Chicken Sausage Sweet Potato Noodle Skillet

Why You’ll Love This Recipe

I like this recipe because it’s both nutritious and satisfying. It’s packed with protein, fiber, and vitamins, but still feels like comfort food. The sweet potato noodles bring natural sweetness that pairs beautifully with savory sausage and earthy kale. I also enjoy how versatile it is—I can switch up the sausage flavor or add extra veggies depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 Tablespoons extra virgin olive oil, divided
6 oz pre-cooked chicken sausage, sliced, I like Aidells Roasted Garlic & Gruyere Cheese Sausages
1 large sweet potato, ~1lb, peeled then spiralized using thinnest noodle blade
4 cups packed chopped curly kale
salt and pepper
1/2 cup chicken broth
1 cup canned cannellini beans, drained and rinsed

Directions

1. I heat 1 tablespoon of olive oil in a large 12” skillet over medium-high heat. I add the sliced sausages and sauté until browned on both sides, then remove them to a plate.

2. I add the remaining 2 tablespoons of olive oil to the skillet. Once hot, I add the sweet potato noodles and kale, seasoning with salt and pepper. I sauté for about 5 minutes, stirring occasionally.

3. I pour in the chicken broth and continue cooking until the noodles are al dente, about 2–4 more minutes. For softer noodles, I cook them longer, though they break up slightly.

4. I add the beans and the browned sausage back to the skillet, tossing everything together until heated through.

5. I taste and adjust seasoning with more salt and pepper if needed, then serve hot.

Servings and Timing

This recipe makes 3 servings. It takes about 15 minutes to prep and 15 minutes to cook, so I can have it ready in just 30 minutes.

Variations

I sometimes change the flavor of sausage to keep things interesting—spicy Italian, apple chicken, or smoked sausage all work well. If I want more vegetables, I toss in mushrooms, bell peppers, or zucchini. For a creamier version, I add a splash of coconut milk or a sprinkle of Parmesan cheese. To make it vegetarian, I skip the sausage and use extra beans.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet with a splash of broth or olive oil to keep the noodles from drying out. The microwave works too, though the noodles can soften more. I don’t recommend freezing since the sweet potato noodles lose their texture.

FAQs

Can I use a different type of sausage?

Yes, I often swap in different flavors of chicken sausage, or even turkey sausage.

Do I need a spiralizer for this recipe?

A spiralizer makes it easiest, but I can also use a julienne peeler or buy pre-spiralized sweet potato noodles.

Can I make this vegetarian?

Yes, I skip the sausage and double up on beans or add tofu instead.

How do I keep the noodles from getting mushy?

I cook them just until al dente and avoid over-stirring.

Can I use spinach instead of kale?

Yes, spinach wilts quickly and works just as well in this skillet.

What beans work best in this dish?

I like cannellini beans, but chickpeas or white beans are great alternatives.

Can I make this recipe dairy-free?

Yes, it’s naturally dairy-free as long as the sausage doesn’t contain cheese.

How can I make this spicier?

I add red pepper flakes or choose a spicy sausage.

Can I meal prep this skillet?

Yes, I make it ahead and portion it out for lunches—it reheats well for up to 3 days.

Can I use butternut squash noodles instead?

Yes, butternut squash noodles work the same way and bring a slightly different flavor.

Conclusion

This chicken sausage sweet potato noodle skillet is a quick, healthy, and flavorful meal I love making for busy nights. With savory sausage, hearty kale, and naturally sweet noodles, it’s balanced, filling, and endlessly adaptable. It’s the kind of recipe that keeps me coming back whenever I want a wholesome one-pan dinner.