Chicken Sausage Alfredo Pasta Recipe

This creamy, savory Chicken Sausage Alfredo Pasta is made with Italian chicken sausage, fresh parmesan, and heavy cream in just 25 minutes. The rich sauce clings perfectly to the noodles as the cheese melts into the simmering cream, creating a velvety coating. I love how the fennel in the sausage cuts through the richness of the dairy for a balanced bite.

Restaurant-Quality At Home

Restaurant Alfredo often relies on insane amounts of butter, but you can achieve that velvety texture at home with the right technique. I used to just dump everything in the pan, but I realized browning the sausage first creates a fond that deepens the sauce’s flavor profile significantly.

The real secret is using the starchy pasta water to emulsify the cheese and cream. It prevents the sauce from breaking and makes it silky smooth without needing flour thickeners, giving you that glossy finish every time.

Chicken Sausage Alfredo Pasta Ingredients

• 12 oz fettuccine or penne pasta
• 1 lb Italian chicken sausage, casings removed (or sliced into coins)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ½ tsp salt (plus more for pasta water)
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

How To Make Chicken Sausage Alfredo Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
2. Brown the Sausage: While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken sausage and cook for 6-8 minutes, breaking it apart with a spoon (or flipping slices) until browned and cooked through. Remove sausage from the pan and set aside.
3. Sauté Garlic: Reduce heat to medium. Add butter to the same pan and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
4. Simmer the Sauce: Pour in the heavy cream and Italian seasoning, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 3-4 minutes until slightly thickened.
5. Melt the Cheese: Remove the pan from the heat and stir in the Parmesan cheese until smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water.
6. Combine and Serve: Toss the cooked pasta and browned sausage back into the sauce until fully coated. Season with salt and pepper to taste and top with fresh parsley.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents like cellulose that prevent it from melting smoothly. For a silky sauce, always grate a block of Parmesan yourself.
• Don’t boil the sauce: Once the cream is added, keep the heat at a gentle simmer. Boiling dairy rapidly can cause it to curdle or separate, resulting in a grainy texture.
• Room temperature ingredients: If possible, let your heavy cream sit out for 10 minutes before cooking. Cold cream hitting a hot pan reacts more harshly than room temperature liquid.
• Reserve extra water: Pasta absorbs sauce as it sits. Having extra pasta water on hand allows you to loosen the sauce right before serving if it becomes too stiff.

What To Serve With Chicken Sausage Alfredo Pasta

Since this dish is rich and creamy, it pairs best with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness. Garlic bread or roasted broccoli are also excellent sides that round out the meal without competing with the main flavors.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or milk to loosen the sauce since it will thicken significantly when cold.

FAQs

Can I use milk instead of heavy cream?
You can use half-and-half for a lighter version, but milk alone will make a very thin sauce. If using milk, you may need to make a roux with flour and butter first to achieve the right thickness.

Is this recipe gluten-free?
The sauce itself is naturally gluten-free if you check your sausage ingredients. Simply swap the regular wheat pasta for your favorite gluten-free noodles to make the entire dish safe.

Can I freeze this pasta?
Cream-based sauces generally do not freeze well, as the dairy tends to separate and become grainy upon thawing. It is best enjoyed fresh or from the fridge.

Nutrition

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Protein: 28g

Chicken Sausage Alfredo Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Chicken Sausage Alfredo Pasta features creamy noodles, savory crumbled sausage, and rich parmesan cheese in a 25-minute weeknight dinner. The browned sausage adds a depth of flavor that elevates the classic white sauce. It is perfect for a quick yet comforting family meal.

Ingredients

• 12 oz fettuccine or penne pasta

• 1 lb Italian chicken sausage, casings removed

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• Fresh parsley, chopped

Directions

• Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
• While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken sausage and cook for 6-8 minutes, breaking it apart with a spoon until browned and cooked through. Remove sausage from the pan and set aside.
• Reduce heat to medium. Add butter to the same pan and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
• Pour in the heavy cream and Italian seasoning, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 3-4 minutes until slightly thickened.
• Remove the pan from the heat and stir in the Parmesan cheese until smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water.
• Toss the cooked pasta and browned sausage back into the sauce until fully coated. Season with salt and pepper to taste and top with fresh parsley.