting, hearty dishes that evoke the warmth of the season. One such dish is the Autumn Harvest Chicken Sausage Pasta, a delightful blend of seasonal ingredients that perfectly captures the essence of autumn. This recipe not only promises a cozy meal for family gatherings but also celebrates the bounty of the harvest season, making it a unique addition to your fall recipe repertoire.

Fall Crockpot Chicken Sausage Pasta

Embrace the cozy flavors of fall with our Autumn Harvest Chicken Sausage Pasta recipe. This comforting dish blends savory chicken sausage with sweet butternut squash, fresh spinach, and a creamy sauce, creating a hearty meal perfect for family gatherings. Ideal for chilly evenings, this recipe highlights seasonal ingredients and allows for customization to suit any taste. Enjoy a warm, nourishing experience that celebrates the essence of autumn, making it a must-try for your fall menu!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken sausage, sliced (choose mild or spicy based on your preference)

8 oz penne pasta

1 medium onion, diced

3 cloves garlic, minced

2 cups butternut squash, peeled and cut into 1-inch cubes

2 cups baby spinach, roughly chopped

1 can (14.5 oz) diced tomatoes, with juice

1 cup vegetable broth (or chicken broth for extra flavor)

1 cup heavy cream

1 tsp dried thyme

1 tsp dried oregano

½ tsp red pepper flakes (adjust to your spice preference)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Sauté the Sausage: In a large skillet, heat over medium-high heat. Add the sliced chicken sausage and cook until browned and slightly crispy, about 5-7 minutes. Once browned, remove from heat and set aside.

    Combine Ingredients in the Crockpot: In a crockpot, add the browned sausage, diced onion, minced garlic, cubed butternut squash, diced tomatoes (including their juice), vegetable broth, dried thyme, oregano, red pepper flakes, and season with salt and black pepper. Stir everything together until well mixed.

      Cook: Cover the crockpot with the lid and cook on low for 4 hours or on high for 2 hours, until the butternut squash is fork-tender.

        Add Spinach and Pasta: About 30 minutes before serving, add the penne pasta and chopped baby spinach to the crockpot. Gently stir to combine, cover again, and let the pasta cook until al dente.

          Finish with Cream: Once the pasta is cooked to your liking, pour in the heavy cream, stirring gently to create a rich, creamy consistency. Taste and adjust the seasoning with additional salt and pepper if desired.

            Serve: Ladle the pasta mixture into individual bowls. Garnish each serving with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Dive into your delightful fall-inspired dish!

              Prep Time, Total Time, Servings: 15 min | 4 hours 30 min | 6 servings

                - Presentation Tips: For an elegant touch, serve the pasta in deep bowls and drizzle a bit of the heavy cream on top before garnishing. A sprig of parsley adds a pop of color, creating an inviting dish perfect for the season!