---
title: Gluten-Free Italian Chicken Sausage Fusilli Rosa
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/gluten-free-italian-chicken-sausage-fusilli-rosa-69a5e25ea3d586641233a3c5
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
tags:
  - Easy Prep
  - Protein Smart
rating: 4.5
rating_count: 849
source_chef: Oliver Meder
nutrition:
  calories: 830
  protein: 41
  fat: 40
  saturated fat: 17
  carbohydrates: 68
  sugar: 9
  fiber: 4
  cholesterol: 235
  sodium: 2270
  potassium: 1110
  calcium: 290
  iron: 3.5
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/gluten-free-italian-chicken-sausage-fusilli-rosa.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce. Trim and halve @zucchini{2%unit}(lengthwise); slice crosswise into ¼-inch-thick half-moons.

Heat a drizzle of @cooking oil{2%teaspoon (tsp)} in a #large pan{} over medium-high heat. Add zucchini; season with @salt{1%teaspoon (tsp)} and @black pepper{1%teaspoon (tsp)}. Cook, stirring occasionally, until browned and tender, ~{6%minutes}. Turn off heat; transfer zucchini to a plate. Heat another drizzle of cooking oil in same pan over medium-high heat. Add @Italian chicken sausage mix{18%ounce}; cook, breaking up meat into pieces, until almost cooked through, ~{4%minutes} (it'll finish cooking in Step 4).

Once water is boiling, add @gluten-free fresh fusilli pasta{14%ounce} to pot; cook, stirring occasionally, until al dente, ~{3%minutes}. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain using #strainer{}.

While pasta cooks, stir @garlic powder{2%teaspoon} and @tomato paste{2%unit} into pan with sausage; cook until tomato paste is well distributed and sausage is fully cooked, ~{2%minutes}. Stir in @cream cheese{8%tablespoon}, @chicken stock concentrate{2%unit}, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn't finished cooking yet), @butter{2%tablespoon (tbsp)}, @sugar{1%teaspoon (tsp)}, and a pinch of @chili flakes{2%teaspoon} to taste. (For 4 servings, use ¾ cup reserved pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

Add drained fusilli and zucchini to pan with sauce. Stir in half the @Parmesan cheese{12%tablespoon}(divided); season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls; top with remaining Parmesan and serve.