Pasta on Mondays is always a good idea especially when we’re talking about the Best Chicken and Sausage Alfredo. This recipe is quick and one of the most flavorful dishes that I make a few times a month because when the days are long it hits the spot and the leftovers are AMAZING! It’s also very versatile and adaptable which is a plus because if you’re making this for picky eaters you can add or substitute ingredients as needed. In this recipe, I like to use chicken breast and smoked sausage and then saute the veggies in the chicken and sausage drippings to build the flavor.
The ingredients here are very simple:
Chicken breast – be sure to tenderize the chicken breast with a mallet to ensure even cooking. You can cut and cook the chicken in pieces or cook it whole and serve it on top of the pasta as I did in my photo.
Smoked sausage – My go-to brands are Hillshire or Rodger Wood. If you want a little spice, then andouille would be great too!
Aromatics – onions, sweet peppers, and garlic. I use white or sweet onion.
Seasonings – Salt, pepper, smoked paprika, creole seasoning, and oregano. Very simple and you can adjust the salt to your desired preference.
Brown sugar – This is an odd and even optional ingredient but it balances the acidity.
Worcestershire sauce – Adds depth and an intensely sweet and tangy flavor
Heavy cream – it’s the base of the sauce. I haven’t used any dairy-free options but I know Silk makes a dairy-free heavy cream and unsweetened coconut milk is something to consider.
Freshly grated parmesan cheese – I like to grate mine because it’s fresher and melts so much easier into the sauce.
How to make The Best Chicken and Sausage Alfredo
Prepare the meat
Using a mallet, pound the chicken in the thickest parts until it is even throughout. If you don’t have a mallet a rolling pin or heavy cup will work. Season the chicken with salt and pepper to your liking. Season with 2 tsp of smoked paprika and 1 tsp of creole seasoning. Slice the chicken or you can leave it whole (as pictured) then set it aside. Slice the sausage into 1/2 inch rounds and set aside.
Making the pasta
Heat a large pan or skillet over medium-high heat and add in the olive oil. Once the oil is hot add in the chicken breast and cook on both sides until it’s browned and fully cooked. Remove the chicken and set it aside on a plate. Add in the sausage and brown on all sides then remove the sausage from the pan.
Add the diced onions and sweet peppers to the pan and saute until they are translucent and fragrant. Once the veggies are soft add in the garlic and cook for another 3 minutes. Add in the remaining 1 tsp of smoked paprika, 1 tsp of creole seasoning, oregano, brown sugar, Worcestershire sauce, and mix very well.
Reduce the heat to medium-low, pour in the heavy cream, and bring it to a simmer then add in the parmesan cheese and stir well as the sauce thickens. Taste the sauce and add more seasoning if desired.
Stir in the spinach, sausage, sliced chicken (if adding it in)and stir very well. Add in your cooked pasta a little at a time. If the sauce starts to thicken too much add in a little of the reserved pasta water to thin it out. Stir everything well and serve while hot. If you’re serving the chicken breast sliced (as pictured) slice the chicken and serve it on top of the plated pasta.