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Creamy Chicken & Sausage Alfredo Pasta
INGREDIENTS
- 3 boneless/skinless chicken thighs
- 3 Italian sausage
- 1½ tbsp olive oil
Chicken Seasonings:
- 2 tsp sundried tomato powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp basil
- ½ tsp smoked paprika
- ½ tsp salt
Pasta Seasonings:
- 2 tsp Italian seasonin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 12 oz box gluten-free Mafalda Corta pasta
- 3 tbsp butter
- ½ small bell pepper, diced
- 1 tbsp onion, minced
- 2 cup heavy cream
- ¼ cup chicken broth
- ¼ cup pasta water (reserved)
- 5 oz Parmesan cheese, shredded
- 1 tbsp gluten-free 1-to-1 flour
HOW TO MAKE CREAMY CHICKEN & SAUSAGE ALFREDO PASTA
STEP ONE:
Dice the chicken thighs into small, bite-sized pieces and place into a bowl. Remove the skin from the sausage, and place into another bowl.
STEP TWO:
Boil and cook the pasta per al dente directions on the back of the box. Make sure to set aside ¼ cup of pasta water once the pasta is done.
STEP THREE:
In a bowl, combine the diced chicken with the listed chicken seasonings.
STEP FOUR:
On medium heat, add the olive oil to the pan. Once hot, add the seasoned chicken. Cook on medium while stirring occasionally for about 3 to 4 minutes; cooking time will vary depending upon the size that you cut them. The chicken is done once it reaches an internal temperature of 165°F (74°C). To measure this accurately and ensure you don’t overcook, use a ThermoPro Lightning One-Second Instant-Read Meat Thermometer.
STEP FIVE:
When the chicken is done, remove from pan and set aside on a plate. Immediately after, add the sausage to the pan. Using a spatula, beat down the sausage into small bite-size pieces. Cook the sausage for 4 to 5 minutes until it begins to brown or until it reaches an internal temperature of 165°F. Once finished, remove from the pan, and add it to the plate with the cooked chicken.
STEP SIX:
Lower the heat to medium low and add the butter to the pan. Once melted, add the red bell pepper, minced onion, and pasta seasonings. Stir well and simmer for one to two minutes until pepper is translucent. Add the flour and stir well, scraping the bottom of the pan.
STEP SEVEN:
Pour in the chicken broth and heavy cream. Whisk this well until a smooth and creamy sauce begins to form. Lower the heat to low. Add in the Parmesan cheese and stir together until completely melted. Allow this to simmer while thickening and your desired consistency has been met.
STEP EIGHT:
Now add your cooked chicken and sausage to the sauce. Stir well. If you find the sauce has gotten too thick at this time, add in pasta water a little at a time.
STEP NINE:
Lastly, add in the pasta and toss well to coat evenly. Serve and enjoy!
TOP TIP:
Heavy cream will begin to boil at about 200°F. You don’t want to boil the heavy cream for too long or you will lose all your sauce. Use the ThermoPro Lightning to ensure the heavy cream is at the right temperature when adding the cheese.
