Lemony Chicken Sausage Linguine & Brussels
sprinkled with Toasted Panko & Scallions
- Milk
- Wheat
Al dente linguine is tossed in a creamy Parmesan sauce built from a cheese roux, cream cheese, and starchy pasta water, then combined with browned Italian chicken sausage and shredded Brussels sprouts. Garlic herb butter and a generous squeeze of lemon brighten the sauce, while golden toasted panko and fresh scallion greens add a satisfying crunch on top.
Ingredients
9 ounce
Italian Chicken Sausage Mix
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Lemon
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon. Remove Italian Chicken Sausage Mix from casing.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.)
Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add Italian Chicken Sausage Mix, breaking up meat into pieces. Cook until browned and cooked through, 4-5 minutes. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes.
Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
Once linguine is drained, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes.
Reduce heat to medium low and whisk in cream cheese until melted and combined.
Add drained linguine, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
Taste and season with salt and pepper. Add more lemon juice if desired.
Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The chicken sausage adds great savory depth to the creamy lemony pasta, and kids loved it too 🎉.
- Ease of prep: Straightforward to make, though a few reviewers noted the sausage cooking step needs clearer placement in the instructions.
- Suggestions: Sauté the sausage first, drain any excess grease, then add the Brussels sprouts back in — this keeps the dish from getting greasy. Some felt the sauce absorbed quickly, so add a splash of reserved pasta water to keep it creamy.
- Portions: A few reviewers wished for a bit more cream sauce, as the noodles absorbed it quickly.
