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Chicken Alfredo Pasta Casserole

Chicken Alfredo Pasta Casserole


  • Chicken and Sausage:

  • 16 ounces fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 ring (13.5 ounces) smoked sausage, or kielbasa, cut into ¼-inch pieces


  • ¼ cup (½ stick / 57 g) unsalted butter
  • 2 cups (476 g) heavy cream
  • 1 tablespoon garlic, minced
  • 1 tablespoon cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup (100 g) parmesan cheese, grated
  • salt, to taste
  • parsley, for garnish


Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente (8-10 minutes), or according to package instructions.

Reserve 1 cup of pasta water; drain the rest. Set aside.

Season the chicken pieces with salt, garlic powder, onion powder, paprika, and black pepper. Toss to coat all of the pieces evenly.

To a large skillet over medium heat, add olive oil. Once hot, place the seasoned chicken cubes into the skillet and cook for 10-15 minutes, flipping halfway, until golden brown and cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F.

Add the smoked sausage and cook for 2-3 more minutes, or until warmed. Remove the chicken and smoked sausage from the skillet and place on a plate. Tent with aluminum foil to keep warm as you continue with the recipe.

In the same skillet over medium heat, melt butter. Add garlic and cook for 1 minute.

Add in the heavy cream, cajun seasoning, salt, pepper, and crushed red pepper. Stir to combine. Continue to heat the mixture, stirring occasionally, until it comes to a slow rolling boil.

Reduce heat and boil gently until the mixture begins to thicken (about 6-8 minutes). Add the parmesan cheese and stir until melted.

Add cooked pasta, chicken, and sausage to the skillet, stirring to coat. Continue cooking until heated through. Add reserve pasta water, as needed, until the sauce reaches your desired consistency. Garnish with parsley. Serve immediately.

Servings: 8 people